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Gobhi ka achar, or cauliflower pickle, is a popular Indian pickle. This cauliflower pickle is prepared the way it is made in the Indian state of Andhra Pradesh. Simple and easy to prepare, this pickle will stay good for as long as six months.
Cauliflower is considered to be among the healthiest foods on Earth. It provides several health benefits due to its many health-promoting phytochemicals and high levels of anti-inflammatory compounds.
Prepare this healthy pickle and share your experience. A step-by-step recipe demonstration video is included at the bottom to make the instructions easy to understand.
|Prep time||Cook time||Ready in||Yields|
1 hour 10 min
- 3/4 cup sarson ka tel (mustard oil)
- 500 grams gobhi (cauliflower), leaves and stalk removed
- 4 lemons
- 1/2 teaspoon jeera (cumin seeds)
- 1/2 teaspoon rai (mustard seeds)
- 2 teaspoons ground mustard seeds
- 1 teaspoon ground methi danan (fenugreek seeds)
- 1 teaspoon roasted jeera (cumin seed) powder
- 4 teaspoons salt
- 4 teaspoons red chilli powder
- 1 teaspoon haldi (turmeric powder)
- 25 to 30 kadhi patta (curry leaves)
- 1/4 teaspoon heeng (asafoetida) powder
For the salt water:
- 3 teaspoons salt
- 3 glasses water
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- Break the cauliflower head into medium-sized florets.
- Dissolve 3 teaspoons of salt in 3 glasses of water and soak the cauliflower florets in it for 30 minutes.
- Wash the florets well in running water, then pat dry and spread on a cloth. Allow the florets to dry completely under a fan or in the sun.
- While the florets are drying, heat the mustard oil until it smokes. Turn off the heat and let it cool down completely.
- Put the dry cauliflower florets in a large bowl. Sprinkle in the ground mustard seeds, roasted cumin powder, ground fenugreek seeds, turmeric powder, red chilli powder, and salt. Squeeze the lemons into the bowl.
- Pour in the cooled mustard oil, saving a little for tempering the spices. Mix well until all ingredients combine nicely.
- Heat the remaining oil on medium-low heat. When hot, reduce the heat to low and add in the asafoetida, cumin seeds, and mustard seeds. Let them crackle for about 30 seconds, then remove from the heat. Add the curry leaves and allow to cool down for a minute or two.
- Pour this tempering over the pickle mixture in the bowl. Mix well again.
- Transfer the cauliflower pickle to an airtight bottle and cap tightly. Expose the bottle to sunlight for 3 to 4 days and shake it every morning and evening. The pickle will then be ready to eat.
© 2018 Rajan Singh Jolly