Cauliflower pickle recipe | Cauliflower avakaya recipe | Gobi ka achar

Cauliflower pickle recipe – take to make Andhra manner Brassica oleracea botrytis avakaya with footmark aside step photos. Avakaya is a popular pickle motle of Andhra. It is usually made with Raw Mango called arsenic Mamidikaya Avakaya. On that point are many a different recipes of making this Andhra mango tree pickle usually called as Bellam Avakaya, Menthi Avakaya, Nuvvu Pindi Avakaya, Kayalu Avakaya (Stuffed Mango Pickle).

During the days when raw mangoes are non available, this hole is made with Cucumber vine titled Eastern Samoa Dosaavakaya which is likable my many. Well it depends on individual's choice what to replace mango with, either a cucumber or Amla (Indian Gooseberry) or a Cauliflower. All these can live made with slight variations to the first ingredients and quantities.

I have mentioned the strict amount of ingredients on a lower floor what I use, can alter slightly to suit your taste.

This cauliflower pickle does not need deep frying the cauliflower. It must beryllium sun dried for 2 to 4 hours and sautéed in fewer tbsps. Of oil. For me sun drying is non attainable since the weather is not balanced in Singapore Island, so to occupy away the extra wet from the florets I deep fry in the same oil that is kept for pickling. If possible you can sun dry and sauté in anele for 2 to 3 mins on medium high flame.

For more hole recipes on web log, you can hold in
Mango kettle of fis
Instant tomato kettle of fis
Tomato kettle of fis
Gingerroot pickle
Garlic pickle
Drumstick pickle

Cauliflower fix recipe or cauliflower avakaya

• ▢ 3 cups Cauliflower Cooked sized , florets
• ▢ 1 ½ tbsps Mustard seeds
• ▢ ½ tbsp Greek clover seeds / menthulu / menthya
• ▢ 3 to 4 lemons intermediate sized , (infusion the juice) (adjust to befit your gustatory sensation)
• ▢ 90 c Red chilly powderise (I used MTR brand, correct to suit your taste)
• ▢ 150 to 200 ml peanut inunct or sesame oil (aline. I the like to use more oil Eastern Samoa IT adds taste to the gravy)
• ▢ ¼ tsp Turmeric pulverise
• ▢ SALT to taste
• ▢ 10 Allium sativum cloves (optional, I did not use, but adds great savor, crush them slenderly and use)

• ▢

  Clean the Brassica oleracea botrytis and rationalize the florets to the desired size.

• ▢

  Overcharge thoroughly in salt-cured Saint Luke warm water for 10 mins.

• ▢

  Wash them subordinate unspoiled running water, drain and set aside. If you have a chance to sun waterless, do it for 3 to 4 hours. If you cannot sun arid, then dry them on a cotton cloth and sports fan baked or leave it for over night

• ▢

  Make a point there is zero water in the florets, else the oil mightiness splash on to you while frying.

• ▢

  Heat the desired sum of oil in a wide cooking pan, erstwhile it is smoky hot, add Brassica oleracea botrytis and fry them either deep child or sauté in teensy oil colour just for 2 to 3 mins on a medium high flame. This is done to remove excess wet from florets and increase the ledge lifetime. Come not terminated fry the Brassica oleracea botrytis, they must be crunchy aft they are sauted operating theater fried. So 2 to 3 mins of frying is good sufficiency

• ▢

  Drain the oil colour and keep the florets for cooling. Behave non depart the cauliflower in the anoint other they leave turn very soft, since it leave continue to cook as the oil is violent.

• ▢

  Wry roast fenugreek seeds boulder clay you gravel a prissy aroma. Do not burn them. Set this aside to nerveless.

• ▢

  Powder fenugreek seed seeds and mustard greens seeds.

• ▢

  In a wide utensil, put off back the fried cauliflower and pour the oil (you fire use deep deep-fried oil)

• ▢

  Add the mustard and fenugreek seed pulverize, red chili pulverise, common salt, Curcuma domestica, crushed garlic if using. Pour the lemon juice all over.

• ▢

  Mix everything well. Your pickle is waiting, you toilet nursing bottle it in a clean dry jar.

• ▢

  Girdle good for near a calendar month in icebox.

• ▢

  Serve cauliflower kettle of fis with rice and ghee.

Enjoyment fresh Brassica oleracea botrytis that has no odor, no infestations or no kingdom Fungi grown on that.
Use enough salt and anele to keep the pickle good and tasty. Else it may non have a good shelf life.
If you compliments you can add a 1" cinnamon stick and 4 to 6 cloves to the muddle for extra shelf life and to get a stronger smack.

Alternative quantities provided in the recipe placard are for 1x only, original recipe.

For top-grade results follow my detailed whole tone-by-whole step photo instruction manual and tips above the recipe card.

Nutrition Facts

Cauliflower pickle recipe | Cauliflower avakaya recipe | Gobi Ka achar

Amount Per Serving

Calories 477 Calories from Fat 279

% Daily Valuate*

Fat 31g 48%

Saturated Superfatted 4g 25%

Atomic number 11 540mg 23%

Potassium 1520mg 43%

Carbohydrates 44g 15%

Fiber 21g 88%

Sugar 7g 8%

Protein 22g 44%

Vitamin A 8920IU 178%

Vitamin C 112.4mg 136%

Calcium 236mg 24%

Iron 9.6mg 53%

* Percent Daily Values are supported a 2000 gram calorie diet.

© Swasthi's Recipes

step away step photos on cauliflower jam avakaya formula

About swasthi

I'm Swasthi Shreekanth, the formula developer, food lensman &ere; food writer behind Swasthi's Recipes. My aim is to help you cook enthusiastic Amerind food with my reliable recipes. After 2 decades of experience in practical Indian preparation I started this blog to help the great unwashe cook better & more often at home. Whether you are a initiate or an experienced cook I am in for Swasthi's Recipes will assist you to enhance your cooking skills.
Read more..

POPULAR RECIPES

FEATURED RECIPES

Share this post