Andhra Cauliflower Pickle - Crispy and Tangy

 Andhra pickles always taste spicy and lip smacking . No wonder that there are 100's of variations and varieties in pickles.

I first heard about cauliflower pickle in Hyderabad
When I made this pickle at home, Mahesh loved it extremely and finished one large bottle in just 1 week. Even today he insists me to do cauliflower pickle, when I say that I would try other pickle this time :)

The aroma of ginger- garlic enhances the taste of the pickle. Goes well with parathas and hot rice :)

This pickle was taught to me by my friend Kavita. Later we all gathered at one of my friends place at our apartment and made this pickle . We took step by step clicks, to publish in my blog.

 I told them I would be posting it pretty soon but I took very long time, as my other posts were in queue :(
So today its the Cauliflower pickle turn.

Ingredients: 
 Cauliflower - 1
 Red Chilli  powder - 1/2 cup
Salt - Little less than 1/2 cup
Garlic cloves - 8 - 10
Ginger 1 " - 4 -5
turmeric - 1 tsp
Lime - 1 (small - 2)

(To be roasted slightly and powdered)
 Mustard seeds - 2 Tbsp
Cumin seeds - 1 tsp
Fenugreek seeds - 1/2 tsp

For Seasoning:
Oil - 5 tbsp
Mustard seeds - 1 tbsp
Curry leaves - 1 sprig
Dried red chillies - 5 -6

Method:
1) Separate the florets  into small pieces , wash them properly and allow it to dry on a clean  napkin cloth and put them in a large  dry bowl.

2) Roast the above  mentioned ingredients (mustard, cumin and fenugreek seeds) and powder them. Grind ginger garlic to a coarse paste.

3) In a bowl mix all the dry ingredients. This helps to taste the mix and modify salt- chilli mixture according to your  taste.
4) Add this mix to the florets.

5) Finally prepare the tempering and allow it to cool for 5 minutes. Add this to the mixture , Squeeze lime juice and keep aside for a day.

6) The pickle leaves the juice and florets shrink a bit. Crispy, tangy and finger licking  pickel will be ready .
Transfer this in an air tight jar and refrigerate it. Stays for about 1-2 weeks.