Cauliflower Pickle

Andhra is famous for variety of pickles. But when looking for healthy , easy and tasty pickle  cauliflower is main.

Usually  raw cauliflower florets are used by many. But I prefer to saute them as it loose its smell which children doesnt like. If you like crispy florets then prefer to use raw.

Ingredients:

cauliflower florets  2cups

red chilli powder

salt

lemon

fenugreek powder

oil

Tarka:

                               1 tbsp  oil

                               1 tsp  split  urad  dal

                               1/4 tsp mustard  seeds
                                1/2 tsp jeera
                               1 dry chili (opt)
                                1 curry leaf

                               pinch of  hingh (opt)

Procedure:

-cut cauliflower into small florets.

-wash and drain the water.

-in a kadai/sauce pan take 2 tbsp of oil and heat on low flame .

-when it is hot add the florets and saute them for 5 min. 

-turn off the flame and let it cool.

-now add 2 to 4 tsp of red chilli powder, 2 to 3 tsp of salt, 1/4 tsp of feenugreek powder and lemon juice 3 to 4 tsps.  First you add min measurements.Taste a floret and add the ingredients as per your taste.

-in a small pan take oil and  heat it.

- add tarka ingredients except leaves and hing.

-once  the  dal  turns  into  golden brown  add curry leaves and hing
-turn off the flame and mix the tarka to cauliflower.
-mix well.
-chutney is ready .
-you can use it for 1 month.
-you can serve it with hot rice or chapathi.

Tips:

-if you like crispy florets dry the florets and add the ingredients and tarka.