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By Swasthi on August 3, 2022, Comments, Jump to Recipe
Cauliflower Pickle Recipe – learn to make Andhra style cauliflower Avakaya with step by step photos. Avakaya is a popular pickle variety of Andhra. It is usually made with Raw Mango called as Mamidikaya Avakaya. There are many different recipes of making this Andhra mango pickle usually called as Bellam Avakaya, Menthi Avakaya, Nuvvu Pindi Avakaya, Kayalu Avakaya (Stuffed Mango Pickle).
During the days when raw mangoes are not available, this pickle is made with Cucumber called as Dosaavakaya which is liked 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 be made with slight variations to the basic ingredients and quantities.
I have mentioned the exact amount of ingredients below what I use, can alter slightly to suit your taste.
This cauliflower pickle does not need deep frying the cauliflower. It must be sun dried for 2 to 4 hours and sautéed in few tbsps. Of oil. For me sun drying is not possible since the weather is not stable in Singapore, so to take away the extra moisture from the florets I deep fry in the same oil that is kept for pickling. If possible you can sun dry and sauté in oil for 2 to 3 mins on medium high flame.
For more pickle recipes on blog, you can check
Mango pickle
Instant tomato pickle
Tomato pickle
Ginger pickle
Garlic pickle
Drumstick pickle
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Recipe Card
Cauliflower Pickle Recipe | Cauliflower Avakaya Recipe | Gobi ka Achar
Cauliflower Pickle
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For best results follow the step-by-step photos above the recipe card
Prep Time40 minutes minutes
Cook Time10 minutes minutes
Total Time50 minutes minutes
Servings3 cups
AuthorSwasthi
Ingredients (US cup = 240ml )
- 3 cups Cauliflower Medium sized , florets
- 1 ½ tbsps Mustard seeds
- ½ tbsp Fenugreek seeds / menthulu / menthya
- 3 to 4 lemons medium sized , (extract the juice) (adjust to suit your taste)
- 90 ml Red chili powder (I used MTR brand, adjust to suit your taste)
- 150 to 200 ml peanut oil or sesame oil (adjust. I like to use more oil as it adds taste to the gravy)
- ¼ tsp Turmeric powder
- Salt to taste
- 10 Garlic cloves (optional, I did not use, but adds great flavor, crush them slightly and use)
Instructions
Clean the cauliflower and cut the florets to the desired size.
Soak thoroughly in salted Luke warm water for 10 mins.
Wash them under fresh running water, drain and set aside. If you have a chance to sun dry, do it for 3 to 4 hours. If you cannot sun dry, then dry them on a cotton cloth and fan dry or leave it for over night
Make sure there is no water in the florets, else the oil might splash on to you while frying.
Heat the desired amount of oil in a wide pan, once it is smoky hot, add cauliflower and fry them either deep fry or sauté in little oil just for 2 to 3 mins on a medium high flame. This is done to remove excess moisture from florets and increase the shelf life. Do not over fry the cauliflower, they must be crunchy after they are sauted or fried. So 2 to 3 mins of frying is good enough
Drain the oil and keep the florets for cooling. Do not leave the cauliflower in the oil else they will turn very soft, since it will continue to cook as the oil is hot.
Dry roast fenugreek seeds till you get a nice aroma. Do not burn them. Set this aside to cool.
Powder fenugreek seeds and mustard seeds.
In a wide utensil, put back the fried cauliflower and pour the oil (you can use deep fried oil)
Add the mustard and fenugreek powder, red chili powder, salt, turmeric, crushed garlic if using. Pour the lemon juice all over.
Mix everything well. Your pickle is ready, you can bottle it in a clean dry jar.
Stays good for about a month in refrigerator.
Serve cauliflower pickle with rice and ghee.
Notes
Use fresh cauliflower that has no odor, no infestations or no fungi grown on it.
Use enough salt and oil to keep the pickle good and tasty. Else it may not have a good shelf life.
If you wish you can add a 1” cinnamon stick and 4 to 6 cloves to the pickle for extra shelf life and to get a stronger flavor.
Alternative quantities provided in the recipe card are for 1x only, original recipe.
For best results follow my detailed step-by-step photo instructions and tips above the recipe card.
NUTRITION INFO (estimation only)
Nutrition Facts
Cauliflower Pickle Recipe | Cauliflower Avakaya Recipe | Gobi ka Achar
Amount Per Serving
Calories 477Calories from Fat 279
% Daily Value*
Fat 31g48%
Saturated Fat 4g25%
Sodium 540mg23%
Potassium 1520mg43%
Carbohydrates 44g15%
Fiber 21g88%
Sugar 7g8%
Protein 22g44%
Vitamin A 8920IU178%
Vitamin C 112.4mg136%
Calcium 236mg24%
Iron 9.6mg53%
* Percent Daily Values are based on a 2000 calorie diet.
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step by step photos on cauliflower pickle avakaya recipe
About Swasthi
I’m Swasthi Shreekanth, the recipe developer, food photographer & food writer behind Swasthi’s Recipes. My aim is to help you cook great Indian food with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills. More about me
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