Cauliflower Pickle

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.

Ingredients 

  • 3 cups Cauliflower
  • 1 ½ tbsps Mustard seeds
  • ½ Fenugreek seeds
  • 3 to 4 lemons
  • 90 ml Red chili powder
  • 150 to 200 ml peanut oil
  • 10 Garlic cloves
  • Salt
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