E.A.T - easyvegrecipes

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Cauliflower Avakaya

This is the season for pickling. We do a lot of them, like Tomato Avakaya, Nimmakaya Uragaya, Korivi Karam, Dosavakaya, Cauliflower Avakaya, Kothimeera Pachchadi, Usirikaya Avakaya, Usirikaya Thokku, and Chinkaya Thokku in this season. But, for all of them I thank Saraschandra who make them, my thoTikodalu or Co-Sister. Normally we do only these but some people prepare them with other vegetables also, but we do not like.
My mother-in-law likes it very much, so she used to prepare it very tasty. She used to make it twice or three times in this season. I also tried to learn it from her but failed, so Saraschandra took that job. She makes all most all pickles very tasty. I normally do not enter into this section, only helps her in giving the necessary utensils and ingredients. 
After February we won't get nice thick cauliflower. So, it is right time to make it. I requested her to make it, nice of her she immediately accepted my request and made it. With her due permission I am posting for my viewers. 
Coming to the recipe, it can be consumed within one month, do not store it for more than that. It looses its color and taste. 

Ingredients:

Cauliflower - 100 grms
Salt - to taste
Red Chilli Powder - 2 1/2 tbsp
Mustard Powder - 2 tbsp
Turmeric Powder - 1 pinch
Fenugreek Seeds - 1 tsp
Garlic Pods - 10 to 15
Lemon Juice - 2 tbsp
Sunflower Oil - 250 ltr
Asafoetida - 1 

Procedure:

Discard cauliflower into small florets. Wash them in hot water and dry them in shade for six to eight hours. It is better to dry them overnight on a cloth. 
Add all the ingredients except oil in a wide plate and mix well. Now mix the cauliflower florets in the spicy mixture. 
Add oil, while adding oil be careful do not add all of it at once. Add slowly and mix it. 
Check whether oil is sufficient or not. If it is not sufficient then only add some more. Oil should come up. Now add lemon juice and again mix it well.
Store it in a clean and dry glass jar. Keep the lid tightly.
Serve Cauliflower Avakaya with hot rice. 
Rule:
Use only dry and clean spoon for serving.
Mix well before serving, so the oil mixes with the pickle properly.  

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