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Cauliflower avakaya
కాలీఫ్లవర్ ఆవకాయ: small cauliflower florets in a lemony avakaya masala of mustard, chilli and garlic
When the mango jars run low and the Andhra and Telangana winter brings piles of dense white cauliflower to the markets, from December to February, households make a cauliflower avakaya. Lemon juice stands in for the sour mango, and the florets are coated in the same masala of mustard powder, chilli, salt, fenugreek and garlic, tempered with gingelly oil. After two days the florets have soaked up the masala but still crunch; the pickle is hot, nose-tingling and bright with lemon. Serve it with hot rice and ghee, with chapati, or beside a plain dal. Cauliflower is not acidic by itself and this pickle contains raw garlic, so it is always kept in the fridge, with plenty of lemon. Common mistake: packing florets that are still damp; wash them in hot salted water to drive out any insects, then dry them for several hours until no moisture remains. It is ready when the florets taste seasoned to the core and the oil and lemon have formed a glossy red sauce. Chef's tip: cut the florets small, about 2 cm, so the masala can reach the middle.
- Total time
- 35 min
- Difficulty
- easy
- Serves
- 12
Ingredients
For the pickle
- 1 ⅛ lb cauliflower floretsfrom 1 medium head, cut to 2 cm
- 3 tbsp mustard powderfreshly ground black mustard seeds
- 4 tbsp red chilli powder
- 2 tbsp salt
- ½ tsp roasted fenugreek powder
- ½ tsp ground turmeric
- 10 garlic cloveslightly crushed
- ¼ cup lemon juicefrom about 3 lemons
For the tempering
- ½ cup gingelly (sesame) oil
- 1 tsp black mustard seeds
- ½ tsp gluten-free asafoetida
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Method
0/7 doneStep 1: Soak 1 ⅛ lb cauliflower florets in hot water with a spoonful of salt for 10 minutes, then rinse and drain. Spread on a clean cloth and dry for 3–4 hours, turning, until no trace of moisture remains.
10 minStep 2: Sterilise a 1-litre glass or ceramic jar and lid: wash in hot soapy water, rinse, then dry in a 250°F oven for 10 minutes (or in strong sun for a few hours). Cool completely; the jar, bowls, spoons and your hands must be bone dry.
Step 3: Heat ½ cup gingelly (sesame) oil over a medium heat until it shimmers, add 1 tsp black mustard seeds and let them pop, then add ½ tsp gluten-free asafoetida and turn off the heat. Cool completely.
3 minStep 4: In a large dry bowl, mix 3 tbsp mustard powder, 4 tbsp red chilli powder, 2 tbsp salt, ½ tsp roasted fenugreek powder and ½ tsp ground turmeric. Add the florets and 10 garlic cloves and toss with a dry spoon.
3 minStep 5: Pour in the cooled oil and ¼ cup lemon juice and mix until every floret is coated in a glossy red masala.
2 minStep 6: Pack into the jar, pressing down, close and refrigerate. Stir with a dry spoon after a day; it is ready after 2 days, when the florets taste seasoned through but still crunch.
Step 7: Keep in the fridge for up to 3 weeks, always using a dry spoon. Discard if you see fuzzy mould, the florets turn slimy, it fizzes or smells off.
Nutrition per serving
- Calories
- 110 kcal
- Protein
- 2 g
- Carbs
- 5 g
- Fat
- 10 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does cauliflower avakaya take?
- About 35 minutes in total: 30 minutes to prepare and 5 minutes to cook.
- How many people does it serve?
- 12 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Is it very spicy?
- It has some heat. Use less chilli for a milder version, or more if you like it hot.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of mustard powder?
- Prepared mustard: 1 tbsp per tsp of powder.
- What can I use instead of red chilli powder?
- Cayenne, half the amount (hotter).
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