Spicy Pickled Cauliflower


Spicy Pickled Cauliflower

Fried cauliflower pieces mixed with chilly powder, lemon juice, asafoetida and other ingredients
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Prep Time 20 minutes
Total Time 20 minutes
Cuisine North Indian
Servings 5 people


  • 1/2 kg Cauliflower florets of 1 cm
  • Lemon juice Of 2 lemons
  • Asafoetida powder A pinch, Kayam
  • 1/2 tsp Fenugreek seeds roasted, roasted and ground
  • 1/2 tsp Turmeric powder
  • 1 1/2 tbsp Red chilly powder
  • 1/2 tsp Mustard seeds
  • 1 tbsp Vinegar
  • 2 tbsp Pickle powder
  • Oil As reqd
  • Salt As reqd


  • First eliminate germs and bugs in the florets by soaking in salted water for ten minutes. Drain well.
  • Heat oil a pan and splutter mustard seeds and add asafoetida.
  • Stir in cauliflower pieces and fry for two minutes. Then add red chilly powder, pickle powder and turmeric powder. Fry for 2 more minutes in low heat.
  • Remove from fire and add fenugreek and lemon juice. Mix well.
  • Cool well and store in an air tight container containing vinegar.
  • Pour little oil in the container above the pickle.
  • Spicy side dish, pickled cauliflower, is ready. Serve with rice.
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