Cauliflower Pachadi | పక్కా కొలతలతో చిటికెలో చేసుకునే ఇన్స్టంట్ కాలీఫ్లవర్ పచ్చడి | Gobi Pickle

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Cauliflower Pachadi (Pickle)

Preparation :-

Pick a large cauliflower.
Cut all the florets into desired sizes.
Avoid cores; use only florets for the pickle.

Blanching
Take a pan half-filled with water and heat it well.
Add 1 tsp salt and ½ tsp turmeric powder.
Switch off the flame.
Add florets, mix well, and let them sit for 10 minutes.
After 10 minutes, drain the water.
Dry the florets on a cotton cloth.

Heat a pan, add 1 tsp fenugreek seeds.
Add 2 tsp cumin seeds and fry for a while.
Transfer them to a mixie jar.
Add 2 tbsp mustard seeds.
Grind into a fine powder.

Tempering:-

Heat a pan, add 200 g oil.
Add 2 tbsp mustard seeds.
Add 2 tbsp cumin seeds.
Add 4–5 red chilies, cut into small pieces.
Add 2–3 strigs of curry leaves.
Fry well, then switch off the flame.

Squeeze juice from 4 lemons into a bowl and set aside.

Transfer florets to a wide pan.
For ~5 cups of florets, add 1 cup chili powder.
Add ¾ cup salt (or as needed).
Add the ground spice powder.
Add garlic cloves.
Add the squeezed lemon juice.
Mix everything together.
Add the prepared tempering and mix again.
Transfer to a separate bowl.

Let it rest for 2 days so the flavors seep in to cauliflower florets well.

After 2 days, you’ll see oil floating on the pickle.

✅ Your Cauliflower Pachadi is ready to enjoy!

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