Cauliflower Pickle/Avakaya

Yesterday and today the temperatures in east-coast are in high 80's.This weather has reminded me of the Summer days in India and how busy it used to be during this time of the year.When we were little during the month of May we  would visit my maternal grandparent's place for summer vacation.This whole month would be very busy at my granparents house as my grandmother would be getting things ready for making different pickles with "Mango".

It used to be like a festive season .........Making pickles was considered as a very sacred job as these pickles were made with great care so that they lasted for an year or more.My grandfather used to buy the best red chillies and mangoes that are just right for making the pickles from the neighbouring villages.My uncle used to get the best turmeric , mustard seeds and sesame oil for the pickles.My grandmother and other relatives and friends used to gather at our house and prep the mangoes for different pickles to be made.They used to pound the mustards in the big mortar and pestle to make the mustard powder,in the same way they would sun dry the chillies and pound them to nice chilly powder.

For making Avakaya the mangoes were cut into big pieces with peel on using a special mango cutter.For making an other pickle called Maagaya we would all (even children got to help) sit and peel the skin off the mangoes using a device called Aalchippalu(these are big oyster shells used to peel the mango skin).It used to be lot of fun.Nowadays making pickles is a very easy process.All the powders are available in the stores and all we got to do is just mix them together,but I would say that it never tastes the same like what our grandmother's made.

This temperatures have tempted  me to make a pickle and my DH has volunteered to help me.Instead of making mango pickle today I am making a simple and easy Cauliflower Avakaya/pickle that I learnt from my mother.I make cauliflower pickle in 2 methods-----Today I am presenting avakaya(mustard powder) version.

Main Ingredients :

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Cauliflower..............................1(small)

Seasoning Ingredients :

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Mustard Powder......................1/4cup

Paprika Powder.......................1/4cup

Fenugreek Seeds.....................1/2tsp

Canola/Sesame Oil...................3tbsp

Garlic.......................................few cloves
Lemon Juice.............................1/4cup

Salt..........................................1tbsp(or as needed)

Preparation :

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Cut the cauliflower into small florets wash them and towel dry them.

Place the florets in a bowl and add mustard powder to the florets.

 

Now add the paprika to the florets.

Now add the salt to the florets.

Mix the florets and all the ingredients in the bowl together.Now add the fenugreek/methi seeds to the bowl.

Now add the garlic cloves(cut them if they are big) to the bowl .

 

Now add the oil to the bowl and mix all the ingredients in the bowl togehter.

Finally add the lemon juice to the cauliflower and incorporate all the ingredients together.

 

Yummy Cauliflower Avakaya/Pickle is ready.

Note :

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1) Let the mixture rest for 2days in the bowl ,you will observe that the pickle tends to release some liquid once the salt and lemon juice blend into the veggies.After 2 days adjust salt and lemon juice if needed and transfer the pickle into bottles and store them in the fridge.

2) This pickle goes well with rotis,as a side to daals and very tasty with yogurt rice.

3) I never store mango pickle in the fridge,but I do store Cauliflower Pickle in the fridge as there are more chances of it to spoil if kept out for more than 5days.In the fridge it lasts for 2 months.

I am sending this to Mother's Day event hosted by Jyoti .

Mamidikaaya Menthi Baddalu(Quick Raw Mango Pickle)

This is a very simple and easy to make recipe.Back in India every spring when the mangoes are just available in the grocery store my mother always made the first pickle of the year with these spring mangoes.They are fresh bright green and sour.Here in the US of A we get mangoes (almost) throughout the year.The mangoes here are not very sour most of the time.But today I could get a mango that was sour enough to make this  yummy pickle.

This recipe of mango gets its name as "Menthi Baddalu" meaning methi flavored pieces.Methi powder used in this recipe gives a nice flavor to this pickle.Let us get into the details of the recipe-------------

Main Ingredients :
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Raw/Green Mango..............1(small)
Paprika Chilli Powder..........1/2 cup
Canola Oil...........................1/2cup
Mustard Powder..................1tsp
Methi Powder......................1tsp
Asafoetida/Hing....................1/2 tsp
Salt.......................................to taste

Preparation :
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Peel the skin off the mango and cut it into small cubes(approx.2cups).

Now take a pan and pour the oil in it and place the pan on the stove and heat the oil till it reaches smoking point . Now add the asafoetida/hing to the very hot oil and switch off the stove.

When the oil temperature comes down a bit(it should still be little hot) add the chilli powder to the hing oil.

Meanwhile get the Methi/Mustard powder ready.Add 1tsp of methi seeds and 1tsp of mustard seeds to a pan and dry roast them on medium heat till they are done.Let the seeds cool down and then grind it into a fine powder.Methi/Mustard powder is ready.

Now the oil with hing and chilli powder is cooled down.Add the mango pieces,and methi/mustard powder to the oil and mix it.

Now add the required amount of salt(I used 3tsps salt) to the mango , spice, oil blend and mix it well.The pickle is all done.

This pickle tastes good when served as a side dish with daal rice or can be served with parathas.It can be eaten with hot rice and also as a condiment for yogurt rice.

Note :
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1) If the mango is not sour you can add 2tsps of lemon juice to the pickle.If you add lemon juice better store the pickle in the refrigerator as it might spoil if it is kept out.

2)If lemon juice is not added you can store the pickle in a bottle without refrigeration.This pickle has 15 days of shelf-life.

3)I used paprika chilli powder here so it's not spicy.If you are using a spicy/hot chilli powder adjust the amount of chilli powder accordingly.

4)I used less oil in the recipe as by next day salt with the spice in the pickle will leave out some liquid and it will rise the level of oil.

5)It can be served immediately too but you will feel the taste of all the spices separately.If this pickle is served next day then all the spices,salt and oil will nicely blend with the sourness of the mango and give more taste.

 Try this bright and colorful recipe and let me know your comments.

Benefits :
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1)Fenugreek/Methi seeds have an important place in Indian cuisine.It is used for various medicinal purposes and is highly recommended for diabetic and hypertension patients

2)Fenugreek is very useful for women who are lactating.

3)While making dosa batter we add a teaspoon of soaked methi seeds and grind it so that when we make dosa it gives a nice golden color to the dosa.

4)It is also suggested that methi seeds when soaked in yogurt before night and made a paste the next day and applied to the hair helps relieve dandruff.

5)When you add a teaspoon of roasted methi powder to a glass of buttermilk and drink , it helps with digestion.

These are just a few uses of the fenugreek that I mentioned.Well everything used in moderation is always good for health.

I am sending in this recipe to Cooking with Seeds : Fenugreek event guest hosted by SE of Denufoods and founded by Priya of Priya's Easy N Tasty Recipes.