Cauliflower Avakaya

Has this ever happened to you that when a family member goes grocery shopping and gets all that he or she wants in abundance that you run out of ideas what to do with it . Well , it happens to me more often than not. K loves his Band Gobi and Phool Gobi so much that a couple of days ago , my man turns up from the shopping with 2 cabbages and 3 cauliflowers. Whew! trust a man to do your grocery shopping just the way you want! . I was bored after I made this and this and then some more . So I call my pedatha and ask her what to do , she opens her treasure chest and lets out another nugget for me to share with you all. I could make it and not worry about wasting the vegetable or throwing it. I have eaten it before at her place and always wondered how she could turn such a pungent vegetable into such a delicious pickle.


    1 head cauliflower( medium)

    2 teaspoons of turmeric

    1/4 cup of gingelly oil + more for seasoning

    1/4 cup of salt

    1/4 cup of red chilli powder

    1/8 cup of mustard powder

    1 1/2 tablespoons lime/ lemon juice ( cut back if the lime/lemons are too sour)

    For the Inguva Popu

    Oil , mustard seeds , red chillies and asafoetida ( 1/4 spoon)


1. Wash , pat dry thoroughly and cut the Cauliflower into medium sized florets . Fry them in oil until the pungent small is gone and keep aside on a couple of paper towels. They key is to make sure that the cauliflower doesn’t get mushy , it has to be crisp. Cook on Medium heat without and water.

2. In a large mixing bowl , add half of all the dry ingredients and mix well , add the oil and the cauliflower florets and mix well. Then check the spice level and salt and slowly add the remaining according to your taste. Keep checking after every addition so that it wont turn out to be to salty , bitter or hot. Then finally add the lemon juice slowly .

3. Keep it outside for at least for two days until the flavors mix well and then do the Inguva Popu . Sterilize the jar and it can be stored for about 3-4 weeks in the refrigerator.

cauliflower avakaya

On another note , Medhaa of Cook with Love has given me this award, I am honored and flattered for being an inspiration. Thanks Medha ! You made this day a very special one! I just did a meme yesterday , I will do yours another time!

8 thoughts on “Cauliflower Avakaya

  1. Uma says:

    Thanks to your pedatha, Dee! Such a nice idea to use cauliflower! I can’t wait to try this avakai with the cauliflower florets taking rest in my freezer. Thanks for the lovely recipe and it looks delicious with that colorful rice at the side. Congrats on the award.

  2. bhags says:

    This is really tempting, nice way of using cauliflower….can’t help from trying this one….congrats for your award

  3. sia says:

    oh wow! i have had cauliflower in mixed veggie pickle but never on its own. thanks to u and ur pedatha for this innovative recipe.

  4. Asha says:

    HeHe!! Lucky you! My hubby don’t even do that ie shopping for anything!! Gobi pickle looks yum, love the color! Thanks for posting!:))

  5. Madhuram says:

    Thanks Dee for posting this recipe. The avakaya looks so mouth watering. Wish you had sent this too! I will call you before making this pickle, I have few doubts.

  6. Valerie says:

    I love cauliflower pickles, so will be making this very soon.

    Do you have a recipe for lemon pickle? I’d like to try making it the traditional way, in the sun. I had some years ago made in this way and I loved it so much, and tho I asked at the time, I don’t remember how it was made. Thanks so much if you have a recipe for this … if not, thanks anyway.

Leave a Reply

Your email address will not be published. Required fields are marked *