Cauliflower florets 1 cup (rice cooker cup)
Red Chilli powder 2 tablespoon
Mustard powder or Avapodi 2 tablespoon
Salt 2 tablespoon (adjust according to your taste)
Turmeric 2 pinches
Oil 3 tablespoons
Lemon juice 1 big sized
To store this pickle for a longer time wash the cauliflower and dry the florets overnight, so that there is no water in it.
1. Cut the cauliflower into little florets.
2. In a bowl add the chopped cauliflower pieces, add mustard powder, red chilli powder, turmeric and salt and mix well with a dry spoon or spatula.
3. Heat a pan and put oil and add hing. After the oil is heated switch off the stove. Add this to the pickle bowl.
4. After the pickle is cooled add the lemon juice and mix well.
It can be stored for 3 months and refrigated in a air tight glass bottle and stored for about 6 months. Tasty with rice, dosas and vadas.