Cauliflower Pacchadi

Recipe Ingredients

500		Cauliflower
2 tablespoons	30ml	Red chile powder
1/2 teaspoon	2.5ml	Fenugreek seeds
1/2 teaspoon	2.5ml	Mustard seeds
1/2 cup	118ml	Oil
1/2 cup	118ml	Lemon juice
6		Garlic
7		Curry leaves
		Salt - to taste

Recipe Instructions

Cut cauliflower into large florets and wash thoroughly. Let them dry until all the water evaporates. When the pieces are dry cut them into very small pieces and keep aside.

In a small skillet fry fenugreek seeds on low heat until they change color. (You need not add oil in the skillet).

Make into a fine powder mustard seeds and the above fenugreek seeds.

In a pot add chile powder, the above powder, lemon juice, garlic paste, oil, salt and curry leaves. Mix well and now add the chopped cauliflower and mix thoroughly.

Cover and keep aside for three days. Stir the contents of the pot once everyday. It is ready to be eaten on the third day.

Stored in a refrigerator, it can stay well up to 10 days.

Source:
Southern Delights by Parwathy Akhileswaran

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