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    Home » By Category » Chutneys & Condiments » Chutney~Pachadi

    Published: Aug 20, 2011 · Modified: Dec 28, 2019 by Usha Rao

    Carrot Cauliflower Pachadi

    For the day 5 of the marathon, I made carrot cauliflower pachadi or pickle or thokku. As I mentioned on the first day of the marathon, we have an option of doing two themes. The first four days of the marathon, I did the theme “cooking with 5 or less ingredients” and for the last three days, I am doing the condiments. I have not decided what I am going to post for the last two days of the marathon, but today it is a pickle recipe.

    As I child, all I ate was pickles and refused to eat any curries. I like hot and spicy food and pickles were my favorite. As I grew up, I gradually cut down on the pickles and started eating everything. I still like and eat pickles but not as much as I use to.

    I like this pickle in particular because it goes very well with oatmeal. The crunchy pickled vegetables make the tasteless oatmeal palatable. One of my aunts made this pickle and I liked it instantly. Another pickle with crunchy vegetable is dondakaya ava and even this taste good with oatmeal and hot rice.

    I made it at home and adjusted the spices to my liking, less spices and more vegetables. I cut the carrots and cauliflower into small pieces and added the right amount of spices & masala to just coat the vegetables.

    If one likes more spices or masala, the quantity of the spices can be increased. The quantities I mentioned below are for a pickle with more vegetables and less masala. Adjust the vegetables and masala to your liking.

    Jar of carrot cauliflower pachadi.

    Ingredients:

    • 1 ½ cups chopped carrots
    • 1 ½ cups chopped cauliflower (cut into small pieces)
    • 3 ½ - 4 tbsp. Chili Powder (adjust to taste)
    • 1 ½ 1 ¾ tbsp. Salt (adjust to taste)
    • 6 ½ tbsp. dry roasted Sesame Seeds Powder
    • 1 tsp. dry roasted Methi or Fenugreek powder
    • 1 ½ tsp. Mustard Powder
    • ⅓ – ½ cups Lime Juice (less than ½ cups and adjust to taste)
    • 7 tbsp. Oil
    • 1 tsp. Cumin
    • 1 tsp. Mustard Seeds
    • 2-3 Curry leaves
    • 1 Dry Chili
    • 1 tsp. crushed Garlic (opt. I did not use it this time)
    • Turmeric

    Preparation:

    • Wash, peel and chop the carrots into ⅓ – ½ “pieces. You would need 4-5 medium carrots. Break the cauliflower into florets and wash them. Cut each floret into small pieces. You will need about 4-5 florets.
      Carrot Cauliflower Pachadi, Carrot Pachadi, Cauliflower Pachadi, Gobhi Achar, Gajar A

    • Line a baking sheet or a wide plate with paper towels and spread the vegetables on it. Let the vegetables dry for couple of hours, just to make sure there is no moisture or water on the vegetables.
    • Mix chili powder, sesame seed powder, mustard powder, methi powder, salt and lime juice in a big bowl.  Taste the mixture and adjust the spices;salt, chili powder, lime juice and sesame powder to taste.
    • Add the vegetables and mix well.
    • In pan, heat oil for the tempering. When the oil is hot, add cumin and mustard, and let the seeds pop.
    • Add curry leaves, dry chilies and when they are roasted, add garlic & turmeric. Turn of the heat.
    • When the oil/tempering cools, add it to the vegetable mixture and mix well. Cover the bowl and keep it side. After a day, or overnight, the spices and lime juices will soak into the vegetables and is ready to dig in. I noticed that bigger the vegetable pieces, longer it takes for the vegetables to get pickled.
    Cauliflower Pachadi, Carrot Pachadi, Cauliflower Pachadi, Gobhi Achar, Gajar A

    Notes/Suggestion:

    • I cut carrots and cauliflowers into small pieces but you can cut them to the size you like.
    • If one likes mustardy pickles, adjust the sesame powder and mustard accordingly. Reduce the quantity of sesame powder and increase the quantity of mustard powder.
    • Can substitute carrots & cauliflower with ivy gourd~dondakaya~tindora for ivy gourd pickle or try this dondakaya pachadi with mustard flavor.

    More Chutney~Pachadi

    • Bowl of tomato onion chutney on a metal plate.
      Tomato Onion Pachadi
    • Jar of nilliva tomato pachadi.
      Tomato Pickle
    • Bowl of vankaya pachadi.
      Vankaya Pachadi ~ Brinjal Chutney
    • Bowl of green apple Indian pickle
      South Indian Apple Pickle

    Reader Interactions

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    1. Suma Gandlur says

      August 23, 2011 at 4:24 pm

      I never tried making cauliflower pickle. Looks very colorful!

      Reply
    2. Priya says

      August 22, 2011 at 4:18 pm

      Slurp,fingerlicking pachadi,looks super delicious..

      Reply
    3. Spandana says

      August 21, 2011 at 2:34 pm

      Yummy!!I love it with curd rice!!
      Nice clicks!!

      Reply
    4. Kalyani says

      August 21, 2011 at 4:27 am

      thats a real keeper Usha .. Thanks for posting , and for all your help on the blog too 🙂

      Cheers
      Kalyani
      New Event: Fasting Foods – Vrat ka Khaana Special
      Event: healthy Lunchbox ideas – Carrots – all this August

      Reply
    5. PJ says

      August 21, 2011 at 2:21 am

      Looks so vibrant. Never tried it. Looks so simple to prepare..

      Reply
    6. Srivalli says

      August 21, 2011 at 1:43 am

      Looks so wonderful Usha, love that colour

      Reply
    7. aarthi says

      August 20, 2011 at 11:59 pm

      awesome

      Reply
    8. vaishali sabnani says

      August 20, 2011 at 10:11 pm

      mouth watering!!..i am a real fan of pickles,bookmarked!!

      Reply
    9. Pavani says

      August 20, 2011 at 4:40 pm

      Very interesting pickle. Never tried pickling carrots or cauliflower before. Looks spicy and yummy.

      Reply
    10. harini-jaya says

      August 20, 2011 at 4:20 pm

      awesome! we like this pickle too! Its been a while since I made it..thanks for reminding this!

      Reply

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