Tel Kopi / Cauliflower preserved in Mustard Oil

The pleasure of food blogging is getting to know about different kinds of recipes being prepared all over the world. And this pleasure is magnified when we come across recipes that have been in a family for years ... passed on from generation to worthy generation. What make these recipes very special is the love, warmth and nostalgia that is associated with them.

I recently came across one such recipe in a fellow blogger's blog. She goes by the name L .
And this recipe .... Kopi'r Teyl ..... literally translated means Cauliflower's Oil .... is her Jethima's ( aunt's ) ... and told to her by her mother.


I was pretty intrigued by this recipe. And the fact that she did not have a snap of it made me a little unsure too ... as I could not know how the finished product would look. But I decided to give it a try .... for the simple reason that it needs so few ingredients .... and is so very easy to make.

You have to really love mustard oil to like this. I must admit I was in half a mind to add something extra to it ... i.e. a little achar masala at least. But hubby dissuaded me from that. His take was ... I would never know the original taste/flavour if I did that. Point. :-)

Here's the recipe.


Need : 
1 big sized Cauliflower
Enough Mustard Oil to cover the florets
Turmeric Powder
Red Chilli Powder
Salt
Water ( to boil the florets in)

How to :

Take a Cauliflower and break off the florets.

Boil water with a pinch of salt and add the florets.
Cook the florets in it for a couple of minutes and remove.
Be very careful not to overcook them ... they will hold moisture and your achar will spoil quickly.

Pat them dry with a napkin or tissue.
Air them for a while.

Now place the florets in a bowl ... preferably glass.

Add turmeric powder, red chilli powder, salt and mix well.

Cover the bowl with a cloth and sun dry them for a day.

( I tried the other way too ... dried them first and then added the salt + chilli ... worked too. )

Take a dry, sterlised bottle and put in the dry florets.
Add enough mustard oil to cover all the florets.

Let the bottle sit in the sun for 2 more days.
It is ready to be served now ... but I still kept it in the sun for a few more days.

If the level of oil decreases with use, add some more oil.
Take care that the level of the oil is always above the florets to prevent fungus.



Enjoy!!

She says to have it with rotis .... which we did. But let me tell you ... it was fabulous with plain hot rice too.

Thanks L for sharing this wonderful and unique recipe. :-)


Am so glad I tried it.