May 6, 2010

AVAKAYA - A TREDITIONAL ANDHRA MANGO PICKLE FROM ANDHRA PRADESH

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Muddapappu,avakaya with hot steamed rice and ghee is the most wanted combination for Telugu people,OrPerugu annam (curd rice, cooked rice mixed with yogurt)with avakaya but most of the Telugu people likes with muddapapu(cooked and mashed pigeon peas with little salt)Avakayi, neyi(clarified butter/ghee) with steamed rice. From Ugadi (the telugu new year day) we start useing mangoes in our cooking that is the day we offer God the first crop of raw mangoes in Ugadi pachadi, After one month from Ugadi day the pickling mangoes will start coming in to the market. In this Hot summer season every Telugu household look forward for Avakaya making season. My mom will check for a good day and she first starts with making Mustard powder and fenugreek powder and then in the mid day after lunch She start mixing the pickle, by the time she finished mixing the pickle it will be evening 4o clock. Every year Amma makes this pickle for 3 households myself, my sister,my brother and for amma herself. I am so lucky that I got this treasure (avakaya pickle recipe) from my amma and to day here I am with the traditional Andhra pickle Avakaya.. And my choice is Hot rice with Muddapappu, Ghee and Avakaya yummmmmm heaven.. ok here I go with the recipe.........

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INGREDIENTS:----
Mangoes -- 6 big (we use peddarasalu)
Salt -- 250 g or 2 1/4 cup with rice cooker cup
Turmeric --- 2 tab sp
Mustard power -- 250g or 2 1/4 cup (Dry 200 grams black mustard in hot sun for 2-3 hour or heat a deep frying pan and heat mustard till they hot when you touch with your hand, take care that mustard should not splutter when you fry them. Let them cool for some time and grind in to a fine powder. Grind mustard seeds very slowly giving gap in between every 2 sec. otherwise oil may come out from the mustard seeds )
Fenugreek powder- 2 tab sp
Fenugreek seeds --- 1 tab sp

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Red chilli powder --300 g or 3 1/4 cups
Oil --- 1/2 kg ( good quality sesame oil)or idayam gingely oil.
Garlic - 100 grams(Garlic should be added on third day.

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METHOD:-----
1. Clean mangoes with a lightly wet cloth and leave a side for dry .
2. Now cut the mangoes vertically in to half that the hard stone in the inside the mango is also cut in to two parts,discard the in side soft seed and their will be a thin layer stick to the hard part of the seed discard that layer also and clean the mango pieces with a dry cloth. Leave the hard shell of mango seed to the mango piece. that means each piece should contain the hard stone part so that the mango piece should not become soft after pickling for a year.
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3. Now take half oil (I gave 1/2 kg oil in thair half means 1/4 kg oil) in to a big bowl or plate and add turmeric powder and fenugreek seeds to this oil mix well and add mango pieces to this oil and leave a side for 15 min. This will help to retain hard the mango piece in the pickle for long time.
4.Then add the mustard powder, fenugreek powder, salt and red chilli powder to the mango pieces and combine well with a ladle or with you r hand to combine the ingredients well and coat the mango pieces with the masala well.
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5. place this mango pieces mixture in a jar or a glass bottle (don't use plastic jars or bottle) and pour the leftover 1/4 kg oil on top of the mango pieces and cover tightly and leave a side for 3 days.
6. On third day clean and peel the garlic cloves.
7. Now open the pickle jar and mix with a clean and dry ladle and check salt if required add some more salt and check once again, add garlic cloves and again mix well care fully again cover tightly and leave for 1 more day.
8. This will stay for 1 year.
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NOTE:-- Choose the mangoes very carefully. Mangoes should be fully mature, raw, green and very sour in taste.
Especially for avakai choose the mangoes with high fiber, normally in Andhra pradesh we use peddarasalu or cheruku rasalu or any verity of rasalu mangoes if you don't find this verity then you can use any long verity which is fibrous, green and sour because when you pickling this fibrous mangoes the pickle will stand till the next season without going soft.
make sure that you don't touch water while making the pickle and clean each and every thing like mixing bowl ladle and mangoes with a dry cloth and dry them properly.
Don't compromise in ingredients like oil, salt and chilli powder these three ingredients are soul for this pickle (not only this every pickle). If you compromise in this three ingredients your pickle will spoil by the next day it self. So don't compromise with salt and oil measurements.
Can reduce the quantity of mustard powder in this case pickle (gravy) will become watery
first day what oil we pour in the pickle may not be visible but on the third day you can find the oil floating on top.

31 comments:

Asha said...

I am salivating, looks absolutely heavenly.

Varunavi said...

Oh rekha,pls dont this to me.I made little pickle few days back but the mangoes are not sour,light sweetness is there.Today i again went hunting for the mangoes and did find good ones.

Keep a bottle of pickle for me,i may come to hyd in this month end,so u parcel it to me plsssssssssssssssss.

Pari said...

Hi. Thanks for the recipe, My mouth's watering looking at the pickle.

Rachana Kothari said...

Wow!!! This is mouthwatering... thanks a lot for sharing this traditional mango pickle recipe :)

Priya said...

Wat an aunthentic pickle Rekha...feel like grabbing the bottle of tempting spicy pickle..mouthwatering here..

Mona said...

Thanks a lot for sharing. Bookmarked!

simply.food said...

Wow home made pickle absolutely fantastic It lokks delicious.

DEESHA said...

yummy pickle .. nice presentation

Panchpakwan said...

Oh wow Rekha,
Thats so delicious pickles..
I never tried yet.. yours looks really tempting..
Nice step by step pics.

kitchen queen said...

my hot favourite pickle.

chakhlere said...

OMG...pickle looks mind blowing.
I am slurrping here.

Swathi said...

Absolutely delicious looking! This is the best pictorial for mango pickle making that I have ever seen. Even
a novice like me can follow your steps and
make a good pickle. Thank you so much for posting such a precious age old traditional recipe.

Srimathi said...

I just had mu lunch but my mouth started to water just looking at your post. Its my fav pickle of all times.

Pavithra said...

absolutely mouthwatering pickle.. curd rice or dhal rice with pickle.. oh my god heaven.. this is really making me drool rekha..

Sailaja Damodaran said...

Mouthwatering.excellent with curd rice.

notyet100 said...

thanks for this,..gonna try this nd let u knw

RAKS KITCHEN said...

Thank you for sharing step wise pictures! I love this a lot,will try... :)

Aps said...

Nan Bayialli neeru bantu akka...:D.... nd yeh in our pickle we do not use oil....
I have posted my jack n mago pickle... u wanted the recipe u can check it :)

Cham said...

OMG, Why don't u parcel the jar to me, drooling Rekha!

Nandini said...

Wow! Slurp!! Mouthwatering avakaya pickle. Please send me those pickles:)

Valarmathi said...

Wow... Rekha...that looks spicy and mouthwatering.

sowmya's creative saga said...

love this pickle..i buy the ruchi avakaya..never tried making..

Life is beautiful!!! said...

OMG!! What should I say....everything looks perfect :) Just loved this post.

Priti said...

Looks gr8....love the pickle and the post...wonderful presentation...u r rocking dear

Shama Nagarajan said...

am drooling over this yummy pickle

Kalyani said...

wow i love the pickle .... looks great ....

Parita said...

I just could grab that bottle right now! Mouth watering pickle!!

Divya Kudua said...

Lovely step by step pics.I love avakkai and the pics are making me drool:)

Curry Leaf said...

Mouthewatering and :P :P :P

Term Papers said...

ohhh.. mango pickles.. i want to put on rice..

Nimmy said...

I am stomach full after a heavy lunch,but your pickle made me salivating and i want hot rice now...