Skip to main content

Avakkaya orrikaya(Avakkaya mango pickle)

Spicy and Tangy avakkai pickle is also called an Andhra Special Mango Pickle Recipe. This avakkai pickle is spicy, tangy, tempting and an absolute finger-licking side dish recipe with most forms of rice. It provides a nice accompaniment to the main course meal during lunch or dinner. Aloo paratha tastes even appealing with this avakkai pickle.
Now the mango season has started and my taste buds already started feeling the hot avakaya which my sister used to make every summer. This year the recipe is the one i m giving here.....


AVAKKAYA PICKLE....


Spicy And Tangy Avakkai Pickle With Turmeric
Make sure it is hygienically used. Use a clean and preferably wooden spatula to take out pickles every time and close the lid just later. Leaving the used spatula inside might contaminate the pickles. If well preserved hygienically, these pickles last for a year and above.

Ingredients
3 Raw mangoes , chopped
1 cup Mustard seeds , powdered
1 cup Kashmiri red chilli powder
1 cup Salt
1-1/4 cup Gingelly oil
2 teaspoons Fenugreek Leaves ( Methi) , powdered
Garlic , a handful cloves
1 tablespoon Turmeric powder (Haldi)

Method:

To prepare Spicy And Tangy Avakkai Pickle With Turmeric, the sun dry mustard seeds and fenugreek seeds for 3-4 hours to make them a little crisp. Dry roast them for few seconds .If you don't get adequate sunlight. Powder them in a mixer.
Wash the mangoes properly and wipe dry with an absorbent cotton cloth.
Use a sharp knife to cut into bite-sized pieces. There will be a thin layer of pulp attached to the hard shell .Using a sharp knife Scrub and peel off.
In a big mixing bowl, add salt, chilli powder, mustard - fenugreek powder, and garlic.
Mix everything well. Pickle masala is ready to use.
Add in the diced mangoes and mix until they are well coated. Use a wooden spoon for better results to prepare this traditional recipe.
Take a big cleaned glass bottle/pickle container.
Add little masala coated mango into the jar. Pour some gingelly oil. Again add some more pieces and layer with oil. Do this till all the mango pieces are used up.
Finally, pour the leftover pickle masala and oil into the jar. Cover the lid and keep it aside for 2-3 days till all the oil comes above the pickles.
It would still be salty after you give a proper mix. Wait for a week from the day of preparation to use these spicy and tangy avakkai pickles.

Comments

Popular posts from this blog

Ulcer and food recipes

Hi all its been a week since i update my blog. I thought of giving some info on ulcer and foods that can cure, how to prevent, symptoms of ulcer,etc. My brother who is staying away from home was talking to me lately that he feels like eating often and a burning sensation. I was scolding him for not having food in time and not a nutritious food. He was asking me what to do as i cdnt regulate my food habits. So i was telling him some food changes and habits that he needs to change. Then suddenly when i thought of writing i immediately thought why dont i write about ulcer. So lets give a change..... ULCER..... What is a stomach ulcer? Stomach ulcers are painful sores that can be found in the stomach lining or small intestine. Stomach ulcers are the most visible sign of  peptic ulcer disease. They occur when  the thick layer of mucus that protects your stomach from digestive juices is reduced, thus enabling the digestive acids to eat away at the lining tiss...

SALAD-STIR FRY SALAD2

Salads generally served in room temperature or chilled. BUt for this weather we cant have it chilled so for a change lets have warm or hot salad..... STIR FRY SALAD2 Ingredients: carrot-1 fresh green peas-3tbsp beans-4nos black sesame seeds-1tsp olive oil or sesame oil-1tbsp salt a pinch pepper or chilli flakes a pinch optional onion-1 Method: Using the peeler peel the carrots after cleaning it. cut bean into thin stripes. cut onion into thin pieces. You can use any type of vegetables in thin strips. Heat oil and stir fry all the vegetables by tossing it. Make sure the vegetables are just heated but not cooked more than half. Once done add fried sesame seeds salt and pinch of pepper powder or chilli powder. Nutritional Info: Has all the goodness of veggies....vitamin A, fibers, calcium, folate, protein, carbohydrate, etc

THAYIR IDLI

THAYIR IDLI Summer already started and lets take some cool foods to makes us cross safely this hot summer season.....so here is the simple yet delicious and coolest food which can be taken by all kind of people...... Ingredients 500 ml Yogurt (Curd) 3 cups Idli-Dosa batter 1 teaspoon Mustard seeds 1/2 teaspoon Chana dal (Bengal Gram Dal) Asafoetida (hing) 1 sprig Curry leaves 2 Dry red chillies 1 teaspoon Cooking oil Salt , to taste Method: To begin making Idli Thayir Pachadi Recipe, take the curd in a big bowl, season with salt and whisk it to a smooth creamy texture and keep aside. In the mean, steam the mini idlis using an idli steamer and keep aside. Once the idlis are cooled, add it to the bowl of whisked curd. Heat oil in a small pan, add mustard seeds and chana dal and let it crackle. Add the asafoetida, red chillies and curry leaves and let it splutter and switch off the flame. Add this seasoning over the idlis soaked in curd and mix well. Serve Idli Thayir Pach...