ALLAM AVAKAYA | ANDHRA MANGO PICKLE with GINGER-GARLIC PASTE

'Avakay (Raw Mango pickle)' can be considered as the king of pickles in Andhra.'Allam Avakaya' or 'Allapu Avakaya' is a twist to the regular avakaya and is prepared in northern part of Andhra.We absolutely love this pickle and I prefer Allam Avakay compared to other regular Avakay because of the extra flavor it has got.

The preparation process of this pickle is almost similar to avakay with an extra addition of ginger-garlic paste,that adds a new taste to the mango pickle.
ANDHRA AVAKAYA PICKLE RECIPE:
(makes approx 1 kilo)
Shelf life: 1 year
Ingredients:
4 cups Mango pieces of 4-5 medium raw sour Mangoes (pickle variety,see the notes)
1 cup Mustard seed powder(ground from 1 cup mustard seeds)
1 cup Ginger-Garlic paste,home made(see method)
1 cup Red chili powder(see notes)
1 cup (minus 3 tbsp) Salt(use salt less than 1 cup)
1 1/2 cup Sesame oil
Method:

cleaning the mangoes:

• Wash and wipe the mangoes with a dry cloth.You really need to have sharp thick knife to cut into 1" thick mango wedges with the inner shell in tact as shown in the pictures.Here in India the shop keepers does this job during the mango season.
• If the inner shell is in tact this will increase the shelf life of pickle.Take a sharp knife and scrub the inner shell to remove a thin white layer over it.This is another important step you should keep in mind otherwise the pickle gets spoil.
• Now take a dry cloth and wipe the pieces from all the sides ensuring that they are cleaned and dried well.
• Spread them over a dry cloth while you are preparing the spices for the pickle.

to make Ginger Garlic paste:

• Remove the skin of 2/3 cup garlic pods and approx 10 " ginger(should come upto 2/3 cup ginger after chopping) and wipe with a dry cloth and let them dry on a kitchen towel for 1 hr.Grind to a fine paste.
• You should use equal quantities of ginger and garlic for the paste and we need 1 cup of ginger-garlic paste for this pickle.

for making pickle:

• Keep ready the sterilized and sun dried jars ready before you start pickling.
• Grind mustard seeds(approx 1 cup)to a fine powder.
• Now take a big bowl and mix the mustard seeds powder,red chili powder and salt until everything is mixed well.
• Add ginger garlic paste to the above mixture and mix well.

• Add the mango pieces to it and mix well and apply the mixture all over the mango pieces with your hands.Using your hands for this step is better than mixing it up with ladle.

• Add 1 1/4 cups of oil to the spice coated mango pieces and mix well.
• Put the masala coated mango pieces and all the remaining masala in the sterilized jar add 1/4 cup oil over it and cover it with lid and keep it aside for 2-3 days.

• On day-1 check it some oil might have started floating over the pickle.Now taste the masala mixture in the pickle,it should be perfect and slightly salty as the pickle has to be yet marinated for a day or two before its usage.But if you feel the salt is less add a tsp or 2tsps of salt to it and mix well.I don't think it would be necessary if you follow the measurements accurate.
• Mix with a clean and dry ladle all over and repeat the same process on day-3.
• On the day-3 if you see the oil is floating on the pickle up to an 1/2" height then it is perfect.Otherwise add extra sesame oil over the top until the oil floats on top.
• Store it in a clean air-tight tupperware/ceramic/glass container.This way your pickle stores for long with freshness in it and even the mango pieces do not get soft and also would not change the color.

Serve it with hot rice and ghee.You can serve it with mudda pappu(mashed up cooked toor dal) or pappula podi(spiced up fried gram powder) and ghee which are classic combos with avakaya.

Notes:

• Use pickle variety mangoes which are sour and also cut them in to the pieces with the inner shell in tact.
• Use red chili powder which is specially used for pickles as this variety gives a nice and bright red color to the pickle and also it is not very spicy.My MIL brought a packet of "Three Roses" brand chilly powder which gives a bright red color and also it is not very spicy.
• Always transfer a small portion of pickle into a small jar and use a clean and dry spoon.
• Increase the amount of sesame oil as required in the recipe.The basic thumb rule is to make the oil float over the pickle after 3 days.So feel free to add extra sesame oil.
• This pickle stays good for an year.
• You can easily double or triple the recipe,the basic rule is to use 4 cups of mango pieces with 1 leveled cup(1 cup minus 3 tbsp) salt,1 cup red chili powder,1 cup mustard seeds powder and 1 cup ginger-garlic paste.

Did u notice the difference in between the two pickles 'Avakaya' and ' Allam avakaya'.The one with garlic pods peeping out is the regular 'Avakaya' pickle where as the other one is 'Allam Avakaya'.

Check out my earlier Mango pickle posts:

• North Indian style Aam ka Achar
• Maagaya/Sun dried Mango Pickle
• Bellam Avakaya(Jaggery Mango Pickle)
  
• Mukkala Pacchadi(Tiny mango pieces pickle)
• Pesara Avakaya(Mango pickle with Moong dal Powder)
• Palli Avakaya(Mango Pickle with Groundnut Powder)
• Avakaya/Andhra special Mango pickle
• Allam Avakay | Avakay with Ginger-Garlic paste
• Nuvvu Avakay (Mango pickle with Sesame powder)
• No oil Mango pickle(Water Mango pickle)

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DAL FRY

Dal features almost everyday in our menu as its a good source of protein.Dal Tadka is the easiest dal to prepare whereas Dal fry needs some preparation.If you are wondering if they are different I would say 'YES'. In Dal Tadka, a tempering is done to the cooked dal where as in Dal fry,the dal is added to the fried spices and onion-tomato mixture .
Dal fry is generally prepared with toor dal or a combination of toor-chana dal or with moong dal.Though I like all the variations my personal favorite is with toor-chana dal.Dal fry tastes good especially in Dhabas and when paired with a nice paneer gravy and tandoori roti the taste lingers in your mouth even after a meal.

DAL FRY Recipe:
(Serves 3-4)

Ingredients:
1/2 cup Toor dal
a handful of Chana dal(approx 1/4 cup)
1 big Onion,finely chopped
2 tomatoes,finely chopped
3/4" Ginger,finely chopped
4-5 Garlic pods,finely chopped
1 tbsp Kasuri methi
1 tsp Red chili powder
1 tsp Coriander powder
1/2 tsp Cumin powder
1/4 tsp Garam masala
1/4 tsp Turmeric powder
1/2 tsp Cumin seeds
2 tbsp Oil
Salt to taste

for the tadka:
2 tsp Ghee
1/2 tsp Cumin seeds
1/4 tsp Red chili powder
a pinch of Hing
Method:

• Soak toor dal and chana dal for 1/2hr-1hr.Pressure cook the dals with a pinch of turmeric powder and few drops of oil for 3 whistles.
• Heat oil in a kadai and crackle cumin seeds.Add finely chopped ginger and garlic and fry well.
• Add finely chopped onions and fry until they turn slightly brown.
• Add chopped tomatoes and fry until it becomes mushy.Add kasuri methi,turmeric powder,red chili powder,coriander powder and cumin powder and fry well until the oil leaves the edges.
• Add cooked dal and enough salt and mix well.Add 1-2 cups of water to get the desired consistency of dal.
• Cover and boil for 7-8 mins.Add garam masala and cook for another minute and switch off the flame and transfer to a serving dish.
• Mean while heat ghee in a small pan and crackle cumin seeds.Add red chili powder and hing and switch off the flame and add this tempering over the dal.

Serve it with steamed Basmati rice/Pulav/Roti/Naan.You can squeeze a dash of lemon before serving.
Notes:

1. You can follow the same process with moong dal or masoor dal.
2. You can even skip chana dal in the recipe but I like the bite of chana dal in dal fry.
3. This dal tends to become thick if kept for long.So make it bit thin if you are planning to make it much before serving.
4. For a Vegan version use oil instead of ghee in tadka.

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BELLAM AVAKAYA | JAGGERY MANGO PICKLE | ANDHRA SWEET MANGO PICKLE

My blog is flooded with lots of pickle varieties as I didn't want to miss an opportunity to pickle them in this season. While the most famous pickle in Andhra is 'Avakaya(Mango pickle)' there are many other varieties which are equally well known in Andhra.This year we decided to prepare almost all varieties so that I could share it with you all.

Bellam Avakaya is a sweet Mango pickle prepared in Andhra.The main ingredient is Jaggery and this pickle would be sour,sweet and spicy at the same time.Due to the addition of jaggery this pickle turns to a deep brown in color.This pickle can be used as a multi purpose pickle and it tastes best with parathas,idli,dosa and rice.The shelf life of this pickle is more than an year and hence we prepare it in large quantities so that it can be consumed through the year.
BELLAM AVAKAYA | ANDHRA SWEET MANGO PICKLE:
(makes approx 1.5 kg)
Shelf life: 1 year

Ingredients:
5 Totapuri Mangoes
500 gms Jaggery
250 ml Sesame Oil
250 gms Mustard seeds
125 gms Red chili powder
125 gms Salt
2 tsp Fenugreek seeds
2 tsp Turmeric powder
1/2 tsp Asafoetida
Method:
cleaning the mangoes:

• Wash and wipe the mangoes with a dry cloth.You really need to have sharp thick knife to cut into 1" thick mango wedges with the inner shell in tact as shown in the pictures.Here in India the shop keepers does this job during the mango season.
• If the inner shell is in tact this will increase the shelf life of pickle.Take a sharp knife and scrub the inner shell to remove a thin white layer over it.This is another important step you should keep in mind otherwise the pickle gets spoil.
• Now take a dry cloth and wipe the pieces from all the sides ensuring that they are cleaned and dried well.
• Spread them over a dry cloth while you are preparing the spices for the pickle.

for making pickle:

• Keep ready the sterilized and sun dried jars ready before you start pickling.
• Grind mustard seeds to a fine powder.No need to roast them before grinding.
• Dry roast fenugreek seeds until slight golden in color and cool it.Grind fenugreek seeds to a fine powder.
• Now take a big bowl and mix the mustard powder,turmeric powder,fenugreek seeds powder,red chili powder and salt until everything is mixed well.
• Add grated jaggery,asafoetida to it and mix well.Do not bother if you have some small pieces of jaggery in it,they will melt in the pickle automatically once it is mixed.
• Add the mango pieces to it and mix well and apply the mixture all over the mango pieces with your hands.Using your hands for this step is better than mixing it up with ladle.
• Add 200ml oil to the spice coated mango pieces and mix well.Take care that all the mango pieces are coated well with oil and spice mixture.
• Put the masala coated mango pieces and all the remaining masala in the sterilized jar add remaining 50 ml oil over it and cover it with lid and keep it aside for 2-3 days.
• On day-1 check it some oil might have started floating over the pickle.Now taste the masala mixture in the pickle,it should be slightly salty as the pickle has to be yet marinated for a week before its usage.But if you feel the salt is less add a tsp or 2tsps of salt to it and mix well.I don't think it would be necessary if you follow the measurements accurate.
• Mix with a clean and dry ladle all over and repeat the same process on day-3.
• On the day-3 if you see the oil is floating on the pickle up to an 1/2" height then it is perfect.Otherwise add extra sesame oil over the top until the oil floats on top.
• Store it in a clean air-tight tupperware container or glass bottle.This way your pickle stores for long with freshness in it and even the mango pieces do not get soft.This pickle can be stored for over an year.

Serve it with hot rice and ghee or it can be even served with paratha/dosa/idli.
Notes:

• Use only totapuri mango variety which are slightly sour and also cut them in to the pieces with the inner shell in tact.
• Because of the addition of jaggery this pickle turns to dark brown in color.
• Use red chili powder which is specially used for pickles as this variety gives a nice and bright red color to the pickle and also it is not very spicy.
• Always transfer a small portion of pickle into a small jar and use a clean and dry spoon.
• Increase the amount of sesame oil as required in the recipe.The basic thumb rule is to make the oil float over the pickle after 3 days.So feel free to add extra sesame oil.
• This pickle stays good up for an year.

Variations:

• You can add 1/4 cup garlic pods with skin(remove all the extra layers) to the mango pieces. However it is optional.

Check out my earlier Mango pickle posts:

• North Indian style Aam ka Achar
• Maagaya/Sun dried Mango Pickle
• Bellam Avakaya(Jaggery Mango Pickle)
  
• Mukkala Pacchadi(Tiny mango pieces pickle)
• Pesara Avakaya(Mango pickle with Moong dal Powder)
• Palli Avakaya(Mango Pickle with Groundnut Powder)
• Avakaya/Andhra special Mango pickle
• Allam Avakay | Avakay with Ginger-Garlic paste
• Nuvvu Avakay (Mango pickle with Sesame powder)
• No oil Mango pickle(Water Mango pickle)

Read More»

SPICY PUFFED RICE | KARAM BORUGULU | MARAMARALU MIXTURE

My mom used to stock up a big container of Spicy puffed rice as it is a simple snack which can be had any time of the day.It is also a tradition at our house to serve a kind of spicy puffed rice or any kind of spicy snack to guests after lunch.While we make various varieties of spicy puffed rice, I am sharing a basic version of spicy puffed rice which can be prepared either with green chillies or red chili powder.However, my most favorite variety is garlic based one which I would try to post later.

The most simple and tastiest way to enjoy this spicy puffed rice is to top it with finely chopped onions,grated carrot and coriander.A generous squeeze of lemon would definitely add a special taste to it. Now straight to the recipe of this popular south Indian snack.

SPICY PUFFED RICE | KARAM BORUGULU:
(yields 6-7 cups)
Ingredients:
5-6 cups Murmur/Puffed rice
1/3 cup Groundnuts
1/3 cup Fried gram(Dalia)
4-5 Green chillies,cut into lengthy and thin pieces
1/4-1/3 tsp Citric acid crystals
1/2 tsp Turmeric powder
1/4 cup Curry leaves
1 tsp Mustard seeds
1 tsp Cumin seeds
2-3 tbsp Oil
Salt to taste
Method:

• Clean the murmur and keep them aside.Use fresh and crisp murmur for the recipe.
• Dry roast ground nuts and remove the skin and keep them aside.
• Clean and dry the curry leaves on a kitchen napkin.
• Heat oil in a big kadai and crackle mustard seeds and cumin seeds.
• Add slit green chillies and fry until they are crisp.
• Add fried gram,roasted ground nuts,curry leaves and fry well for a couple of minutes.
• Now add turmeric powder,Salt and citric acid crystals in to it and mix well.Immediately switch off the flame.
• Add murmur and mix well until the masala coats the murmur.
• Now switch on the flame again and roast the murmur for 2-3 minutes on low flame.This will make murmur more crispy.Now switch off and let it cool down completely.

Store in an air-tight container.It stays good for 15-20 days and also up to a month.
Serving Suggestions:

• You can serve the murmur as it is or top it with finely chopped onions and a dash of lemon juice.
• For beach style murmur masala,you can mix the murmur with grated carrots,finely chopped onions, tomatoes, coriander,a dash of lemon and mix well and serve immediately.Garnish with fine sev.

Notes:

• There is no hard and fast rule with the measurements in the recipe.Alter the ingredients according to your wish.

Variations of Spicy puffed rice:

• Use 1 tsp Red chili powder instead of green chillies in the recipe.You can even add few red chillies in the tadka.
• You can add cashews or pitikballu/hitikbele(skinned avarekalu) while frying groundnuts for a varitaion.
  

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AVAKAYA | ANDHRA SPECIAL MANGO AVAKAYA PICKLE RECIPE

If you ever speak to an Andhrite about their local cuisine you would either hear Avakaya or Gongura as their first preference.Andhra people prefer their food spicy and hence they have various varieties of pickles which they eat on daily basis.'Avakay (Raw Mango pickle)' can be considered as the king of pickles of Andhra.Though we prepare lots of other varieties of pickles we prepare Avakaya in a larger quantity.Traditionally any Andhra meal would ideally start with pickles like Avakay or any other vegetable pacchadi.(chutney)

During my childhood when the entire family meets during vacations,avakaya is mixed in a big bowl with either muddapappu (mashed up cooked toor dal) or spiced up pappula podi(fried gram powder) and dollops of ghee and is served to the entire family in the form of muddalu(rounds) during lunch.We add garlic pods to this pickle which when marinated gives a very nice taste to the pickle. I always search for garlic pods in avakaya pickle as they taste very nice with curd rice.One can even add kala chana or methi seeds to the pickle according to their preference.We added methi seeds this year to our Avakaya.

ANDHRA AVAKAYA PICKLE RECIPE:
(makes approx 1 kilo)
Shelf life: 1 year

Ingredients:
4 cups Mango pieces of 4-5 medium raw sour Mangoes (pickle variety,see the notes)
1 cup Mustard seed powder(ground from 1 cup mustard seeds)
1 cup Red chili powder(see notes)
1/3 cup Garlic pods
1 tbsp Methi seeds
1 cup (minus 3 tbsp) Salt(use salt less than 1 cup)
1 1/2 cup Sesame oil
Method:

cleaning the mangoes:

• Wash and wipe the mangoes with a dry cloth.You really need to have sharp thick knife to cut into 1" thick mango wedges with the inner shell in tact as shown in the pictures.Here in India the shop keepers does this job during the mango season.
• If the inner shell is in tact this will increase the shelf life of pickle.Take a sharp knife and scrub the inner shell to remove a thin white layer over it.This is another important step you should keep in mind otherwise the pickle gets spoil.
• Now take a dry cloth and wipe the pieces from all the sides ensuring that they are cleaned and dried well.
• Spread them over a dry cloth while you are preparing the spices for the pickle.

for making pickle:

• Keep ready the sterilized and sun dried jars ready before you start pickling.
• Grind mustard seeds(approx 1 cup)to a fine powder.
• Remove the extra outer layers of garlic and keep just one thin layer intact with the pod.
• Now take a big bowl and mix the mustard seeds powder,red chili powder and salt until everything is mixed well.

• Add the mango pieces to it and mix well and apply the mixture all over the mango pieces with your hands.Using your hands for this step is better than mixing it up with ladle.
• Add methi seeds and garlic pods to the mixed mixture and mix well.If you are using kala chana instead of methi seeds add them at this time.Use either methi seeds or kala chana in the recipe.

• Add 1 1/4 cups of oil to the spice coated mango pieces and mix well.
• Put the masala coated mango pieces and all the remaining masala in the sterilized jar add 1/4 cup oil over it and cover it with lid and keep it aside for 2-3 days.

• On day-1 check it some oil might have started floating over the pickle.Now taste the masala mixture in the pickle,it should be perfect and slightly salty as the pickle has to be yet marinated for a day or two before its usage.But if you feel the salt is less add a tsp or 2tsps of salt to it and mix well.I don't think it would be necessary if you follow the measurements accurate.
• Mix with a clean and dry ladle all over and repeat the same process on day-3.
• On the day-3 if you see the oil is floating on the pickle up to an 1/2" height then it is perfect.Otherwise add extra sesame oil over the top until the oil floats on top.
• Store it in a clean air-tight tupperware/ceramic/glass container.This way your pickle stores for long with freshness in it and even the mango pieces do not get soft and also would not change the color.

Serve it with hot rice and ghee.You can serve it with muddapappu(mashed up cooked toor dal) or pappula podi(spiced up fried gram powder) and ghee which are classic combos with avakaya.
Notes:

• Use pickle variety mangoes which are sour and also cut them in to the pieces with the inner shell in tact.
• You can add 1/3 cup Kala chana in the recipe and avoid 1 tbsp methi seeds.You can use whatever you want,but use only one variety.
• Use red chili powder which is specially used for pickles as this variety gives a nice and bright red color to the pickle and also it is not very spicy.My MIL brought a brand called 'Three Mangoes' which is good for pickles.It is not very spicy and also gave beautiful bright red color to pickle giving a fiery look.
• Always transfer a small portion of pickle into a small jar and use a clean and dry spoon.
• Increase the amount of sesame oil as required in the recipe.The basic thumb rule is to make the oil float over the pickle after 3 days.So feel free to add extra sesame oil.
• This pickle stays good for an year.
• You can easily double or triple the recipe,the basic rule is to use 4 cups of mango pieces with 1 leveled cup(1 cup minus 3 tbsp) salt,1 cup red chili powder and 1 cup mustard seeds powder.

Check out my earlier Mango pickle posts:

• North Indian style Aam ka Achar
• Maagaya/Sun dried Mango Pickle
• Bellam Avakaya(Jaggery Mango Pickle)
  
• Mukkala Pacchadi(Tiny mango pieces pickle)
• Pesara Avakaya(Mango pickle with Moong dal Powder)
• Palli Avakaya(Mango Pickle with Groundnut Powder)
• Avakaya/Andhra special Mango pickle
• Allam Avakay | Avakay with Ginger-Garlic paste
• Nuvvu Avakay (Mango pickle with Sesame powder)
• No oil Mango pickle(Water Mango pickle)

Read More»

GODHUMA RAVA UPMA | BROKEN WHEAT VEGETABLE UPMA

I don't use broken wheat at home as TH is allergic to it and hence I don't prepare Lapsi rava upma.I make regular Upma only when I am alone as he is not fond of even simple upma.Semiya upma occurs frequently in out breakfast menu when I run out of ideas and need something quick.Though he likes Kharabath I do not make on regular basis because of its ghee dosage.
I made this upma recently when my in laws were here last week.I used a finer variety of Lapsi rava as I don't like the very coarse texture of lapsi.I added lot of vegetables to upma to add nutrition to it,it is your wish to make it simple plain upma or to add some zing by adding some veggies and masala to upma.

Godhuma Rava Upma | Lapsi Upma:

(Serves 2)

Ingredients:
1 cup fine Lapsi Rawa/Broken wheat rawa
2 medium Onions,sliced
1/2 cup finely chopped vegetables(carrots,beans,capsicum,peas)
3-4 Green chillies,slit
1/4 cup grated fresh Coconut
2 tbsp chopped fresh Coriander
1/2 tsp Turmeric powder(optional)
1/2" Ginger,chopped
a sprig of Curry leaves
8-10 Cashew nuts,broken
1 tbsp Lemon juice
1 tbsp Chana dal
2 tsp Urad dal
1/2 tsp Mustard seeds
2-3 tbsp Oil
1 tbsp Ghee
Method:

• Dry roast lapsi rawa(sooji) in a kadai until the nice aroma starts from it.Remove it from the pan and let it cool.You can even roast rawa in a tsp of ghee which also gives a nice flavor to upma.
• Microwave the vegetables for 2-3 mins,just par boil them.
• Heat oil in a thick aluminium kadai(which is ideal for making upma) or non-stick kadai and crackle mustard seeds.
• Add chana dal,cashew nuts and urad dal and roast until they turn golden brown.
• Add slit green chillies,chopped ginger and curry leaves and fry them until they wilt.
• Add sliced onions and fry them until they are pink in color.Add turmeric powder to it.
• Add microwaved vegetables to it and fry well.
• Mean while boil 3 cups of water(1c rawa:3c water) in another vessel until it reaches the boiling point.
• Pour the hot boiling water into the upma kadai where onions and vegetables are fried and let it boil again.
• Add required amount of salt to it.
• Now pour the lapsi rawa with one hand and keep stirring with another hand using a ladle,make sure you make this process very quickly otherwise you will end up having lumpy upma.
• Once everything is mixed,keep the lid on and cook it on low flame for 2-3 mins.
• Add ghee,coriander,grated coconut and lemon juice to it and mix well.
• Cover it and let it sit for 4-5 mins before you serve.

Serve it hot with some boondi/chips/cucumber and coconut chutney.
Notes:

1. Roasting the rawa ensures that the upma will not become sticky and also gives a nice flavor,so do not skip this step.
2. Boiling the water separately and adding it to upma is also another key step to get nice and soft upma.
3. If you want the upma to be very soft add 1c rawa:3c water,if you want it bit dry then add it in the ratio of 1c rawa:2 1/2 c water.
4. You can add extra ghee while serving it.
5. You can add 1/4 tsp of Garam masala to add extra zing to upma.Add after roasting the veggies.
6. For a Vegan version avoid ghee in the recipe.

Variations:

• Instead of Lapsi rawa you can use bansi(kesar) rawa or regular rawa and follow the same recipe.

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PALLI AVAKAYA | GROUNDNUT AVAKAY | RAW MANGO PICKLE with GROUNDNUT POWDER

As I mentioned in my earlier post, I am posting here another mango avakaya recipe.While we prepare lots of regular varieties every year as I had highlighted in my earlier post, this year we tried preparing a different type of pickle. Groundnut avakaya is not very common and is prepared in northern part of Andhra Pradesh. If you are a pickle lover, you must try this one for sure. The flavor and taste of groundnut powder in this pickle is truly amazing and we loved it to the core and in fact finished most of what we prepared in the first week itself. The only problem with this pickle is the shelf life which is less. When prepared carefully, it would stay for 15-20 days and for a month if refrigerated.I have lots of pickle recipes lined up and I promise to post one pickle recipe every week.

Palli Avakaya | Groundnut Avakay | Mango Pickle with Groundnut powder:

(makes approx 3 cups)
Shelf life: 15-20 days

Ingredients:
2 1/2 cups Mango pieces(pickle variety,see the notes)
1/2 cup Groundnuts
1/2 cup Red chili powder(see notes)
1/2 cup (minus 1 tbsp) Salt(use salt less than 1/2 cup)
1/2 cup Sesame oil
Method:

cleaning the mangoes:

• Wash and wipe the mangoes with a dry cloth.You really need to have sharp thick knife to cut into 1" thick mango wedges with the inner shell in tact as shown in the pictures.Here in India the shop keepers does this job during the mango season.
• If the inner shell is in tact this will increase the shelf life of pickle.Take a sharp knife and scrub the inner shell to remove a thin white layer over it.This is another important step you should keep in mind otherwise the pickle gets spoil.
• Now take a dry cloth and wipe the pieces from all the sides ensuring that they are cleaned and dried well.
• Spread them over a dry cloth while you are preparing the spices for the pickle.
  

for making pickle:

• Keep ready the sterilized and sun dried jars ready before you start pickling.
• Dry roast ground nuts until slight golden in color and cool it.Remove the skin and grind groundnuts to a fine powder.
• Now take a big bowl and mix the groundnut powder,red chili powder and salt until everything is mixed well.
• Add the mango pieces to it and mix well and apply the mixture all over the mango pieces with your hands.Using your hands for this step is better than mixing it up with ladle.
• Add 1/4 cup oil to the spice coated mango pieces and mix well.
  
• Put the masala coated mango pieces and all the remaining masala in the sterilized jar add 1/4 cup oil over it and cover it with lid and keep it aside for 2-3 days.
• On day-1 check it some oil might have started floating over the pickle.Now taste the masala mixture in the pickle,it should be perfect and slightly salty as the pickle has to be yet marinated for a day or two before its usage.But if you feel the salt is less add a tsp or 2tsps of salt to it and mix well.I don't think it would be necessary if you follow the measurements accurate.
• Mix with a clean and dry ladle all over and repeat the same process on day-3.
• On the day-3 if you see the oil is floating on the pickle up to an 1/2" height then it is perfect.Otherwise add extra sesame oil over the top until the oil floats on top.
• Store it in a clean air-tight tupperware container or glass bottle.This way your pickle stores for long with freshness in it and even the mango pieces do not get soft.

Serve it with hot rice and ghee.
Notes:

• Use pickle variety mangoes which are sour and also cut them in to the pieces with the inner shell in tact.
• Use red chili powder which is specially used for pickles as this variety gives a nice and bright red color to the pickle and also it is not very spicy.
  
• Always transfer a small portion of pickle into a small jar and use a clean and dry spoon.
• Increase the amount of sesame oil as required in the recipe.The basic thumb rule is to make the oil float over the pickle after 3 days.So feel free to add extra sesame oil.
• This pickle stays good up to a week.It stays good for 10-15 days if refrigerated.
  
• You can easily double or triple the recipe,the basic rule is to use 4 cups of mango pieces with 1 leveled cup salt,1 cup red chili powder and 1 cup groundnut powder.

Check out my earlier Mango pickle posts:

• North Indian style Aam ka Achar
• Maagaya/Sun dried Mango Pickle
• Bellam Avakaya(Jaggery Mango Pickle)
  
• Mukkala Pacchadi(Tiny mango pieces pickle)
• Pesara Avakaya(Mango pickle with Moong dal Powder)
• Palli Avakaya(Mango Pickle with Groundnut Powder)
• Avakaya/Andhra special Mango pickle
• Allam Avakay | Avakay with Ginger-Garlic paste
• Nuvvu Avakay (Mango pickle with Sesame powder)
• No oil Mango pickle(Water Mango pickle)
  

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