Kobbari Pacchadi | Coconut Chutney for Rice

Today's recipe is not about the coconut chutney that we usually prepare for idli/dosa but a variety that is to be eaten with rice.In general,a south Indian meal would start with either a Pacchadi(Thogayal/chutney) or a kind of powder/pickle mixed with rice.While we make lots of vegetable pacchadis to go with rice-this is the simplest of all and hardly takes a few minutes to prepare. Coarsely ground coconut adds a nice taste to this pacchadi and when mixed with hot rice and ghee definitely takes it to another level.

Kobbari Pacchadi Recipe:
(serves 4)

Ingredients:
1 cup fresh Coconut pieces
1 tbsp Urad dal
5-6 Red chillies
a big marble sized tamarind
1/2 tsp Oil
Salt to taste

to temper:
1-2 tbsp Oil
1/2 tsp Mustard seeds
1/2 tsp Urad dal
8-10 Curry leaves
a pinch of Asafoetida or 3-4 crushed garlic pods(optional)
Method:

• Heat 1/2 tsp oil in a kadai and add urad dal and fry until it is red in color.Add red chillies and fry until they are red.Cool them.
• Grind urad dal,red chillies with salt to a coarse powder.
• Add coconut pieces and tamarind and add little water to a very coarse paste.Do not add more water,add just 1-2 tbsps of water.A stone mortar and pestle will do a better job for this kind of pacchadi as it adds a very special taste to it.
  
• Meanwhile heat 2tbsp oil in the same kadai and crackle mustard seeds.Add urad dal and fry until red.Add asafoetida or crushed garlic pods and curry leaves and fry for half a minute.I used asafoetida here.Pour this on to the pacchadi.

Serve it with hot rice and ghee,it tastes best when mixed in hot rice with lots of ghee and fryums on the side.
Notes:

• You can flavor the tempering with the addition of either hing or crushed garlic pods which adds a nice taste to the pacchadi.How ever it is optional to add any of these flavorings to the tempering and it tastes nice even with out them.
• You can replace red chillies with green chillies in the recipe,it gives a nice white color coconut chutney.
• You can even add 1/2 tsp cumin seeds while frying urad dal for an additional flavor.
• I like the coarse texture of coconut for this pacchadi as it is to be eaten with rice and hence I used coconut in pieces form.You can even use grated coconut in place of coconut pieces.
• It can be stored in refrigerator for 2 days.
  

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INSTANT NO OIL MANGO PICKLE | WATER MANGO PICKLE

We have prepared over 10 varieties of Mango pickles over the past month , thanks to my MIL who is an expert in preparing them . The shelf life of some of these pickles, is however less while for others is more. The water mango pickle that I have posted today is quite unusual as it is prepared without Oil and in-fact made of water-can you imagine this ! This is the creativity of my MIL and her skills reflect to the core in this preparation. I am sure even some of you might have been surprised , so was I , when my MIL mentioned that, it is made with water.Surprisingly hubby dear, loved the fact that there is no oil in this pickle and also loved the slight hint of sweetness in this pickle, He is in-fact demanding a generous portion of pickle to eat with his curd oats or curd barley which is his usual breakfast fare these days.

I would like to warn you that this pickle is quite tasty but the shelf life is very less,it does not stay for more than 15 days.It is even suggested if you want you can even refrigerate it to increase the shelf life.This pickle is perfect for those who are health conscious and also avoid oil products.You can make this simple pickle when ever you get a fresh mango.

INSTANT NO OIL MANGO PICKLE :
(makes 2 1/2-3 cups)
Shelf life: 15-20 days

Ingredients:
2 medium (approx 2 cups) raw sour Mangoes
1/3 cup Mustard seeds
12 Red chillies
2 tbsp grated Jaggery
3 tbsp Salt
1 tsp Turmeric Powder
1/4 tsp Asafoetida
1/4 cup Water
Method:

• Cut mangoes into small pieces.Here you can keep the inner skin intact or chop roughly.
• Grind mustard seeds,red chillies,salt,turmeric powder,asafoetida to a powder.Add jaggery and water and grind to a slight coarse paste.If it is very thick add 1-2 tbsp more water,it should be slightly runny like dosa batter.
• Mix the ground paste with the chopped mango pieces and store it in air-tight container.Let it sit for 2 days before use.

Serve it with curd rice.
Notes:

• Use pickle variety mangoes which are sour and also cut them in to small pieces.
  
• 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.
• This pickle stays good up to 10-15 days.It stays good for 20 days if refrigerated.My pickle is prepared almost 20 days back and still it is in good condition.

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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Kobbari Karam | Endu Kobbari Podi | Spicy Coconut Powder

Kobbari Karam is a very simple spice powder which we eat with hot rice and ghee.The sweetness of dry coconut when combined with spicyness and a hint of garlic makes it very tasty.Making this powder is like a breeze as there is hardly any cooking,all you need to do is fry the red chillies and grind with rest of the ingredients.The only tedious task is to grate the dry coconut,it would be lot easier if you have a helping hand or if you are lazy to do you can even cut into tiny slices.

The recipe I posted has a strong taste of dry coconut as it is the core ingredient and also has a coarse texture of tiny coconut bites the way which we like.If you want a fine texture you can add fried gram(putnala pappu) or roasted urad and chana dal while grinding which adds a better texture.Read the notes for more details and adapt the recipe according to your convenience.
Kobbari Karam Recipe:
(makes 1 1/2 cup)
shelf life: 1 month

Ingredients:
2 cups grated dry Coconut(kopra)
5-6 Red chillies(based on the spicyness)
4-5 Byadige Red chillies(for color)
4-5 Garlic pods
Salt to taste
Method:

• Dry roast red chillies for a minute until they are warm and crisp.You can even fry them in 1/2 tsp oil.Cool them.

• Grind red chillies with salt to a powder and then add grated coconut and garlic pods and run again to a coarse powder.Do not run for long time,we need a coarse powder not fine powder.
• Store it in air tight container.

Serve it with hot rice and ghee.
You can even serve it with idli/dosa or you can even sprinkle this on vegetable stir fries like ladies finger,brinjal,potato,tindora etc.

Notes:

1. You can add 1/2 cup of fried gram(roasted chana dal/putnala pappu) while grinding the grated coconut which adds a fine texture to the powder.
2. Alternatively you can fry 1/4 th cup of urad dal and chana dal each in a tsp of oil separately and grind it with red chillies and salt and proceed with the same.This version is apt to be served with idli/dosa.
3. You can add the chillies according to your spice levels.
4. Do not add more garlic pods as it will change the flavor.

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NUVVU AVAKAYA | TIL AVAKAY - ANDHRA MANGO PICKLE with SESAME POWDER

As I promised in my earlier post, I am posting another mango pickle recipe.Today, I am posting a variety of Mango pickle prepared with sesame powder.This pickle would be ready to eat in a day or two but does not last long, hence is prepared in small quantity to consume before the main mango pickle 'Avakaya' gets ready.
While a few make this, with out any spices like red chili powder, my MIL prefers to add red chili powder to this pickle. I liked this version better than the one without spices.Usually this pickle is mixed with hot rice and ghee.

Nuvvu Avakaya | Til Avakay:
(makes 2 1/2 - 3 cups)
Shelf life: 15-20 days

Ingredients:
2 1/2 cups Mango pieces(pickle variety,see the notes)
1/2 cup Sesame seeds
1/3 cup Red chili powder(see notes)
1/2 cup minus 2 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 a 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 sesame seeds until slight golden in color and cool it.Grind sesame seeds to a fine powder.Do not grind for long which makes the sesame powder to a paste which makes the pickle bitter.So take care to make it into a powder not the paste.
  
• Now take a big bowl and mix the sesame 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 15-20 days.It stays good for a month 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 sesame 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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Kurala Podi | Multi purpose Spice Powder for SOUTH INDIAN CURRIES

On a daily basis, we make a vegetable curry or stir fry to go along with rice in lunch.While we make various varieties with freshly ground masala or simple spices sometimes I take an easy route with this multi purpose curry powder.If we have the curry powder handy,all we need to do is to either stuff the vegetables generously with this powder and shallow fry in oil or you can sprinkle the powder on the sauteed stir fry vegetables.As this stays for a couple of months, it is very handy to use in stir fries.Check out this Masala Carrot Curry recipe where I used this kurala podi as the only masala.

Kurala Podi Recipe | Multi purpose Curry powder :
(makes around 500gms - 2 cups powder)
Shelf life: 2 months

Ingredients:
1/2 cup grated dry coconut
1/2 cup Coriander seeds
1/3 cup Groundnuts
1/4 cup Chana dal
1/4 cup Sesame seeds
12 Red chillies
6-8 Byadige Red chillies
1 tsp Fenugreek seeds
1 tbsp Cumin seeds
a gooseberry sized tamarind
2 tsp Salt (salt to taste)
2 tsp Oil

Method:

• Heat 1/2 tsp oil and add groundnuts and fry until they are roasted.Peel the skin or you can even skin,its your wish.
• Heat 1/4 tsp oil and add chana dal and roast until they are red in color and keep them aside.
• Heat 1/4 tsp oil and add coriander seeds and roast until they are red in color and keep them aside.
• Heat 1/4 tsp oil and add sesame seeds and roast until they pop up and keep them aside.
• Heat 1/2 tsp oil and add methi seeds,cumin seeds and red chillies(both the varieties) and roast until they are red in color and keep them aside.
• Heat 1/4 tsp oil and add grated dry coconut and roast for half a minute until it is warm.Add tamarind to it and slightly warm it up.
• Cool all the ingredients and let them come to room temperature.
• Grind chana dal,methi seeds,coriander seeds,sesame seeds,cumin seeds,red chillies with salt to a powder.
• Add roasted groundnuts,grated coconut and tamarind and grind again to a coarse powder.
• Store the powder in an air-tight container.This stays good for 1-2 months.

Sprinkle 2-3 tbsp curry powder on any cooked vegetable like brinjal,tindora and ladies finger curries.You can even stuff those vegetables with the curry powder and shallow fry in oil.
Notes:

• This is a multi purpose curry powder which can be used for various stir fry of vegetables like brinjal, tindora and ladies finger curries.Stir fry brinjals/tindora/ladies finger and sprinkle this spice powder at the end and add extra salt required.
• You can even stuff the mixture in brinjals/tindora/ladies fingers and shallow fry in oil.
• You can even use for vegetable curries like french beans,broad beans,cluster beans,yard long beans ,carrots,beetroot,cabbage and cauliflower.

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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»