Preethi's Andhra Kitchen

This pickle is very famous in Telangana region of Andhra pradesh . It has got different names such as 'Allam kaya' , 'Allam avakaya' ... . I truely love this pickle , love to have this with hot hot rice and a drop of ghee . This pickle is very easy to make and have a shelf life of 1 year.

Ingredients :-

'Avakaya' the word itself makes me drool . Every day in my lunch the first thing i wish to have is avakaya. My mom makes different pickles with mango and i just love them all . She makes avakaya(plain mango pickle) , allam avakaya (ginger garlic pickle) , palli avakaya(peanut mango pickle) , kobbari avakaya(coconut mango pickle) , nuvvula avakaya(sesemam mango pickle) and pesara avakaya (moongdal mango pickle) .I just love all these versions . I will show u all these delicious pickles in coming posts. But when we r in abroad away from home it is little bit difficult to carry all these pickles along with us . So i thought it is better to make our own pickle when all the ingredients are handy . We get raw mangoes all over the year and all other ingredients we normally have at our homes . I never thought that making avakaya is this easy , frds i tell u just give a try and u will only understand how easy it is and it gives self satisfaction .

Ingredients Required:-

Raw mango :1
salt:3tbspns
chilly powder:4 tbspns
Fenugreek powder :1tspn
Mustard powder :4Tbspns
Fenugreek seeds: 3/4tspn
Oil:8Tbspns or 1/2 cup (better to use sesemam oil if doing in large quantity if not u can use any other cooking oil but preheat it and cool it )


Procedure:-

• Try to select a raw green mango , as soon as u get try to do this pickle . Donot refrigerate mango since it gets ripe quickly.
• Wash it and wipe it dry.
• Chop the mango into pieces . Normally when we make avakaya we put the seed intact while chopping .Doing like this will preserve the mango piece from not getting soft and soggy . But it requires a special sharp knife but when we are making in small quantities that lasts for few days it is better not to take risk of cutting mngo with seed intact. So chop it normally. Try to use a dry knife.
• Grind 3 tbspns of mustard seeds in a coffe grinder that u use for spices grinding or in a regular mixer. So after grinding the powder becomes nearly 4tbspns.
• Take a dry bowl and in it take chilly powder , salt , fenugreek powder , mustard powder and fenugreek seeds. Mix them nicely.
• Take mango pieces in a big bowl .
• To this mango pieces add raw sesemam oil and mix nicely. (use a dry spoon and if using some other cooking oil heat it and cool it and then u can add it)
• To this pieces add mixed spices that we took in a bowl. Give a good mix and put a tight lid and store it in a dry place for 48hrs .
• After 2days has completed take that bowl and give a good mix . Now u can observe the pickle gravy is almost doubled . It is just because mango oozes out lot of moisture.
• Transfer the pickle into a air tight bottle . Delicious andhra avakaya is ready to eat .
• Serve it with hot rice and ghee. If u like u can even have it with plain dal.(My favourite Combo)

Preparation :-

• Take 40 tindoras and wash them. Wipe them with paper towel or dry cloth.

• Chop them vertically 6 or 8 pieces. Discard ripe tindoras .

• Heat a dry pan add 1tbspn oil and fry chopped tindoras till 3/4 th done and switchoff stove(fry uncovered). let this come to room temperature.

Pickle Masala :-

• In mean time take a dry bowl add 4tspns chilly powder , 4tspns salt , 1/4tspn turmeric , 1/2tspn fenugreek powder , 1/2 tspn cumin powder , 3 tspns mustard powder (dry fry 2 tspns mustard seeds and grind them into powder) , mix all nicely using a dry spoon . crush 2 garlic pods and mix nicely.

Talimpu / Tadka:-

• Heat a pan add 4tbspns oil , add 3 broken dry red chillies , 1/4 tspn mustard seeds , 1/4tspn cumin seeds , add 2 big garlic pods chopped finely , add hing/ asafoetida , add 1 strig of curry leaves and off the stove. Let this come to room temperature.

Mixing :-

• Now in fried tindora add pickle masala and mix nicely.

• Take this tindora mix into a plastic bottle .

• Add talimpu /tadka into the bottle and squeeze juice of 1 lemon . Mix nicely.

• Store in freeze and this will be good for 15 days. Always use a dry spoon .This goes good with hot rice & ghee , curd rice.

This is an instant pickle . Easy to make and it stays for a week .

Preparation :-

• Take 1 raw mango . Peelout its skin.

• Grate that mango using a big hole grater.

• Dry fry 1/2tspn fenugreek seeds , 1/2 tspn mustard seeds , 1/2 tspn cumin seeds or if u have powder u can add . grind all fried ingredients to a fine powder.

• Take a small bowl add 1 tspn chilly powder , 1 tspn salt , 1/4 tspn turmeric and add grinded powder .

• Heat a pan add 4 tbspns oil , when it is hot add 4 dry red chillies , 1/4 tspn each mustard and cumin seeds , 2 crushed garlic pods , sprinkle nearly 1/4 tspn asafoetida /hing , add 4-5 curry leaves .

• Now add all spices that we took in a bowl . Mix nicely.

• Within a minute add grated mango . Fry for 5 mins and switchoff stove .

• Store this in a airtight container and put it in refrigerator . This will be good for a week .