Raw mango pickle with Moongdal (Pesara avakaya)
If you ever speak about Andhra's culture, definitely you will hear Aavakaya or Gongura pachadi. Andhra people prefer to have food a little bit spicy, that is why you find huge varieties of pickles in Andhra meals. There are many varieties in pickles, but we can say Aavakaya is the "King of the Pickles". Without Aavakaya Andhra meal will not be completed because of its unbeatable flavour.
I will say any pickle lover should taste this avakaya once in their life. There are many variations in Aavakaya making like Pesara avakaya(moong dal) bellam avakaya(Jaggery), nuvvu avakaya(sesame seeds), Allam avakaya(ginger) and menthi avakaya (fenugreek seeds). Today I am sharing one of the best traditional Andhra culinary food Pesara Avakaya!. My mom is an expert in making this pickle Pesara avakaya! It is very easy and simple to make, we usually make this pickle in small quantities each time we make it so that it has that fresh taste every time.
Ingredients :
Raw mangoes: 3 big sizes,chopped into medium size pieces
Moong dal powder: 250gms(Sun-dried for one day)
Salt: 250gms
Red Chilli Powder: 250 gms
Oil: 500gms
Salt: 250gms
Red Chilli Powder: 250 gms
Oil: 500gms
Mustard seed powder: 1 tablespoon
Method :
1. Firstly, wash the mangoes and wipe them with a fresh dry cloth. Keep aside for a few minutes.
2. Mangoes should be completely dry before they are cut.
3. Cut the mangle into the middle, take the pulp(jeedi) out.
4. Now cut them into medium size pieces and keep them aside.
5. Now make a fine powder of moong dal in a dry mixie jar.
6. Take a wide bowl, add all the ingredients like moong dal powder, salt, red chilli powder, mustard powder, in prescribed quantities and mix them well.
7. Add mango pieces to this mixture and mix them well using your hands.
8. Add oil to these masala coated mango pieces, mix it well.
9. Store in a dry plastic container or glass jar.
10. Keep it aside for 3 days. On the 1st day, it tastes a little bit salty till it gets marinated for 2 days.
11. On the 3rd day you will see oil is floating on the pickle up to 1/2 inch height, then it is perfect. Otherwise, you can add extra oil over the top until it floats over the top.
Notes :
1. Do not use a wet spoon to serve this pickle. Always use a dry spoon to serve.
2. This pickle cannot be stored for more than 3 weeks, better to prepare in fewer quantities.
1. Firstly, wash the mangoes and wipe them with a fresh dry cloth. Keep aside for a few minutes.
2. Mangoes should be completely dry before they are cut.
3. Cut the mangle into the middle, take the pulp(jeedi) out.
4. Now cut them into medium size pieces and keep them aside.
5. Now make a fine powder of moong dal in a dry mixie jar.
6. Take a wide bowl, add all the ingredients like moong dal powder, salt, red chilli powder, mustard powder, in prescribed quantities and mix them well.
7. Add mango pieces to this mixture and mix them well using your hands.
8. Add oil to these masala coated mango pieces, mix it well.
9. Store in a dry plastic container or glass jar.
10. Keep it aside for 3 days. On the 1st day, it tastes a little bit salty till it gets marinated for 2 days.
11. On the 3rd day you will see oil is floating on the pickle up to 1/2 inch height, then it is perfect. Otherwise, you can add extra oil over the top until it floats over the top.
Notes :
1. Do not use a wet spoon to serve this pickle. Always use a dry spoon to serve.
2. This pickle cannot be stored for more than 3 weeks, better to prepare in fewer quantities.
Hello friend,
ReplyDeleteThank you soooo much for the beautiful lovely card.
This pickle recipe is new to me, but i really want to give a try as sounds very tempting and lip smacking.
One query
ReplyDeleteWhether moong dal is soaked first or just dry roasting and then convert it to a powdered form!
No need to soak !! just make it dry under sun heat for one day !!!
ReplyDelete