Aavakya Pickle and many other recipes of pickles

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 Aavakaya Pickle


Aavakaya is a pickle from Andhra - made of mango pieces and mustarad seeds (aavalau) and red chilli powder and oil and salt. 






To prepare aavakai mango pickle, you will need raw and firm mangoes, salt, turmeric, red chili powder, mustard powder, asafoetida, fenugreek seeds, and oil. Here are the steps to prepare mango pickle:

  1. Wash and dry the mangoes. Cut them into small pieces and remove the seeds.

  2. In a bowl, mix the mango pieces with salt

  3. In a pan, heat oil and add mustard seeds, fenugreek seeds, and asafoetida. Let it splutter.

  4. Add red chili powder and mustard seed powder to the pan and mix well.

  5. Turn off the heat and let the mixture cool down.

  6. Add the mango pieces to the mixture and mix well.

  7. Transfer the mixture to a clean and dry glass jar.

  8. Keep the jar in sunlight for 2-3 days, stirring once a day.

Maagaya

To prepare this pickle, you will need raw and firm mangoes, salt, turmeric, red chili powder, mustard powder, asafoetida, fenugreek seeds, and oil. Here are the steps to prepare mango pickle:

  1. Wash and dry the mangoes. Peel and cut them into small diced pieces and remove the seeds.

  2. In a bowl, mix the mango pieces with salt and turmeric powder. Keep it aside for 3 days.

  3. After 3 days, drain the water from the mango pieces.

  4. In a pan, heat oil and add mustard seeds, fenugreek seeds, and asafoetida. Let it splutter.

  5. Add red chili powder and mustard seed powder to the pan and mix well.

  6. Turn off the heat and let the mixture cool down.

  7. Add the mango pieces to the mixture and mix well.

  8. Transfer the mixture to a clean and dry glass jar.

  9. Keep the jar in sunlight for 2-3 days, stirring once a day.


Thokkudu pachhadi

To prepare this pickle, you will need small , raw and firm mangoes, salt, turmeric, red chili powder, mustard powder, asafoetida, fenugreek seeds, and oil. Here are the steps to prepare mango pickle:

  1. Wash and dry the mangoes. Peel and cut them into small long pieces and remove the seeds.

  2. In a bowl, mix the mango pieces with salt and turmeric powder. Keep it aside for 3 days.

  3. After 3 days, drain the water from the mango pieces.

  4. In a pan or rolu , smash them a bit.

  5. In a pan, heat oil and add mustard seeds, fenugreek seeds, and asafoetida. Let it splutter.

  6. Add red chili powder and mustard seed powder to the pan and mix well.

  7. Turn off the heat and let the mixture cool down.

  8. Add the mango pieces to the mixture and mix well.

  9. Transfer the mixture to a clean and dry glass jar.

  10. Keep the jar in sunlight for 2-3 days, stirring once a day.


Bellam Aavakaya

Same procedure as aavakaya but add jaggery powder.

Uppugaya Sogi

Same procedure as aavakaya but add lots of mustard powder.






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