Monday, April 18, 2016

Jeedi Avakaya Pachadi Recipe / Tender Mango Pickle Recipe / Avakaya Pachadi Recipe / Mango pickle Recipe


Jeedi Avakaya Pachadi is a Famous and Traditional Andhra Recipe . We make this pickle after ugadi festival and early stages of Summer season and the taste will be amazing. There are many variations of Avakaya pickle like Avakaya, Jeedi Avakaya, Bellam Avakaya, Menthi Avakaya, Nuvvula Avakaya, Turumu Avakaya and so on... The meaning of Avakaya is (Ava in telugu) means Mustard seeds powder and (kaya in telugu) means Raw mango fruit (The King of all fruits). A complete home made traditional andhra meal is with a good combination with hot steamed white rice, mudda pappu (Cooked and mashed toor dal), dollop of ghee, Charu(Rasam), Jeedi avakai or Avakaya and along with thick curd.

We can store this pickle by refrigerating in a clean and dry airtight glass container or in a ceramic jar for about 6 month. When you are living in cold weather places, you can store it for more than a year.

I remember my childhood days, On every summer, pickling process is done by gathering all the family members and used to prepare the pickles in a large quantity and after pickling process is done my mom used to mix the pickle with hot steamed white rice or with the leftover rice along with dollop of ghee or butter in a big bowl. Each and every one in the family used to have one complete fistful of the rice ball that tastes amazing and mouthwatering...:)

The Most important component in this pickle is to choose Tender and Sour mangoes (not required for fully matured mangoes). These mangoes are hand plucked at my mom's farm. The mangoes which are fallen on ground will have internal damage, so do prefer hand plucked mangoes.

The other important component in this pickle is to sundry mustard seeds, fenugreek seeds, Red chilies for about an hour or even dry roast the mustard seeds, fenugreek seeds, red chilies on a low flame for few minutes and grind it into fine powder. Colour of the pickle depends on the type of red chili, we use. so i prefer to use kashmiri red chili powder or bandar red chili powder. To get real flavor of Avakaya and the aroma of the Mango pickle (Jeedi Avakaya Pickle) depends on the type of oil we use. So i prefer to use Gingelly(Sesame) oil (Nuvvula Nune/Pappu Nune in telugu) which will be golden in colour and second best is groundnut oil.

Coming to garlic, we have to coarsely crush the garlic or even chop or slice the garlic. when you are in a hurry to use the pickle within 24 hours better to use crushed garlic.When we chop or slice the garlic, it should marinate for atleast 3 to 4 days.

Generally in Andhra for Marriage functions or any special occasions, we prefer to make Jeedi Avakaya pickle and within 24 hours this can be used and the taste will be amazing..:)

Today i am going to share you my mom's recipe in small quantity, you can make it into large quantity by multiplying the ingredients list. Now let's start pickling process by watching the video and by following the listed ingredients and procedure.


Author: Nagaharisha
Recipe Type: Main or Pickles
Cuisine: Indian (Andhra Pradesh)
Serves or Yields: 3 to 4 Cups
Preparation & cooking time: 1 1/2 hour

Ingredients:
  • Mangoes - 4 (Tender and sour) - 1kg (Mango pieces - 500 grams)
  • Fenugreek seeds - 1 Tbsp
  • Mustard Seeds - 2 Tbsps
  • Red Chili Powder - 60 grams or Adjust to your taste
  • Turmeric Powder - 1/2 Tsp
  • Salt - 3 Tbsp or Adjust to your taste
  • Garlic Cloves - 15 to 20
  • Gingelly (Sesame) Oil (Nuvvula Nune/Pappu Nune) - 200 Grams
Procedure to make Jeedi Avakaya:
  • Clean and Soak tender and sour mangoes in water for about an hour and wipe it with a clean cloth completely make sure there is no wet and rest for about 5 to 10 minutes. (While selecting the mangoes mainly choose hand plucked mangoes. the mangoes which are fallen on ground will have internal damage).
  • Cut the stalk (Muchhelu in telugu) of the mango as shown in the video when you observe some sticky liquid will be coming out from the mangoes, so wipe it with a clean cloth and do the remaining in the same procedure.
  • Now carefully cut the mangoes by using knife as shown in the video. Remove seed (Jeedi in telugu). for tender mangoes, seed(jeedi in telugu) can be removed easily and endocarp (pit) or (tenka in telugu) will be thin not too thick, so we can easily cut the mango by using knife and cut the mangoes in equal sizes including endocarp (pit). Sundry these mango pieces on a clean cloth or on a plastic sheet for about an hour or two before beginning the pickling process. [For fully matured mangoes we have to use Mango cutting knife or butcher's knife and remove the seed, scrap the endocarp with spoon or knife in which a thin layer is included and cut the mangoes in equal sizes including endocarp (pit)].
  • Sun dry mustard seeds and fenugreek seeds for about an hour or even dry roast on a low flame for few minutes and allow them to cool down completely. Grind it into fine powder and set aside.
  • Now gently crush garlic as shown in the video or even chop or slice the garlic. when you are in a hurry to use the pickle within 24 hours better to use crushed garlic.When we chop or slice the garlic, it should marinate for at least one 3 to 4 days.
  • Now into a large mixing bowl, add turmeric powder, enough amount of salt, red chili powder, Mustard seeds powder, fenugreek seeds powder, freshly crushed garlic and mix it well completely.
  • The Colour of the pickle depends on the type of red chili we use. so i prefer to use kashmiri red chili powder or bandar red chili powder.
  • Now take the sun dried mango pieces and drop into gingelly oil, mix it once completely with the spatula and take the mango pieces from oil, drop into spice mixture as shown in the video. Do the remaining in the same procedure and by doing in this way the spice will stick to each and every mango piece. To get real flavor of Avakaya and the aroma of the Mango pickle (Jeedi Avakaya Pickle) depends on the type of oil we use. So i prefer to use only Gingelly(Sesame) oil (Nuvvula Nune/Pappu Nune in telugu) which will be golden in colour and second best is groundnut oil.
  • Now cover it with a lid (do not use air tight lid) and marinate it for 24 hours. After 24 hours mix it once completely and check the salt and red chili consistency, if required adjust to your taste.
  • Store Jedi Avakaya or Mango pickle by refrigerating in a clean and dry airtight glass container or Ceramic jars for upto 6 months and do not store in plastic jars it changes the taste of the pickle and is not good for health. When you are living in cold weather places you can store it for more than a year.
  • Serve this pickle with hot steamed white rice, muddapappu(cooked and mashed toor dal), ghee and this is the best combination.
Note:

  • Here i am showing you in small quantity, if you are preparing in large quantity, multiple ingredients list.
Thank you for watching this video and if you find this post is useful for you. Please comment or thumbs up or share it to your friends and do subscribe to my youtube channel Nagaharisha Indian Food Recipes. Its free...:)

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