Monday, May 16, 2016

Turumu Avakaya pachadi Recipe / Grated Mango Pickle Recipe


Turumu Avakaya Pachadi or Grated Mango Pickle is a Famous and Traditional Andhra Recipe. There are many variations of Avakaya pachadi or Mango pickle like Avakaya, Jeedi Avakaya, Bellam Avakaya, Turumu Avakaya, Menthi Avakaya, Nuvvula Avakaya and so on... today i am going to share you one of the variation in mango pickles and is made by using fully matured and sour mangoes. Taste will be amazing...:)

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, muddapappu (Cooked and mashed toor dal), dollop of ghee, Charu(Rasam), Turumu Avakaya pachadi or any variation of Avakaya pickle 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 large quantity. 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 fully matured and Sour 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 (Turmu Avakaya Pachadi) 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.

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 
  • Fenugreek seeds - 2 Tbsps
  • Mustard Seeds - 3 Tbsps
  • Red Chili Powder - 100 grams (1 ¼ Cup) or Adjust according to your taste
  • Turmeric Powder - 1/2 Tsp
  • Salt - 3 to 4 Tbsp or Adjust to your taste
  • Gingelly (Sesame) Oil (Nuvvula Nune/Pappu Nune) - 250 Grams
Seasoning:
  • Garlic Cloves - 25 to 30
  • Red chilies - 5
  • Mustard seeds - 1 tsp
  • Curry leaves - fistful (Clean and dry)
  • Oil 
Procedure to make Turumu Avakaya Pachadi:
  • Clean and Soak fully matured 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 peel the skin of the mango.  carefully grate the mango by using bigger slots of greater. Discard endocarp or tenka.
  • Sundry this grated mango mixture by spreading it evenly on a clean and dry large plate or else on a plastic sheet for about an hour or two before beginning the pickling process and also 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 mustard seeds and fenugreek seeds into fine powder and set aside.
  • Now into a large mixing bowl, add turmeric powder, enough amount of salt, red chili powder, Mustard seeds powder, fenugreek seeds powder 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 grated mango mixture and to this add 3/4th quantity of sesame oil and mix it once completely with the spatula and drop in the spice mixture. By doing in this way the spice mixture will nicely stick to grated mango. To get real flavor of avakaya and the aroma of mango pickle depends on the type of oil we use. So i prefer to use only sesame oil and this also called as (Nuvvula Nune/Pappu Nune in telugu), which is in golden colour. And second best is groundnut oil. Mix it completely.
  • For seasoning, 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.
  • Heat a heavy bottom pan on a medium flame, add oil and once the oil is enough hot add mustard seeds, when it splutters add broken red chilies, curry leaves and crushed garlic and fry for few seconds on a medium flame. Turn off the flame allow the mixture to cool down completely and then add into pickle mixture. 
  • Now mix it once completely make sure your hands are clean and dry before mixing. cover it with a lid (do not use air tight lid) and marinate it for 48 hours. check the salt and red chili consistency after 48 hours, if required, adjust to your taste.
  • Tasty Turumu Avakaya pachadi or Grated Mango pickle is ready now. Store it by refrigerating in a clean and dry airtight glass container or in a 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 for more such yummy, healthy and tasty recipes, do subscribe to my youtube channel Nagaharisha Indian Food Recipes,  It's free...:)

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