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Recipes - Mango Pickle


07/19/2017

Pulihora Avakai

Ingredients:

4 Raw Mangoes

1 Cup Tamarind Juice

1/2 cup Til Oil

Salt to Taste

2  Tbl Red Chilli Powder

1 Tbl Asafoetida

2 Tbl Groundnuts

1/2 Tbl Bengalgram/chana dal

1/2 Tbl Blackgram/urad dal

1/4 Tablespoon Mustard Seeds

1/4 Tablespoon Cumin Seeds

2 or 3 Green Chilli

3" Ginger

5 to 7 Curry Leaves

Method

Chop green chilli and ginger.

Cut mangoes into small pieces, do not peel the skin.

Heat oil in a kadai, add groundnuts.

Fry them till they turn brown, add the two dals.

When they turn brown add mustard seeds and cumin seeds.

Allow them to splutter, add chopped ginger and green chillies.

Fry them. Add tamarind juice.

Add salt, asafoetida and curry leaves. Mix it well.

Add red chilli powder. Keep stirring continuously till it leaves oil.

Cook this mixture till the oil separates.

Once the oil separates, add chopped mango pieces. Switch off the flame and coat it with the spices

Cool. Store pulihora avakaya in an airtight container

Avakkai

Ingredients

Raw mangoes 10 medium raw 
 Mustard seeds 1 cup
Red chilli powder ( I use 1/2 kashmiri and 1/2 hot )1 and 1/2 cups
Salt 1 1/2 cups
Turmeric powder 1/4 cups
 Asafoetida/Hing 1/4 tablespoon
 Fenugreek seeds4 tablespoons
Sesame oil (til oil) 2 cups

Method

Select good, firm and sour mangoes. Wash thoroughly and wipe them completely dry with an absorbent kitchen cloth. Cut mangoes into half with the seed and then cut each half into six to eight equal pieces.
Spread pieces on a mat and dry in the sun for at least two days. Clean and dry mustard seeds in sun and pound to a coarse powder.

Thoroughly mix red chilli powder, turmeric powder, salt, asafetida powder, mustard powder, fenugreek seeds and oil. Remove seeds from the sun dried mango pieces and mix them with the pickle mixture.
Wipe chana to make it dry and add to the mixture. Transfer to a ceramic pickle jar, and keep in the sun for three days without stirring.Stir and keep it for another few days.

 Variations include adding whole flakes of garlic, 1 cup of Gur for a more sweetened version. Enjoy!




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