can some one post how to do andhra style avvakkai pickle tomato pickle, corriander and red chilli pickle gongura pickle
Andhra Pickles & Powders Recipes Wanted to start this thread and add as many methods as possible to make our regional Andhra pickles at home (no matter where ever we are....) home made ones always taste so great and the traditional way of making pickles always gives us satisfaction So try on and enjoy...I tried some of them and some I am yet to try (as of now trying to collate and collect all the methods to make pickles and keeping them with me to use as and when needed..) hope this info helps those in need like me...Computer Typing Tomato Pickle Ingredients: 1 kg tomatoes ( unripe green hard ones) 200 gms tamarind seedless 200 gms Garlic bulbs ( optional) 300 gms crystal salt 300 gms chilly powder 2 tea spoons fenugreek seeds powder( Fry the seeds in a dry pan for 2- 3 minutes and powder) 2 tea spoons turmeric powder 750 gms ground nut oil ( more oil if you want the pickle oily but not more than 1 kg ) Process: Select the tomatoes carefully. They have to be unripe green and hard.Wash them in cold water thoroughly and dry them in the shade. An hour's drying under the fan will do. If still not properly dry, use a clean dry cloth to wipe off the wetness.Cut each tomato into four pieces. Transfer the pieces to a container ( non-metal), add the turmeric powder and salt. Mix well, preferably with your own hand. using a spoon might crush some of the tomato pieces. Please note that hands or spoons have to be thoroughly dried before dipping them into pickle. Place a lid firmly on the container and let it marinate overnight. By morning,juice out of tomatoes would come out. Take the tomato pieces out and spread them thinly on a polythene sheet. Dry the pieces in the Sun for a day. At ~ 35 degrees C and bright sunlight, 4 to 5 hours of drying will do. Remember that the pieces will not be completely dry or whittle down. In the morning, after the tomato pieces are taken out of the container for drying, add the tamarind to the juice in the container and let it soak in for a few hours. Add garlic paste. Add chilly powder and fenugreek seeds powder and mix well till it turns into a thick paste. Grinding in a mixie for a couple of minutes is recommended. In the evening add the dried tomato pieces to the paste and mix well. Seasoning: Pour the cooking oil in the heated pan. After oil is heated put 20 dry chillies,20 garlic bulbs,4 tea spoons of Bengal gram, 4 tea spoons of polished black gram, 2 tea spoons of Mustard seeds, one after the other in quick succession. Flame should be as low as possible. After a minute add a handful of curry leaves. Put off the flame and let the oil cool to room temperature. Pour the seasoning in the container and mix well. Let the pickle remain in the container for at least a day. Two days would be better. Taste the pickle and add salt if necessary. ( Adjustment of salt quantity is necessary, since the saltiness of crystal salt differs to a small extent from one packet to another. Also the soarness of tomatoes differ.) The pickle is ready. Transfer the pickle to glass / plastic / porcelien containers. The pickle goes well with rotis, rice. Shelf life without refrigeration is 10 to 12 months. As long as tomato peices remain green, you can assume the pickle is fresh. Towards the end of the shelf life, slight colour change might happen to the pickle paste. It is normal. For the pickle to remain fresh, do not use wet spoons and do not leave metal spoons in the pickle for long periods. Aavakaaya Aavakaaya is the most famous Hot-dish (also called Pickles in general ) made in Andhra Pradesh. This dish is made of Raw sour mangoes (Kaya) and mustard powder (Ava Pindi). It has a spicy and tangy taste, and goes well with very hot rice and ghee. The specaility of this dish, is that it stays fresh all year. The recipe is as follows (Strictly under dry conditions) Ingredients Raw Mango - 2 large ones Red chilipowder - 1 cup Salt - 1 cup Turmeric - 1/4 spoon Mustard powder - 1 1/4 cup (you may take mustard seeds and grind them into powder in a blender. do it very slowly giving some gap. otherwise oil may come out of it) Oil - 3 cups (you may use gingely oil) Methi seeds - 1/4 cup (or you may use small channa seeds. but Methi is good for health) Garlic Cloves - 4 (optional) Method: Wash mangoes and dry them by wiping with a clean dry cloth. It is important to have them completely dry. Cut mangoes into pieces. See that all the pieces get a portion of hard shell of mango (we call it 'tenka' in telugu) also, while cutting take out the seed ('jeedi') In a large bowl mix red chilli powder, salt, mustard powder, turmeric, garlic cloves and methi seeds together. Now add oil so that it becomes a wet paste. Add the cut pieces to this wet paste and transfer it into a dry jar. Pour some oil on the top and cover it tightly. On the third day mix it all over again with a dry laddle. Enjoy it with rice and oil/ghee. Dosaavakaaya (yellow cucumber pickle) Dosa Avakai (Dosavakaya) - Andhra Yellow Cucumber PickleDosakaya or Nakka Dosakai (Yellow cucumber), a small, round-shaped light green to bright yellow colored vegetable, with a crisp crunchy skin and a mild sweet-tarty taste, is used to prepare traditional Andhra delicacies like dosakaya pappu , dosakaya pachadi and dosa avakai. Dosa Avakai is an old Andhra culinary tradition which is made on the same lines as the famous Andhra Avakai or Mango Pickle. The only difference being dosa avakai takes lesser time in terms of preparation, less laborious and is ready to be consumed within 24 hours of preparing the pickle unlike avakai which takes 6-7 days. The pickled cucumber pieces which are blended with a spice mixture of red chilli pwd,mustard seeds pwd and seasame oil and made to marinate overnight in the spice mixture and salt, absorb the flavors of the spices well, retaining the crunchy texture due to the skin of the cucumber and have a mild tarty, slightly spicy-pungent flavor due to the red chillis and mustard powder. Dosa Avakai is an acquired taste and is best had with hot steamed white rice and ghee or with pappu annam (cooked tur dal mixed with hot rice and ghee ). Preparation:Wash a medium sized dosakaya and dry it completely.Cut the cucumber into two halves and de-seed the cucumber and cut it into small pieces or slightly big ..approx 1″ size…which should yield 2 cups of chopped pieces. Spices required to prepare the pickle: 3 tbsps mustard powder 4 tbsps red chilli powder (use red kashmiri chillis)-you can reduce to 3 tbsps for less spice 1 1/2 tbsp salt-if required more salt can be added at a later stage 4-5 tbsp of nuvvulu nune (til or sesame seed oil) Mix chilli pwd,mustard pwd and salt.Take a wide vessel, add the above spice-mixture and the chopped dosakaya pieces.Mix the cucumber pieces well with the spice-mixture and slowly add the oil and combine with the pieces till well coated. The cucumber pieces should be well coated and wet with the spice mixture and oil but not dripping with oil, using approx 4-5 tbsps of oil. Once the cucumber pieces are well coated and wet, check the taste of the raw cucumber pickle and if salt is insufficient, add a little more salt. If you find that the salt content is more then add a few more cucumber pieces to compensate for the saltiness of the dish. Generally the salt content in pickles is a wee bit more than normal.You can adjust according to your liking. Now put the cucumber pieces in an absolutely clean and dry wide-mouthed ceramic jar, cover with a tight lid and keep at a moisture-free dark area of your kitchen or pantry, overnight. Next day, take a dry clean laddle and mix the cucumber pickle well. Dosa Avakai is ready to be consumed the day after preparing the pickle (approx 24 hours).The spices and oil blend with the cucumbers which absorbs the spice-pungent flavors to form a thick paste like consistency due to the water content in the cucumbers and salt Certain tips to follow while preparing dosa avakai : 1.Ensure that you buy nice firm fresh looking yellow cucumbers. Dont peel the cucumbers as the skin which is edible is responsible for the crunchy texture of the pickled pieces and doesnt allow the inside of the cucumber to become too soft. Discard the seeds.Thoroughly dry the cucumber before chopping it into pieces. 2.Pickles are best prepared by using home-made freshly ground red chilli pwd and mustard pwd.If you can prepare fresh chilli pwd and mustard pwd at home,there is nothing like it.Remove the stalks of the dry Kashmiri red chillis and grind to make a fine pwd and sieve. Similarly grind the mustard seeds (use the smaller variety of black mustard seeds) to a fine rava-like pwd and sieve. These days ready-made red chilli powder and mustard powders to prepare pickles are available in the stores and you can use these store bought powders if you dont have the time , of course ensuring that they are of good quality. 3.The entire pickling process should be moisture free, be it the area where the pickling is being done or the ingredients used. 4.Use wide-mouthed ceramic jars to store the pickle to ensure easy mixing and removing of pickle for usage.Try to sterilize it with salted hot water and wash thoroughly and dry completely before storing the pickle. 5.Never ever use your hands directly while mixing and removing the pickle from the jar.Keep the ladles used for mixing or removing the pickle from the jar absolutely clean and dry.Very important you do that everytime you have to mix or remove the pickle. 6.If you follow the above precautions while preparing and storing dosa avakai, this pickled cucumber can be stored in the refrigerator for a period of 2 - 3 months or even more. If not stored in the refrigerator, dosa avakai is best consumed within 2-3 weeks of preparation.
Re: Andhra Pickles Maagaayaa [FONT=Arial,Helvetica,sans-serif]Pickles are tasty and can be stored fresh for 10-12 months ,if we take care before we start Them.Some of the precautions should be taken before they make. Sour & hard mangoes 10 Salt Turmeric Fenugreek powder 3tbsp(roasted&powdered) Red chillipowder 150gms Groundnut oil Or husked gingely oil Tempering:-Mustard seeds,broken red chillies,asafoetida (1tbsp),blackgram(2tbsp) Oil ½kg Method:-The mangoes should be cleaned with cold water and remove the heads & seed. Peel and cut the mangoes in to big chunks. Mix ½ salt,turmeric to the pieces,so,mangoe pieces Ooze water. Leave it for 2 days,squeeze the pieces on the 3rd day.,separate the juice from the bits. Spread them on a plastic paper and expose them to the sun light,Keep the mango juice along with the sap in the sun light. Roast & powder the fenugreekseeds, ground mustard seeds ,chillipowder to the sap.Stir well. Heat oil and make tempering with given ingredients,when it is done,add directly to the spice mixture. Add the ½ly dried mango chunks and mix well.Cool it and transfer into a ceramic jar,stir every 2nd day. Use when it the mango chunks get tender & they get the masala flavour. Pour extra oil (should be float on the pickle) on top to prevent the fungal infection [/FONT]
Re: Andhra Pickles REDCHILLIES PICKLE Every pickle has their own time (season) to prepare. For pickles gingely oil is the best taste. Ripen red chillies 10ogms Salt Tamarind 25gms Turmeric Oil 2tbsp Fenugreek seeds 2tbsp Method;- Discard the green heads (stalks). Deseed the tamarind and clean it. Crush them coarsely (should be ½ .1/4 th pieces) chillies along with salt,turmeric to Roast the fenugreek seeds,cool them.Add to the chillies. Transfer the chillies into a ceramic jar,and dip the tamarind in the middle,cover with chilli crush. Allow to stay for 2 days. On third day grind coarsely along with tamarind. Add hot oil and mix to it.Cool it and store it in the ceramic jar. To make full recipe:-Take 1-2 tbsp pickle and add one piece of dry coconut and grind it. For sesoning heat 1tbsp oil and add mustardseeds,cumin,asafoetida and broken dry chillies Curry leaves.Add directly into the pickle and enjoy with plain rice! Note:-If you like add fresh 1onion with chopping Or grind with the pickle. Can be added garlic also. GONGURA (THE SOUR LEAF) The pickle it has a special taste & flavour.It is andhra people`s pride pickle This is only for 1 month storage. Gingely oil Gongura leaves 2bunches Salt Oil 5tsp Red chillies 3tsp Turmeric Blackgram Fenugreekseeds Mustard seeds Garlic 12 optional Method:-Remove the leaves from the stem,wash and wipe them on a kitchen towel. Heat tawa and just roast the leaves (not totally),stir all the time for 3-4 minuts. Transfer them to the towel,allow to get cool for some time. Heat oil and add mustardseeds,fenugreek seeds,redchillies,asafoetida,blackgram. After done turnoff the heat. Grind gongura leaf ½ of the tempering,salt turmeric to acoarsely. Remove and add the remaimg tempering and store it. Can be served directly also. Note:-If you use garlic grind them with the pickle Or fry them along with tempering and Add to the pickle.It takes time to get tender(probably 7 days).
Re: Andhra Pickles Saahitya..You are wonderful. I was about to research online for Avakaya and other pickle recipes to try to make. My mom is having hard time to find someone who can get the new summer mango pickles she made this year. Wow..on time! Thanks buddy.
Re: Andhra Pickles Thank you venonimiss and thank you meenarjun... posting few more pickles and powders recipes.. I tried this chutney few days ago and it tasted really yummy.... Sweet chutney Sweet chutney is a must in most of the chaats. It gives sweet, sour taste to the chaat. I don’t like very sour taste, so reduced the amount of tamarind paste. Ingredients: Tamarind pulp 2 tea spns Sugar/Jaggery 2 and 1/2 tbl spns Red chilli powder 2 tea spn Jeera powder 1/2 tea spn Green chilli(slit into two) 1 Salt As per taste Method: Mix all the ingredients with 1/4th cup water. Cook on a low flame mixing occasionally till the mixture becomes thick. Discard the green chilli. Use as and when required. It can be preserved for 4-5 days in refrigerator. Preparation time : 15min Sweet chutney is a must in most of the chaats. It gives sweet, sour taste to the chaat. I don’t like very sour taste, so reduced the amount of tamarind paste. Ingredients: Tamarind pulp 2 tea spns Sugar/Jaggery 2 and 1/2 tbl spns Red chilli powder 2 tea spn Jeera powder 1/2 tea spn Green chilli(slit into two) 1 Salt As per taste Method: Mix all the ingredients with 1/4th cup water. Cook on a low flame mixing occasionally till the mixture becomes thick. Discard the green chilli. Use as and when required. It can be preserved for 4-5 days in refrigerator. Preparation time : 15min --------------------------------------------------------------------------------------------------------- Black Chilly Powder / Nalla Karam (Telugu) It goes well with hot steamed rice, and snacks. Ghee/ butter needs to be added lest tongue should be on fire. Ingredients: 1 kg dry red chillies 1 kg crystal salt 250 gms Tamarind 250 gms coriander seeds ( Dhania) 500 gms garlic 250 gms polished black gram 5 tsp Jeera 2 tsp fenugreek seeds ( Menthulu) 5 tsp turmeric powder Preparation: Dry the dried red chillies for a day ( 5 to 6 hours) in the Sun. Drying in the Sun is essential as it takes out the moisture and grinding to powder becomes easy. Fry the dried chillies in 7 to 10 tsp oil till they turn slightly blackish. While the chillies are being fired, tamarind too can be peeled to small thin pieces and fried lightly along with chillies. Powder the chillies. Fry three handfuls of curry leaves. Powder them. Fry the coriander seeds on a low heat with in a dry pan for a few minutes. Add jeera a minute before you switch off the heat. After they cool, powder them. Fry the polished black gram in a dry pan till the aroma reaches your nose. Powder them. Fry the fenugreek seeds in a dry pan lightly and powder them. Powder the crystal salt. Grind the garlic to paste. Grind the tamarind to powder. Mix all the pastes and powders well adding the turmeric powder. A La, you have on hand mouth-watering powder. Transfer the powder to glass / plastic jar. ----------------------------------------------------------------------------------------------------------- Ginger Pickle This is one of the tastiest pickles. It goes well with rice, roti and with snacks. Ingredients are Ginger, garlic, tamarind, jaggery, salt, chilly powder, Fenugreek seed powder( Menthulu in Telugu) Take 250 gms of ginger, wash well in cold water, peel the outer layer, chop into fine pieces and grind to paste. Take 100 gms of garlic bulbs- grind to paste Take 200 gms of seedless tamarind- Soak in boiling water,( do not cook tamarind by allowing it to be on the stove for long ) let it remain in the water for a few hours till it cools to room temperature and grind to paste Take 250 gms of Jaggery- grind to pulp/ powder. You can also beat it to fine powder. In place of jaggery, sugar ( one cup- about 100 gms) can be used but jagery has a better taste and the pickle shelf life will be long. Take 250 gms of crystal salt and grind to powder ( do not use powder salt as it is usually idionised which will spoil the pickle ) Take 3 tea spoons of fenugreek seeds- fry them for a couple of minutes in a dry pan till they turn dark brownish. Powder the seeds. Take 250 gms of Red chilly powder. If the chilly powder is not very hot, add another 50 gms Mix all pastes in a container and grind once for a minute to get mixed well. Seasoning: Take 100 gms gingelly / groundnut oil, heat it in a pan, and toss in 5 to 8 dry red chillies, 5 to 8 garlic bulbs, 2 tea spoons polished black gram, 1 tea spoon mustard seeds. Toss in a few curry leaves a second before the heat is turned off. After the oil cools, mix well with the pickle. Transfer the pickle to a plastic or glass bottle. ------------------------------------------------------------------------------------------------------------ Kandi Podi Ingredients: 1 small cup kandi pappu/red gram/tur dal 1 small cup senaga pappu/bengal gram/channa dal 1 1/4 tsps cumin seeds 7-8 dried red chillis (adjust) 15 curry leaves (optional) 1/2 tsp asafoetida salt to taste 1 tsp oil 1 Heat a heavy bottomed vessel and add both the dals and slowly, dry roast on low to medium heat stirring constantly till they turn red. Don’t burn them. Remove from pan and keep aside. 2 In the same vessel, add the cumin seeds and toss them on medium heat for 2-3 mts. Remove from pan and keep aside. 3 Next drizzle some oil in the vessel, add the dry red chillis and curry leaves and stir fry for 3-4 mts. Remove and cool. 4 Once cool, grind all the ingredients to a slightly coarse or a rough texture. Add salt to taste and asafoetida and combine. Store in an air-tight container. 6 Serve hot with white steamed rice and a dollop of ghee. ------------------------------------------------------------------------------------------------------------ Majjiga (buttermilk) mirapakaaya, a traditional Andhra recipe and as the name suggests, is green chillis soaked in sour buttermilk and sun-dried.Once the chillis are completely dried ,their color changes to a nice beige color and they develop a withered look.We usually make them in bulk during the summer season and sun dry them over our terraces where the heat of the sun is the maximum and preserved in air tight containers.They are also called voorumirapakaayalu (telugu) and mor molagai (tamil) and when deep-fried,attain a lovely brown shade,a nice crispy texture and a subtle combination of a sour-salty-spicy flavors and are eaten as an accompaniment to pappu annam (dal and rice),rice and curry and especially with curd rice.Majjiga Mirapakaaya is a simple recipe but is a lenghty process and requires some patience as the preparation process is spread over a week.All you need are fresh green chillis,thick buttermilk(majjiga),salt and a bright hot sun..Usually I use the green chillis which have less spice (the ones shown in the picture below).Wash and pat dry the green chillis and make vertical slits half way along the green chilli on two sides.The slits have to be made such that the green chilli is intact and doesnt open up.Generally the seeds of this particular variety arent too many so I dont really remove the seeds, as when you make the slits a few seeds do pop out on their own.You can remove a few seeds but ensure you dont break the green chilli.Now soak them in enough quantity of thick buttermilk (one kilo of green chillis will require 2 tbsps of salt) with salt added to it till they are well immersed for 3 days (and nights).Cover and shake them twice a day. Take out the green chillis from the butter milk on the fourth day morning and sun dry it all day by spreading them over 4-5 sheets of newspapers or thick plastic sheet and put them back in the same majjiga again later in the evening at sunset(I usually do this between 6-7 pm). Remember to remove them in the evening and put them back in the buttermilk and let them sit in it all night before you again remove them the next morning to be sun-dried.Continue this process for atleast 3 days.Then throw away the left over sour buttermilk and continue to sun dry the chillis till completely dry (which is usually 3-4 days). Store them in an air tight container and deep fry them in hot oil till crisp and golden brown (like you fry papad and vadiyaalu) as and when required.These dried chillis arent as spicy as they may appear and it also depends on the spice of the green chilli used in preparing the majjiga mirapakaayalu.If you are one of those who really likes a very spicy chilli then choose the spicer varieties of green chilli when preparing the majjiga mirapakaayalu.(The soaking of the chillis in majjiga will reduce the pungency of the green chilli whatever its spice level) ----------------------------------------------------------------------------------------------------------- Endu Kobbari Podi – Dry Coconut-Spices Powder Recipe Ingredients: 1 tsp oil/ghee for roasting the dals and coconut 1/2 cup black gram dal (minappapu) 1/2 cup bengal gram dal (senaga pappu) 8-10 dried red chillies, tear into two and de-seed (adjust to suit your spice level) half a coconut, dried, grated or finely sliced 8-10 garlic cloves salt to taste 1 Grate the dried coconut or slice it into thin pieces as shown in the picture. 2 Heat a tsp of oil in a heavy bottomed vessel and roast the dals and dry red chillis in a pan on low heat till light brown and the dals release their flavor. Remove and cool. 3 In the same vessel add the grated or sliced coconut pieces and roast on low heat for 3-4 minutes. Dont add any more oil to roast the coconut pieces. 4 Once the dals, red chillis and coconut pieces are cool, place them along with garlic cloves and salt in a blender and grind to make a powder of a crumbly consistency. 5 Store in an air tight container. 6 Serve with South Indian tiffins like dosas and idlis with a generous helping of ghee or oil. Note: Its not necessary that the dried coconut needs to be roasted, it can be ground directly along with dals without being roasted also. If you want the nutty flavor of dals to overpower the coconut taste, reduce the quantity of dried coconut and slightly increase the quantity of dals and vice-versa. Adjust the ingredients according to your taste. There are many variations to the kobbari podi. One of the variations is, add some tamarind to the above ingredients, about the size of a gooseberry to get that tangy flavor. Add the tamarind at the time of grinding the ingredients. Always grind the ingredients only after they are completely cool, otherwise they will a form a lump like appearence and will not form the desired powder consistency if ground when still hot. Always store in dry air tight bottles and always keep a seperate dry spoon for each podi and store in a moisture-free area. Podis are best consumed within 3-4 weeks of preparation, as they dont retain the freshness after a month or so. ------------------------------------------------------------------------------------------------------------ Karivepaaku Podi Ingredients: 2 cups curry leaves, picked, washed and dried 4 tbsps senaga pappu (bengal gram) 2 tbsps minappa pappu (split black gram dal) 1 tbsp cumin seeds 1 1/2 tbsps coriander seeds 6-7 dried red chillis 1 small lemon sized tamarind salt to taste 1 1/2 tbsp oil 1 Add a tbsp of oil in a pan and add the Bengal gram and split black gram dal and fry them on medium heat till they turn red. Don’t burn them. Keep tossing them around continuosly. Remove from pan and keep aside. 2 In the same pan add the cumin and coriander seeds and toss them on medium heat till they turn brown..approx 2-3 mts. Remove from pan and keep aside. 3 In the same pan add the dry chillis and toss them about for 2 mts. Remove and keep aside. 4 Now add a tsp of oil and add the curry leaves and toss them about till they are crisp and roasted. Keep tossing them about while roasting the leaves. Turn off heat and cool all the roasted ingredients. 5 Once cool, grind the dals first (grind them coarse), followed by coriander, cumin seeds and red chillis and grind again. 6 Now add tamarind ball and grind. Remove and keep aside. 7 Now add the curry leaves and grind to make a powder (remember all the ingredients should be cool before grinding). Mix it with the coarsely ground spices and salt and store in an air tight container. 8 Serve hot with white steamed rice and ghee. Note: You can increase or decrease the red chillis according to your spice level. For a deeper curry leaf flavor you can increase the quantity of curry leaves by half a cup. You must ensure that the leaves are dried, well roasted and cooled before grinding to make a coarse powder. You can even add a bit of jaggery for that slight hint of sweetness. ------------------------------------------------------------------------------------------------------------ Nuvvullu Podi - Spiced Sesame Seeds Powder Recipe Ingredients: 2 cups white seasame seeds 1/2 cup senaga pappu (bengal gram) 1/2 cup minappa pappu (split black gram dal) 1 tbsp cumin seeds 2 tbsps coriander seeds 6-7 dried red chillis 8-10 crushed garlic pods salt to taste 1 tbsp oil 1 Add a tbsp of oil in a pan and add the Bengal gram and split black gram dal and fry them on medium heat till they turn red. Don’t burn them. Keep tossing them around continuosly. Remove from pan and keep aside to cool. 2 In the same pan add the cumin and coriander seeds and toss them on medium heat till they turn brown..approx 2-3 mts. Remove from pan and keep aside. 3 In the same pan add the dry chillis and toss them for 2 mts. Remove and keep aside to cool. 4 Now add the seasame seeds and toss them till they are crisp and roasted. Keep tossing them till they turn a light brown color (if necessary add a tsp of oil before roasting the sesame seeds). Turn off heat and cool all the roasted ingredients. 5 Once cool, grind the dals first (grind them coarse), followed by coriander, cumin seeds and red chillis and grind again. Remove and keep aside to cool. 6 Now add seasame seeds and garlic pods and grind for three to five seconds only (it should not form like a ball or paste) to make a coarse powder. Mix it with the earlier coarsely ground spices and salt. Store in an air-tight container. 7 Serve hot with white steamed rice and ghee. Note: You can increase or decrease the red chillis according to your spice level. Garlic is optional and can be omitted. Make sure you cool all the ingredients before grinding. ----------------------------------------------------------------------------------------------------------
Re: Andhra Pickles GREENGRAM AVAKAYA (pesara avakaya) Can be stored for 4 months. Sour raw mangoes(hard) 8 (medium size) Salt - 250gms Green gram dal 250gms (split,yellow) Red chili powder 250gms Sesame(husked gingely) oil 1/2kg Method :- Slightly roast green gram and grind to a fine smooth powder. Wash, wipe and cut the mangoes into chunks. Peel& Discard the hard part(seed) and clean with dry cotton towel. Mix all the ingredients together by adding half the quantity of oil and keep in a dry clean container. After three days grind the pickle and mix well by adding more oil as required. ----------------------------------------------------------------------------------------------------------------------------------------------- LIME&GREENCHILLI PICKLE Select thin skin,and juicy lemons. Lemons 12 salt oil 400gm Turmeric 11/2tsp Mustard seeds 3tbsp Ginger tbsp(cut thinly legnth wise) Mehtod:- Blend mustards into smooth powder. Cut 6 limes into 4 parts/8 parts. Squeeze 6 limes without seeds. Slit green chillies(do not remove stalk),peel & cut the ginger. Mix all powders into lime juice. Now add the bits & chillies,ginger,mix well. Heat 2tbsp oil and add 2tsp of asafoetida and add directly to the mixture,stir well and store after cool in a ceramic jar. Add tempering whever you use(take small amounts and season it!)
