Re: Andhra Pickles Dear Sahitya, I am following yr recipes for andhra pickles and powders. A very useful and informative thread. A small doubt....in ginger pickle, do we have to saute or fry the ginger paste in oil or is it to be raw and mixed in hot oil,,,please clarify. Thanking you, Geetraj
Thank you Saahithya for ur wonderful recipes. Iam going to try ur Avakkai recipe first & then Gongura. Iam not that good a cook but like to try. Iam a total foodie.
Re: Andhra Pickles & Powders Recipes Dear Saahithya, Thankyou for your excellent tomato recipe. I had some green tomatoes which were not ripening on the plants and I decided to try your recipe. It turned out really delicious. I generally don't eat much pickles but your recipe has got me hooked on to it and my husband also loves it. I discovered this site because of your recipe and it seems to be a great site. Not sure what more treasures I am going to find here. I look forward to trying your ginger pickles and chillie pickles.
Thanks to IL and Saahithya....I had some raw mangoes left over after last weeks festival Ugaadi..so made Aavakaaya pickle yesterday...today we had tasted it as it had been marinated for 24 hrs I just love this instant aavakaaya taste as its not marinated for long time like our yearly pickles..it has that fresh taste and smell of the chilly powder & the mustard powder..:cheers attached are the pics...enjoyyy!!
:goodidea: 1 small& firm dosakaya (approx 1/4 kg) 150 gms green chillies 150gms brinjal 2 tomatoes medium 2 tsp peanut powder(fried&powdered) 10pods garlic 1tsp jeera 1 small bunch curry leaves 1 smal lbunch finely chopped coriander 3 tbs oil salt to taste 1 big lemon size tamarid for seasonig 1tbs oil 1/2 tsp urad dal +1/2 tsp chena dal+1/2 tsp aavalu+1/2 tsp jeera, 10 curry leaves, 2 dry red chilli how to prepare: peel dosakaya&cut into smallpieces (finely chopped) keep aside heat kadai and fry green chilli,brinjal (cut into big pieces) together place lid if u wish grind tamarind,salt,garlic pods,peanut powder add fried chilli,brinjal, finally add jeera,curry leaves now take abowl and mix grinded pulp,finely chopped cucumber,coriander decorate with seasonin don't grined into finely add grated carrot 2 tsps
dosa kaya pachadi (fresh) :goodidea: 1 small& firm dosakaya (approx 1/4 kg) 150 gms green chillies 150gms brinjal 2 tomatoes medium 2 tsp peanut powder(fried&powdered) 10pods garlic 1tsp jeera 1 small bunch curry leaves 1 smal lbunch finely chopped coriander 3 tbs oil salt to taste 1 big lemon size tamarid for seasonig 1tbs oil 1/2 tsp urad dal +1/2 tsp chena dal+1/2 tsp aavalu+1/2 tsp jeera, 10 curry leaves, 2 dry red chilli how to prepare: peel dosakaya&cut into smallpieces (finely chopped) keep aside heat kadai and fry green chilli,brinjal (cut into big pieces) together place lid if u wish grind tamarind,salt,garlic pods,peanut powder add fried chilli,brinjal, finally add jeera,curry leaves now take abowl and mix grinded pulp,finely chopped cucumber,coriander decorate with seasonin don't grined into finely add grated carrot 2 tsps
Dosakai chutney: No. 1 Medium size dosakai - peel in olden days dosakais were thin and people used to pound it direct in the rolu. if u want the traditional way u can do this, else, cut it into small uniform pieces keep aside. some people remove seeds but the seeds and gujju have medicinal and nutritive values. green chillies - 4-5 } tamarind - small lemon size } grind all these to paste and mix with the dosakai pieces turmeric - 1/4 tsp } (all raw) salt - as per taste } few curry leaves } a bunch of corander leaves } heat oil for seasoning, add bengal gram, black gram, rai, jeera, methi, hing, 1 dry red chilly and few curry leaves and add to the chutney. mix well tastes good with utta pappu (kandi pappu) and pure ghee. tastes even good after 1/2 a day with nice flavour. No. 2: cut one medium size dosakai into small uniform pieces and keep aside heat oil in a kadai for seasoning. add bengal gram, black gram, rai, jeera, methi, hing, 5-6 dry red chilly and few curry leaves. fry and remove place the above seasoning in a mixie jar, add 1/4 tsp haldi, salt (to taste) and small lemon size tamarind. grind to paste add this to the dosakai pieces and keep aside for 1/2 an hour before eating No.3: instead of cutting dosakai into pieces u can apply oil on its skin surface (do not peel) and heat (kalchatam) it on a flame on gas but it tastes good if it is put in a kummu (in between firewood) until it softens (nowadays hybrid dosakais are thick and take long time to get cooked but the taste is worth the labour) follow rest of the proceedure as in No.1. No. 4: after peeling dosakai place it in a different container in ur pressure cooker while cooking rice & dal. after removing and cooling mash it and grind it alongwith the seasoning as mentioned in No. 2 . this will be ideal for dosa, idli and other snacks too (innovate with bread too) Note: Chillies can be used according to taste (less or more) jaggery is optional dosakai when combined with chintakaya pachchadi also tastes good
Thanks for the Tomato pickle recipe. How much ever I search in net, I was getting the Tomato chutney only. I was not getting this sun dried tomato pickle. Thanks for sharing.
Re: Andhra Pickles My maagaaya pieces are still hard after 20 days.I have added all powders, oil evryhting.What can i do?