Avakaya Pachadi keeps maturing with time andthemango pieces become from just sour to a potent combination of hot-salty-sour with mustard-methi pungency mixed in
In a bowl, add themustard powder, salt, red chilly powder, mashed garlic and fenugreek powder togetherand mix well - This is the masala needed for Avakaya pickle
Add mustard seeds in the same pan and roast for a minute (just to get the heat. If you are using oil from already opened bottle heat the oil and bring the oil to room temperature and use for this pickle
Pour this to the chopped mango, Add mustard powder, red chilli powder, salt and mix well. From that time when I ask for pickle I ask themwhetherthey have Indian type
Grate mango with coconut scraper using the big tooth ( hole) in themand set aside. Heat oil and add mustard seeds allow them to splutter , add asafoetida and turmeric, turn off the flame
I heard thebrand three mangoes chilli powder is good for pickles. To the cooled down amlas in a bowl, add salt, red chilli powder, turmeric powder, fenugreek powder, mustard powder and tamarind pulp
I came across this recipe from Neemki on a blog called Cooking fromthe queen of hills in my quest to mangopickles because I am currently on a mangopickle binge with my Magai, Avakai, Ava Baddalu, and Menthi Baddalu
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