Most people remember pickles when they hear the word Andhra. Andhra pickles are very popular all over India. In India, often guests come unannounced. Pickles are a nice tangy and spicy addition to the quick-fix ordinary meal that can be made in such situations. They are often stored for over a year. Major reason pickles are made is vegetables/fruits like Mango, fresh tamarind, gooseberries are seasonal but when pickled they can be stored and eaten throughout the year. Lemons are cheap during monsoon season. They are also pickled and stored. Mango Avakai is the king of all Andhra pickles. In USA, we don't get Avakai Mango with hard shell, but we get them through out the year. So I pickle just 2 or 3 magoes at a time.
Ingredients:.
2 big Mangoes chopped into small pieces
1/4 cup Chilly powder
1/4 cup Mustard powder
1 tbsp Fenugreek powder
1tbsp Turmeric
1tsp Hing
1/4 cup oil
1 tsp Mustard seeds
1 tsp Methi seeds
5 red Chillies
Method:
1. Chop mangoes in to small pieces, transfer them in to a bowl
2. Add salt, chilly powder, mustard powder, turmeric and fenugreek powder and mix well
3. Heat a tbsp of oil in a pan, add mustard seeds. When they start to splutter, add methi seeds, hing and red chillies
4. Add the seasoning to the bowl and mix well. Transfer to a glass jar
5. Serve with hot rice or curd rice. It goes well with Dosa, Idly, Katte Pongali or Upma too.
No comments:
Post a Comment