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INGREDIENTS
3 Mangoes (medium size)
2 1/2 cups pesarapappu/moongdal
1/2 cup chilly powder/karam (if you want little spicy add more)
1/2 cup mustard seeds/aavalu
1/2 cup salt
2 1/2 cups gingely(sesame) oil/nuvvula nune
PREPARATION
Clean mangoes and wipe with cloth.
Cut the mango into half and remove the seed from inside. Now, cut the mango into small(desired) size pieces as shown in the picture.
Make powder of moong dal and mustard seeds separately.
Mix moong dal powder, mustard powder,chilly powder and salt.
Add oil into the mixture .
Take small amount of mango pieces and little amount of mixture and mix well.
Take this into a glass bottle and do the same with all the pieces.
Now close with tight lid.
Mix well again on 3rd day.
Your avakaya will be ready to eat after five days.
,pickle,manju,mango
This is our family favorite dish. This will go with rice, breakfast and snacks.
This recipe I learnt from my mother-in-law.
Krishna's lifeblood, an A grade urakaya :-P My favourite!!! I'll upload your mukkalapacchadi pinni!
ReplyDeleteThis is my fav pickle :)
ReplyDeleteall the pics look colorful..
ReplyDeleteKalyani vadina, this is my favourite too! I didnt even know that there are various styles of avakaya until I saw pinni's peasaravakaya this december, then I fell in love with it and gobbled up even more than Krishna...
ReplyDeletePinni, I believe there are things like bellam avakaya, menthikaaya, too? what are they? are they yummy too?
I never knew about pesara aavakaaya too...I came to know about this pickle when I've been to detroit in july :) I fell in love with this the very first time itself.... Not only this there were many other curries which I never tasted or heard about before meeting athayagaaru :)..
ReplyDelete