మామిడికాయ పచ్చడి/ Mamidikaaya Pachadi/ Mango Chutney

INGREDIENTS:
Mamidi kaya/Raw mango----1 Small
Green chillies---------------4
Red chillies-----------------4 to 6 (as per sourness of mango)
Salt to taste
Fenugreek /menthulu---------1/4 tsp
Avalu/mustard seeds---------1/2 tsp
Oil/Nune----------------1/2 tbs
Turmeric/pasupu---------1/4 tsp
Heeng/inguva/asafoetida----1/2 tsp

METHOD:
1.Heat oil in a small pan and add mustard seeds, when they splutter add
fenugreek,red chillies,and heeng. Let it cool.
2.Clean and cut mango into small pieces.
3 Grind green chilies, red chillies, seasoning and salt together.
4.Make paste add mango pieces, turmeric and grind.(do not make a smooth paste)


It tastes great with Rice.

మామిడి కాయ పులిహోర/Mamidi kaya pulihora/Raw mango rice

Serve 2 persons

Ingredients:

Raw mango------1 or 11/2 as per the sourness of mango

Rice -- 1 cup (Rice cooker measure)

Salt to taste

Turmeric------1tsp

Curry leaves-----few

Asafoetida------1tsp

Aavalu/mustard seeds----1tbs

Green chillies-----------5 to 6

Seasoning:

Oil------------2 tbs

Senaga pappu/bengal gram dal--1 tbs

Minapappu/ black gram dal------1/2 tbs

Aavalu/ mustard seeds----------1 tsp

Peanuts/ Ground nuts/verusenaga pappu------2 tbs

Method:

1. Cook rice and add turmeric and spread it in a bowl. Let it cool.
2. Grind chilly and 1tbs of mustard seeds to a paste.
3. Heat oil in a pan and add Mustard seeds, when it splutters add dals and nuts and fry them. Let it cool.
4. Grind mango and make a paste.
5. Mix mango paste to the rice and then add mustard chilly paste.
6 .Finally add seasoning and mix well and eat.

Variations: You can grate mango instead of grinding.

ఆవకాయ: Aavakaya- Green mango in mustard-chilli marinade

INGREDIENTS

3 Mangoes (medium size)
3 cups Aavalu/mustard seeds
1 cup chilly powder/karam (if you want little spicy add more)
1/2 tbs fenugreek/menthulu
1 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 mustard seeds.
Mix 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.


This is our family favorite dish. This will go with rice, breakfast and snacks.
This recipe I learnt from my mother-in-law.

మామిడి వరుగుల పప్పు: Mamidi varugula pappu: Pigeon peas with dried green mango

INGREDIENTS:

1.Dried Mango Pieces................1/2 cup

2.Tuvar Dal..................................1 cup.

3.Chilly Powder............................2 t sp.

4.Turmeric.....................................1/2 t sp.

5.Salt................................................1/2 tsp.

6.Green Chilly.................................4

7.Red Chilly......................................2

8.Mustard Seeds..............................1 t sp.

9.Cumin Seeds...................................

10.Asafoetida...................................

11.Oil..................................................2 tbl sp.

12.Cilantro, curry leaves.................as needed.

METHOD:

1.To dry mango pieces, you must prepare them, when raw mangoes are available and so that you can store them. when you want to eat maamidi kaya pappu you should be able to make and eat it. to prepare these, in the mango season, take raw mango which is sour, cut in to pieces. you can store them as it is like this. but these pieces may not stay for year, fungus may form. To prepare these pieces is, add salt,turmeric to them and keep it for over night keeping covered.

next day, you can see, it oozes out some water. now squeeze out this water and dry the pieces in the sun, after 2 or 3 days drying as they will be ready to store for more than a year. with these you prepare pappu now.

2. Soak the mango pieces in water for 2 hours. they should become soft.

3. Cook Tuvar dal either in cooker or out side directly. dal should be cooked nicely,but not become paste type of cooking.

4. Now cook mango pieces in little water. put turmeric. when they are soft add it to dal.

5. Cook together some time, adding chilly powder. salt should be added as needed. because we already have salt in the dried mango pieces.

6. Cut green chilly add to dal.

7. For seasoning, heat oil in a pan put red chilly pieces, mustard, cumin seeds, and asafoetida.

when they splitter add to the dal.

8. Mix it nicely. the dried mango dal is ready to eat hot with hot rice adding ghee in it.

9. It serves 3 people.

మామిడి తురుము పచ్చడి: Mamidi turumu pacchadi- Grated green mango pickle

Preparation time- 1 hour

Ingredients:

1 Medium sized Green mango/ Mamidi kaya
2 Tsps mustard seeds/ Aavalu
1.5 Tsps Fenugreek seeds/ Menthulu
1.5 Tbsp Red Chilly powder/ Kaaram
1.5 Tbsp salt


Tempering:

2 Tbsp Oil
1 Tsp Mustard seeds/ Avalu
2 Red chillys/ Endumirapakayalu
1tsp Asafoetida/ Heeng/ Inguva


Method:

1. Wash and peel mango.
2. Grate mango with coconut scraper and set aside.
3. Dry roast fenugreek seeds, let cool and grind into powder. Set aside.
4. Grind mustard seeds into powder. Set aside.
5. In a mixing bowl, add the powders from step 3 & 4 , salt, red chilly powder and grated mango. Mix well and set aside.

6. Heat oil and add dry red chillies, mustard seeds and asafoetida. Let this tempering cool.
7. Pour the cooled tempering over the grated mango-spice marinade from step 5.

8. Bottle into a clean dry glass jar and refrigerate.

This item goes with well rice. It is also a popular accompaniment with tiffins such as Upma, Idli, Dosa, etc.

ముక్కల పచ్చడి- Mukkala pacchadi: Green mango-mustard-chilli marinade

Serves: Fills a 1 litre bottle. Preparation time: 1 hour including preparation of ingredients. Marination takes three days. 


Ingredients:

2 large Green Mangoes (5 '' in length) 
1 heaped Tbsp Salt 
3 heaped Tbsp Mustard seed powder (Avapindi)
1.5 heaped Tbsp Red Chilli powder
1/2 level Tsp Turmeric 

Tempering:

1/3 cup Sesame oil (Til ka teyl, Nuvvula nuné)

4 Dry red chillies- broken into tiny pieces

1 Tsp Mustard seed

1 level Tsp Fenugreek powder 

Method:
1. Wash  green mangoes and pat dry. Dice into 3/4'' cubes. Discard the seed. 
2. Take a large mixing bowl. Add the diced mangoes. Add the Salt, Avapindi, Turmeric and Red chilli powder. Mix well. Set aside. The salt draws juices out of the mango and the mango marinates in the resulting Avapindi-Turmeric-Salt-Red chilli sauce. 
3. Heat the Sesame oil in a Tempering ladle or wok. Add the Dry red chilly pieces and roast until they brown & give off an aroma. Add the mustard seeds, they will splutter. Switch off the heat and add the Fenugreek powder. Let this tempering cool.
4. Pour the cooled tempering over the mangoes in the mixing bowl and mix well. 
5. Bottle into a clean dry glass jar. Let it stand still for three days. Mix well on the third day. 
6. Refrigerate. 


Goes well with hot rice. 

Precautions/Suggestions:
1. The ingredient meausures mentioned in this recipe are standard cooking measures. Hence, 1 heaped Tbsp of cooking measure may be upto 2.5 Tbsp of an ordinary cutlery tablespoon.
2. Avapindi sometimes turns bitter if left standing. Hence, powder mustard seeds just before you want to make this pacchadi.
3. Make sure that the tempering cools properly before adding it to the mangoes. Hot/warm oil can make the Avapindi turn bitter. 
4. Small Indian green mango cultivars are best suited for this recipe since they are sour. If the green mango is not sour enough (a common drawback with the large green mango cultivar available in N.America), you may add some Citric acid powder (one or two pinches is enough, depends on the mango. It imparts an artificial flavour so be careful not to put too much.).
5. If you do not have Fenugreek powder: Roast whole Fenugreek seeds until they turn dark brown-black. Let them cool and then powder them. Add this pre-roasted powder to the cooled tempering from step 3 and mix into the mangoes.


Variations:
This same recipe can be replicated with Dosakaya or firm red tomatoes instead of green mango, it is then called Dosakaya mukkala pacchadi or Tomato Avakaya respectively.


Trivia:
This is Manju pinni's recipe. Even the photo is of Manju pinni's Mukkala pacchadi which she made for us. 
Since this recipe uses Avapindi, it is a close cousin of Avakaya, Krishna grades it to an almost 'A', all other pacchadis are inferior B graders in his eyes ;-) 
I have memories of my mom making green mango mukkala pacchadi and Tomato Avakaya, she would eat it all by herself since we kids weren't fond of pickles. Her colleagues tasted some of her Chilli & Tomato pacchadis and told her that they'll sell like hot cakes if she bottled some & tried selling it!!

పెసర ఆవకాయ: Pesara avakaya- Green mango in Mung bean-mustard-chilli marinade Pickle

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.

ఉగాది పచ్చడి: Ugadi pacchadi- Ugadi (Telugu New Year) sauce

INGREDIENTS:

1.1/4 cup Neem Flowers
2.1/2 cup Thick Tamarind Pulp
3.1/4 cup Raw Mango Pieces
4.Three Green Chillies sliced very thin
5. Salt to taste
6. Jaggery Powder to taste

METHOD:

Soak the tamarind in little water.take out the pulp.
Cut the the raw mango into very small pieces.
also cut the green chillies into small pieces.
make jaggery into powder.
now mix the all 6 ingredients into a bowl.this becomes like chutney. u should not make into very liquid type.
taste it for all the six ruchis , the 6 tases of sweet/sour/salty/bitter/spicy/astringent
this is a very good for health. specially when the seasons are changing from winter to a hot summer,
children tend to get the diseases like, chicken pox, measeles etc. this helps to fight it,
it also works to improve resistance and in killing worms/germs in the stomach

It is rich in C-Vitamin and Calories

This is eaten early in the morning of Ugadi, the Telugu New Year, to remind us that life is full of ups and downs and we should learn to enjoy all the various Rasas, emotions that come our way. Just as we learn to enjoy the taste of this pachchadi!