Recipe Cooked, Photographed and Written by Praveena
PrepTime:15mins RestTime:3 days Cuisine:Indian
Shame on me, being a native of Andhra (South Indian state), I have not yet shared, at least the basic signature recipe of Andhra, AAVAKAYA! Here you go :). This is an authentic Andhra Brahmin style recipe (mainly because of the absence of onion and garlic, you may customise). This recipe contains memories of my childhood, we ate AAVAKAYA almost continuously from the age of 7.
Because of this current crisis, I had to make this recipe on my own. Hence this is my first time producing this recipe (usually a group activity for few families), however the result was absolutely tongue tantalising. I can guarantee that this recipe is entirely foolproof and you too will be left, wishing to have more. Enjoy!
Back home (in India), every Indian household, especially elderly, would absolutely be occupied in prepping, getting the ground powders, masala ready & preparing the different variety of raw mango pickles around this time of the year. And this year, same is the situation here, with me, at my home.
And, I feel extremely satisfied & proud that my pickle turned out outstandingly tasty. We have been devouring this authentic homemade Andhra pickle, every day. And that too made by me, all alone, I mean without any help. 🙂
What is Pesara ‘Avakaya’:
Avakaya means AVA + KAYA… where AVA relates to AVAPINDI (mustard powder) & KAAYA relates to RAW FRUIT (here its mango). Pesara Avakaya has the addition of Pesara Pindi / Moong Dal powder in the regular avakaya with few differences in the recipe.
This is world-wide famous for being the heart of Andhra. Avakaya is as much at the core of Andhra Pradesh culture as our heart is for our body. Gongura Pachadi / Sorrel Leaves Chutney (Andhra style) takes the second place, in the order of Andhra authentic recipes.
There are over 20 different types of Avakaya some of them are: Menthi Avakaya, Bellam Avakaya, Pulihora Avakaya, Neeru Avakaya, Yendu Avakaya, Nuvulu Avakaya, Velulli Avakaya,e.t.e,e.t.c. The combinations of this are endless.
To avoid fungus in Pickle:
- After washing the mangoes, dry clean them PERFECTLY, with a kitchen towel.
- Always use only clean, dry, wet free, hands, bowls, spoons, knives, utensils for preparing the pickle.
- Do not mash the mango pieces and spice powders, while mixing. But mix them gently.
- Do not disturb the pickle during resting time. Just leave it for 3 days.
- After the resting time, transfer the pickle only to CLEAN & DRY container.
- Store it in an air tight glass or ceramic or steel containers (least preferred) only. Avoid using plastic.
- Put the pickle container in a cool, dry place in your kitchen / pantry.
- You can even put the container in fridge, use when needed and put it back.
Before starting to cook, don’t forget to see the Tips mentioned at the end.
Chutney recipes here⇒ Chutney / Pachchadi / Dip
Other Pickle recipes here⇒ Pickle / Ooragaya
Related Posts with MANGO:
- Mamidikaya Pulihora / Raw Mango Rice
- Raw Mango Yogurt Chutney / Mamidikaya Perugu Pachadi
- Mamidikaya Pappu / Raw Mango Dal
- Mango Kalakand Burfi / Fudge
YOU TUBE VIDEO FROM MY OWN CHANNEL:
- Raw Mango pieces – 2 cups
- Salt – (¼ cup minus 1 tablespoon)
- Red Chilli Powder / Kaaram – ¼ cup
- Pesara Pappu Pindi / Yellow Moong Dal Powder – ¼ cup
- Sesame Oil / Nuvvula Noone – ¾ cup
- Turmeric Powder / Pasupu – ¼ teaspoon
- Inguva / Hing – ¼ teaspoon
- Pesara Pappu podi / Moong Dal Powder
- Turmeric Powder / Pasupu
Step wise pics Procedure for ‘Andhra Pesara Avakaya / Raw Mango & Moong Dal Pickle’:
To make Pesara Pindi / Moong Dal powder:
- Method-1: During hot summers, spread the pesara pappu / yellow moong dal (¼ cup) on a wide sheet of paper (or) a plate and put it under bright daytime sunlight for about 5-6 hrs.
- Method-2: Take the pesara pappu / yellow moong dal into a neat & dry frying pan. Put it on stove top under low flame. Dry roast for about 3-5 mins. Switch off the flame.
- To powder: Once they cool completely, take them into a spice blender / normal mixer, blend them into fine powder.
- Mango Test: Before using the raw mangoes for the pickle, check them if they are hard or soft. You will have to use the mangoes which are hard to touch & sour in taste but not sweet.
- Sesame Oil is the best for this pickle. Alternatively, you can use sunflower oil.
- After washing the mangoes wipe clean them thoroughly such that there is no trace of water.
- Do not cut down the amount of oil, instead use 1-2 tablespoons more if you think it’s needed.
- Before transferring the pickle into storage jars, clean the jars twice with a kitchen towel so that they are completely dry.
- Even a small drop of water trace in the jar can spoil the pickle’s life.
- The pickle can be served only after 3 days of resting time.
- After the 3 days of resting time: Taste the pickle for salt. If you think its less, add the 1 tablespoon which we reduced initially.
- Spoons used for serving the pickle should also be perfectly dry.
- This pickle stay good and tastes perfect up to 3 to 4 months.
- The taste of this, Andhra Pesara Avakaya / Raw Mango & Moong Dal Pickle, is of course very SPICY in taste and still has the mild sweetness & mild flavour of pesara pindi / moong dal powder.
- This can be served with rice, roti, paratha, idli, dosa,etc!
- Its definitely not suitable for kids under age 10.
Ingredients, Accessories on ‘AMAZON’ to ‘SHOP’:
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Andhra style Pesara Avakaya / Raw Mango pickle & Moong Dal Pickle
- 2 cups Raw Mango pieces
- Salt – (¼ cup minus 1 tablespoon)
- ¼ cup Red Chilli Powder / Yerra Kaaram Podi
- ¼ cup Pesara Pappu podi / Yellow Moong Dal Powder
- ¾ cup Sesame Seed Oil / Nuvvula Noone
- ¼ teaspoon Turmeric Powder / Pasupu Podi
- ¼ teaspoon Inguva / Hing
- Gather all the ingredients at one place.
- Add ¼ cup of oil into a dry & clean vessel. Transfer the mango pieces to the vessel.Wet them completely with oil.
- Add the red chilli powder onto the mango pieces & mix thoroughly. Next add the pesara pindi / moong dal powder into the bowl, mix well. And lastly add the salt & mix well.
- Add the turmeric powder, hing / inguva and one more ¼ cup of oil to vessel. Mix again gently.
- At the end, add the last ¼ cup of oil & close the vessel with lid. Put the vessel in a cool, dry place. Let it rest for 3 full days, without disturbing.
- After 3 days, mix up again thoroughly, taste the pickle and adjust the salt if required.And using a clean, dry spoon transfer the pickle into a clean & absolutely dry air-tight container. Done!
You can Pin it here for later, Pinterest link:
Do leave a comment or hit the like or follow button, just in case you like my recipe!
You can explore my other recipes by clicking the Recipe Category