Andhra style Pesara Avakaya / Raw Mango pickle & Moong Dal Pickle
Summer special, year long storage friendly, no cook, South Indian Andhra style pesara avakaya / ooragaya with pesara pindi / moong dal powder.
Equipment
- Blender/Grinder/Mixie.
Ingredients
- 2 cups Raw Mango pieces
- as mentioned 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
Instructions
PREP WORK:
- 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.
MAKING THE PICKLE:
- 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.
STORAGE:
- 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!
Notes
Please see the MAIN POST for recipe with step wise pics, tips & full Video.