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Andhra style Pesara Avakaya / Raw Mango pickle & Moong Dal Pickle

VegCookBook by Praveena
Summer special, year long storage friendly, no cook, South Indian Andhra style pesara avakaya / ooragaya with pesara pindi / moong dal powder.
Prep Time 15 mins
Resting Time 3 d
Total Time 3 d 15 mins
Course Condiment
Cuisine Indian, South Indian
Servings 500 grams

Equipment

  • Blender/Grinder/Mixie.

Ingredients
  

  • 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

Instructions
 

  • 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!

Notes

Please see the MAIN POST for step wise pics, tips & full Video.
Keyword Andhra avakaya recipe, Andhra raw mango pickle, South Indian style mango pickle, Summer special Indian mango pickles