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.
Indian, South Indian
Raw Mango pieces
Salt - (¼ cup minus 1 tablespoon)
Red Chilli Powder / Yerra Kaaram Podi
Pesara Pappu podi / Yellow Moong Dal Powder
Sesame Seed Oil / Nuvvula Noone
Turmeric Powder / Pasupu Podi
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!
Please see the MAIN POST for step wise pics, tips & full Video.
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