Pickles from Andhra (ఆంధ్ర ఊరగాయలు)-5

MANGO PICKLES -4


My previous posts on this topic are here:

http://spiceomylife.blogspot.com/search/label/Andhra%20Pickles


10. Mango Pickle using water (पानी वाला आम का आचार -నీళ్ళ ఆవకాయ)

For preserving any pickle for a long time, the general advice is keeping it away from moisture at all costs and as such no water is used. The peculiarity in this method is using water for making the pickle. So here is the recipe…

Ingredients:

Raw Mangoes 12 Medium sized

Mustard Powder 500gms

Red Chili Powder 500 gms

Salt 500 gms

Turmeric 1 Tbsp

Roasted Fenugreek Seeds Powder 2Tbsp

Water 3 glasses

Oil 750 gms to 1 Kg


Method:

• Clean and cut the mangoes as explained for simple Aavakaya Pickle.
  
• Mix together all spices. Mix them well.
  
• Boil water and cool completely.
  
• Add this water to the spice mixture little by little and mix.
  
• Now add oil to this mixture and mix thoroughly
  
• Add the mango pieces few at a time mixing well until they are coated with the spice mixture.
  
• Place the pickle in a glass or ceramic jar. Leave for three to four days.
  
• Then check for the taste and add the required spice or salt to adjust the taste.
  
• If necessary add more oil.
  
• Now it is ready for use.
  
• Store properly.
  

11. Fenugreek Avakaya (मेथी वाला आम का आचार -మెంతి ఆవకాయ)

Ingredients:

Raw Mangoes 10 Medium Sized

Mustard Powder 100gms

Red Chili Powder 500 gms

Salt 500 gms

Turmeric 3 Tbsp

Roasted Fenugreek Seeds Powder 500 gms

Water 3 glasses

Oil 1 Kg

Method;

• Clean and cut the mangoes as explained for simple Aavakaya Pickle.
  
• Mix salt and turmeric and roll the pieces in the mixture.
  
• Place them in a jar and leave for 3-4 days.
  
• On 5^th day squeeze out the juice and dry the pieces in hot sun for 2-3 days.
  
• Keep the juice as well as the jar in sun for a day and store them till the pieces are dried.
  
• Mix together Mustard Powder, Fenugreek Powder and Red Chilli well.
  
• Now add oil to this mixture and mix thoroughly.
  
• Add the juice and mix well.
  
• Add the mango pieces few at a time mixing well until they are coated with the spice mixture.
  
• Place the pickle in a glass or ceramic jar. Leave for three to four days.
  
• Then check for the taste and add the required spice or salt to adjust the taste.
  
• Now it is ready for use.
  
• Store properly.
  

Curd Chutneys-4

My previous posts in this section are here:

http://spiceomylife.blogspot.com/search/label/Curd%20Chutney

1. Tomato-Onion-Green Peas Curd Chutney


Chopped Tomato

Chopped Onions

Peas

For Tempering


Ingredients:
Curd 1 Cup (each cup is 250 ml)
Tomatoes (medium) 2
Onion (medium) 1
Green peas fresh or frozen: 100 gms
Salt To taste
Sugar 1/2 tsp
Green Chillies 1
Coriander greens finely chopped 1 tbsp
Oil 2 tsps

For Tempering:
Oil- 2 tsps
Split chick pea 1tsp
Split Black gram 2 tsp
Mustard seeds 1tsp
Cumin seeds 1 tsp
Dried red Chillies 2 pieces
Asafoetida Powder 1/4 tsp
Turmeric a pinch
Curry Leaves few

Method:

• Clean the tomatoes and chop them finely. Similarly peel and chop the onion, green chillies (finely) separately and keep aside.
• Heat oil in a pan, fry onions till they turn pink, add tomatoes and green peas. Add salt and sugar, Fry for some time.
• Heat oil in another small pan to a smoking point, lower the heat to minimum. Add chick pea, fry for two minutes. Add black gram, after a minute or two, add mustard seeds. When it starts spluttering, add cumin, dried chilly, green chilly, asafoetida, turmeric and curry leaves. Mix well and remove from fire.
• In a bowl take the curd, add the tomatoes mixture, tempering and mix well. Garnish with coriander and serve. 

Note: You can first follow Step 3 and to that add the onions and tomatoes and peas too, instead of frying separately.

2.Okra Curd Chutney

Sliced Okra
Ingredients:
Curd 1 Cup (a cup is 250 ml)
Okra (Ladies Fingers) 100 gms
Salt To taste
Sugar 1/2 tsp
Green Chillies 1
Coriander greens finely chopped 1 tbsp
Oil 1 Tbsp

For Tempering:
Oil- 2 tsps
Split chick pea 1tsp
Split Black gram 2 tsp
Mustard seeds 1tsp
Cumin seeds 1 tsp
Dried red Chillies 2 pieces
Asafoetida Powder 1/4 tsp
Turmeric a pinch
Curry Leaves few

Method:

• Cut the Okra into thick slices.
• Heat oil in a pan, fry these till they are crispy
• Heat oil in another small pan to a smoking point, lower the heat to minimum. Add chick pea, fry for two minutes. Add black gram, after a minute or two, add mustard seeds. When it starts spluttering, add cumin, dried chilly, green chilly, asafoetida and curry leaves. Mix well.
• In a bowl take the curd, add the Okra, tempering, salt, sugar and mix well. Garnish with coriander and serve.

Chutneys with Lentils-2

My first post on this section is here...

http://spiceomylife.blogspot.com/2010/06/chutneys-with-lentils-1.html

Here are the ingredients used for the recipes in this post:

This is the roasted lentil

Garlic, chopped.

Raw mangoes

Coriander Greens

Jaggery. Sugar can also be used instead of this.

2. Pigeon Pea and Coconut Chutney

Ingredients:

Pigeon Pea: 1 cup

Fresh Coconut (grated): 1/2 to 3/4 cup

Dried Red chillies: 4-5

Cumin Seeds: 2 tsp

Tamarind pulp: 1 Tbsp

Jaggery(grated): 1 Tbsp

Salt: To taste

Garlic (optional): 4-5 pods

Coriander Greens (chopped fine): 1Tbsp

Method:

• Roast, the lentil till golden brown and keep aside till it cools down. 
• Roast the red chillies separately for one or two minutes. 
• Grind together all the ingredients, adding little water to make a very thick paste or to the required consistency. 
• Garnish with Coriander Greens and serve with hot steamed/boiled rice. 

3. Pigeon Pea and Raw Mango Chutney

Ingredients:

Pigeon Pea : 1 Cup

Raw Mango: 1 (small sized)

Red Cillies-4-5

Cumin seeds; 2 tsps

Jagerry (grated): 1 Tbsp

Garlic (optional): 4-5 pods

Coriander Greens (chopped fine): 1 Tbsp

Salt: to taste

Method:

• Roast, the lentil till golden brown and keep aside till it cools down. 
• Roast the red chillies separately for one or two minutes. 
• Peel and grate Mango 
• Grind together all the ingredients, adding little water to make a very thick paste or to the required consistency. You can add the grated mango in the last and just grind it for a minute. 
• Garnish with Coriander Greens and serve with hot steamed/boiled rice. 

4. Pigeon Pea, Coconut and Raw Mango Chutney

Ingredients:

Pigeon Pea : 1 Cup

Grated fresh Coconut: 1/2 cup

Raw Mango (peeled and grated): 1/2 cup

Dried Red Chillies: 4-5

Cumin seeds; 2 tsps

Jagerry (grated): 1 Tbsp

Garlic (optional): 4-5 pods

Coriander Greens (chopped fine): 1 Tbsp

Salt: to taste

Method:

• Roast, the lentil till golden brown and keep aside till it cools down. 
• Roast the red chillies separately for one or two minutes. 
• Grind together all the ingredients with a little water, to a thick paste or required consistency. 
• Garnish with Coriander Greens and serve with hot steamed/boiled rice. 

Note:

1. If you want it to be more tasty, you can use 1Tbsp of Ghee(clarified butter) for roasting the lentil. Adjust the quantities of Chillies and Mango according to your taste. 
2. The de-husked, split and cleaned lentil is pale yellow in colour. We use this for making the chutney.