Mustard Seeds (Aavalu) ~ Tamalapaku

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Grated Mango Chutney/Mamidikaya Turumu Pacchadi

BM #100 Week 4 Day 1 -

This week I am redoing a few posts of mine with new pictures. This post was originally posted in March, 2010 when I had just about started blogging.

This is one recipe my cousin, Mallika has been behind me to make. Apparently it is a regular at their place. I have been postponing it for quite sometime now. However, she got the better of me!!

Thanks to her, we are loving this version of chutney. This is very easy to prepare and is more like a salad than a chutney. I like the fact that this doesn't need too much oil. Please note that this needs to be stored in the refrigerator after a day or two.

Ingredients -

Grated mango 2 cups
Salt 1 1/2 tsp
Turmeric 1/4 tsp
Roasted Fenugreek powder 1/4 tsp
Red chilli powder 1 tsp
Seasoning (Oil 2 Tbsp, Chana Dal, Urad dal, Mustard seeds, Jeera, Red chilli, Curry leaves)

Method of preparation -

In a mixing bowl, Add Salt and Turmeric to the grated mango, cover it and leave it untouched for about 4-5 hrs.

Add Red chilli powder and Roasted Fenugreek Powder and it well. (Alter the spice level as per preference.

Heat Oil in a skillet and add all the seasoning to it. Cool it after the seasoning is ready.

Add it to the mango mixture and it is ready.

Serve it over Steaming rice and enjoy!

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#100.

Makes 2 cups

Preparation Time 20 min

Posted by Harini on Friday, May 24, 2019

5 comments

categories: Blogging Marathon, Chutneys And Powders, Fenugreek Seeds (Menthulu), Mustard Seeds (Aavalu), Raw Mango (Mamidi kaya), Vegetables | |

Curry Powder

For the final day of this week's BM #18, I picked out a very aromatic spice powder which I have started using very recently. This powder makes a very good addition to various soups.

I saw this recipe as part of a food program on TV and the lady on the show was an Ayurvedic practitioner. She said that the ingredients in this powder comply with the rules of Ayurveda and I found it very flavorful and pleasant.

Ingredients -

Coriander Seeds 5 tsp
Fenugreek Seeds 1 tsp
Bay leaf 1 large
Cumin Seeds 1/2 tsp
Mustard Seeds 1/2 tsp
Cinnamon stick 1 small (1.5 inch) piece
Cloves 5 nos
Turmeric powder 2 tsp (reserve for later)

Method Of Preparation -

Dry roast all the ingredients separately until aromatic, except turmeric powder.

Powder the roasted ingredients and mix in the turmeric powder. Sieve to get a fine powder.

Store the powder in an air tight container and use it to spice up your soups and curries!

Check out the Blogging Marathon page for the other marathoners doing BM #18.

Preparation Time 10-15 min
Makes 3-4 Tbsp

Posted by Harini R on Thursday, July 19, 2012

13 comments

categories: Blogging Marathon, Coriander Seeds(Dhania), Cumin Seeds (Jeera), Fenugreek Seeds (Menthulu), Herbs and Spices, Kitchen Basics, Mustard Seeds (Aavalu) | |

Green Apple Pickle / Granny Smith Apple Avakaya

This idea of a Green apple pickle was from a friend of mine a few years back. That was a time when I had a craving for Mango pickle and it was not a typical mango season. Since Granny smith apples (Green apples) are a little sour, my friend said it would be a good idea to make it to satisfy my craving! And lo! I make this pickle in a jiffy whenever we feel like it! It is a great idea for parties too. Your guests will be fooled into thinking it is made of mangoes!!

Ingredients -

Green Apple - 1 medium size
Mirchi powder - 2 tsp
Mustard powder - 3 tsp
Salt - 2 tsp
Fenugreek powder (roasted methi powder) - 1/2 tsp
Turmeric - 1/2 tsp
Oil - 1/4 cup
Asafotida (Hing) - 1/4 tsp

*Adjust the flavors as needed.

Method of Preparation -

Wash and dry the Green Apple. Chop it into small pieces.

Add salt and turmeric and mix it well.

Leave it aside for an hour or so (Optional).

Add mustard powder, mirchi powder, methi powder, oil and asafotida and mix well.

Serve this pickle after 7-8 hours (minimum resting time 1 hr) as the flavors will properly get absorbed into the apple pieces.

Serve with steaming hot rice and ghee for a satisfying meal.

Note - If the apples are not sour enough, lime juice or citric acid can be added.

Take another peek at the yummy pickle!

I am sending this to "Think Beyond the Usual - Fruits" hosted by Nithu

Makes approx 1.5 cups

Preparation Time 15 min

Posted by Harini on Tuesday, March 30, 2010

1 comments

categories: Apple, Fenugreek Seeds (Menthulu), Fruits, Herbs and Spices, Mustard Seeds (Aavalu), Pickles | |

Mango Pickle (Avakaya)

Do you wish to have fresh mango pickle or Avakaya mixed with rice and ghee in early summer? You don’t really have to wait for the Avakaya to be parceled from India. I always thought that making the traditional mango pickle was something left best to the older generation. But one of my friends inspired me to attempt this rather simple procedure with amazing results.

Ingredients -

Raw Mango - 4 cups chopped into bite size pieces

mirchi powder - 1 cup

salt - 3/4 cup

mustard powder - 1 1/4 cup

methi seeds - 3 tsp

turmeric - 1 tsp

asafoetida - 1 tsp

olive or sesame oil - 4 cups

Method of preparation -

Preparing mango pickle is a 2 step process which takes about 4 days to get the finished product.

In a mixing bowl, add all the powders and mix them well and slowly add oil to make a dough.

Roll the mango pieces in this masala mixture few at a time and coat each piece with this mixture and put the pieces in an airtight container.

After all the pieces have been coated transfer any remaining masala mixture into the airtight container.

Add 1/2 cup of oil and close the lid and set it aside in a warm place, untouched/unopened for 3 full days.

After 3 days, check the taste of the pickle, it should taste a little salty. If it doesn't taste salty, feel free to add a couple of teaspoons of salt. Add 1 cup of oil to this pickle and mix it well.

That’s all there is to it. It is ready to be eaten after a couple more days.

Posted by Harini on Sunday, March 7, 2010

7 comments

categories: Dry Red Chilli, Fenugreek Seeds (Menthulu), Herbs and Spices, Mustard Seeds (Aavalu), Pickles, Raw Mango (Mamidi kaya), Vegetables | |

Dosavakaya

Dosavakaya is one pickle which is a must-have for any weddings or feast in Andhra families. It has a pungent flavour of mustard and is usually relished as a delicacy.

Ingredients -

Dosakaya 1 medium size (chopped pieces - 2 cups)
Mirchi powder 2 tsp (or to taste)
Mustard powder 3 tsp
Salt 2 tsp (or to taste)
Fenugreek powder (roasted methi powder) 1/4 tsp
Turmeric 1/2 tsp
Oil 1/4 cup
Seasoning (Oil 2 tsp, Red Chili and Asafotida 1/4 tsp)

Method of Preparation -

Wash and dry the Dosakaya. Remove the seeds too and chop it into small pieces.

Add salt and turmeric and mix it well. Leave it aside for an hour or so.

Add mustard powder, mirchi powder, methi powder, oil and asafotida and mix well.

Prepare a seasoning with heating oil and adding asafotida and red chilli and pour it on top of the pickle.

Serve this pickle after 7-8 hours with steaming hot rice and ghee for a satisfying meal.

Preparation Time - 10 min (excluding resting time)
Makes about 1 1/2 - 2 cups

Posted by Harini on Thursday, March 4, 2010

0 comments

categories: Dosakaya (Yellow Cucumber), Dry Red Chilli, Fenugreek Seeds (Menthulu), Mustard Seeds (Aavalu), Pickles, Vegetables | |

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