Pickles ~ Tamalapaku

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Dosakaya Menthi Baddhalu

BM #126 Week 3 Day 1 -

This week I shall highlight some popular dishes along with accompaniments for a meal.

Recently my neighbor shared her backyard Dosakaya bounty with me and I was planning to make Dosavakaya.

In a casual conversation with my foodie friend, Savitri, I came to know that Dosakaya can be prepared like Mamidikaya Menthi Baddhalu. The idea was so mouth watering that I made it the very next day much to the delight of my husband.

It is best served with rice and ghee as part of a meal.

Recipe Inspiration - my friend, Savitri
Ingredients -

Dosakaya / Yellow Cucumber 1
Turmeric 1/2 tsp
Salt 1 tsp (or to taste)
Seasoning (Oil 2 Tbsp, Mustard seeds 1.5 tsp, Urad Dal 1 tsp, Methi seeds a pinch, Asafotida 2 pinches, Red Chili Powder 1 tsp

Method Of Preparation -

Wash and dry the Dosakaya.

Finely chop the dosakaya and transfer into a ceramic (or any non-reactive metal).

Sprinkle salt and turmeric to the finely chopped dosakaya.

Scrape out the soft pulp closer to the seeds and set aside.

In a heated pan, add oil and prepare the seasoning.

After the urad dal is golden brown and the mustard seeds have crackled, remove from heat and allow the seasoning to cool down a little.

In a blender, add the soft dosakaya pulp set aside earlier and also the cooled down seasoning. Blend the ingredients to a smooth mixture.

Transfer the mixture to the bowl with the finely chopped dosakaya.

Mix well and set aside for at least an hour for the flavors to blend in.

Serve with rice and ghee as part of a meal.

Preparation Time 15 minutes + 1 hours resting time
Makes 1.5 cups approximately

Posted by Harini R on Friday, September 17, 2021

2 comments

categories: Andhra Cuisine, Blogging Marathon, Dosakaya (Yellow Cucumber), Pickles, Vegetables | |

Instant Apple Pickle - Noogaya

BM #107 Week 1 Day 3 -

The third instant dish I chose is this Instant pickle called Noogaya where I have used apples. Traditionally it is made with raw mango during the summer months.

I came to know from Usha, our fellow blogger, that Noogaya (Sesame seed pickle) is very popular in certain parts of our home state. Over the previous summer when we met in Hyderabad, India for our BM #100 meet, Usha packed us this super spicy and flavorful pickle masala.

I finally found time and opportunity to make the pickle using the masala and thoroughly enjoyed it.

Recipe Source Usha
Ingredients -

*Apple cored and chopped 1 3/4 cups
Lime Juice 2 tsp or as needed
Garlic sliced 1 tsp (Optional - I didn't use it)
Pickle Masala 1/2 cup + 2 tsp
Oil 1/4 cup (Adjust per preference)
Mustard Seeds 1 tsp
Asafotida 1/4 tsp
Pickle Masala -
Sesame Seeds 2/3 cup
Mustard Seeds 1/2 tsp
Fenugreek Seeds 1/2 tsp
Red Chili Powder 1/3 cup (more if needed)
Salt 3 Tbsp

*Preferably Granny Smith or Tart apples are used but I use any apple

Method Of Preparation -

To Prepare the Pickle Masala -
Wash and drain the sesame seeds. Roast in a heated pan until they slightly change color.

Remove and roast fenugreek seeds and mustard seeds separately.

Powder the roasted sesame seeds, roasted fenugreek seeds, roasted mustard seeds separately.

In a mixing bowl, add the above powders, salt and red chili powder and whisk well.

This is a make ahead spice powder and can be stored in a refrigerator in an airtight container for a few months.

To Make the pickle -
Wash and wipe the apples. Remove the core and seeds. Chop into 1 centimeter sized pieces and squeeze in lime juice so they don't discolor. (I used 3 small sized Fuji apples. I had about 1 3/4 cup of chopped apple).

Sprinkle about 1/2 cup of the pickle masala. Mix well and check for the spiciness and adjust the masala.

Heat the oil and add mustard seeds. After they pop, add asafotida and remove from heat. Allow the oil to cool down .

After the oil has cooled down, mix into the pickle and rest the pickle for a few minutes.

Serve with steamed rice and ghee for a heavenly experience.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#107

Preparation Time 15 minutes + Resting time 30 minutes
Makes 2 cups approx

Posted by Harini R on Thursday, December 5, 2019

6 comments

categories: Apple, Blogging Marathon, Fruits, Herbs and Spices, Pickles, Sesame Seeds | |

Mamidikaya Menthi Baddhalu

BM #91 Week 1 Day 1 -

This week I have chosen to highlight some mini meal ideas presented in a typical thali-style.

The above thali is our comfort food at its best. There is Palak Dal, Chayote Squash in Milk (recipe to be posted soon), Mamidikaya Menthi Baddhalu, Rice and Yogurt.

Mamidikaya = Raw mango, Menthi = fenugreek powder, Baddhalu = pieces. So this is an instant pickle made with raw mango and spices which include fenugreek powder.

My sister, Jaya, has been trying to convince me that this version of raw mango pickle is a must have. But somehow, my taste buds were used to the typical taste of Mamidikaya Mukkala Pachadi and refused another to take over. But after her 'lecture' on keeping an open mind and her success with this instant pickle, I decided to give it one chance.

I am ever so glad I gave in to my sister's words. We are converts now. I hope Jaya doesn't say 'I told you so' :).

Recipe Source - Jaya

Ingredients -

Mamidikaya / Raw Mango 1
Turmeric 1/2 tsp
Salt 1 tsp (or to taste)
Seasoning (Oil 2 Tbsp, Mustard seeds 1.5 tsp, Urad Dal 1 tsp, Methi seeds a pinch, Asafotida 2 pinches, Red Chili Powder 1 tsp

Method Of Preparation -

Wash and dry the raw mango.

Finely chop the mango and transfer into a ceramic (or any non-reactive metal).

Sprinkle salt and turmeric to the finely chopped mango.

Scrape out the soft pulp closer to the pith and set aside.

In a heated pan, add oil and prepare the seasoning.

After the urad dal is golden brown and the mustard seeds have crackled, remove from heat and allow the seasoning to cool down a little.

In a blender, add the soft mango pulp set aside earlier and also the cooled down seasoning. Blend the ingredients to a smooth mixture.

Transfer the mixture to the bowl with the finely chopped mango.

Mix well and set aside for at least an hour for the flavors to blend in.

Serve with rice and ghee as part of a meal.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#91.

Preparation Time 15 minutes + waiting time 1 hour
Makes approximately 1.5 cups

Posted by Harini R on Friday, August 3, 2018

6 comments

categories: Blogging Marathon, Pickles, Raw Mango (Mamidi kaya), Thali, Vegetables | |

Instant Garlic Pickle

Week 3 Day 1 of BM #61 -

This week, I shall showcase recipes using root vegetables. These kind of instant pickles are life savers sometimes. When there is a demand for some spicy pickle at the dinner table, I am sure the garlic lovers will appreciate this pickle. It is easy to put together in a few minutes notice.

Recipe Source Mallika
Ingredients -

Garlic cloves handful
Oil 1 Tbsp
Turmeric 1/4 tsp
Mustard Powder 1/2 tsp
Fenugreek Powder 1/4 tsp
Salt and Red Chili Powder as needed
Lime/Lemon Juice 2-3 tsp (or as needed)

Method Of Preparation -

Slice the garlic cloves into a match stick width. [Relevant to the giant garlic cloves we get here. :)]

In a pan, heat oil and saute the garlic cloves until they are translucent. Take care so they do not brown.

Remove from heat and allow to cool.

Sprinkle turmeric, mustard powder, fenugreek powder, salt and red chili powder.

Mix well and let the flavors blend in.

Squeeze in the lime/lemon juice and mix well.

Set aside for a few minutes. Adjust the flavors if needed and serve it with steaming hot rice.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 61.

Preparation Time 15 min
Makes 1/4 cup

Posted by Harini R on Wednesday, February 17, 2016

12 comments

categories: Blogging Marathon, Garlic, Herbs and Spices, Pickles | |

Instant Green Apple Jaggery Pickle - ICC Feb 2014

After a long time I have somehow managed to make this pickle for Indian Cooking Challenge announced for the month of February 2014.

This recipe has been suggested by Varada, our newest member in this club. This recipe is tried and tested by her mom. Thanks to her we got to taste this finger licking pickle. We usually make this pickle without the jaggery. But adding the jaggery has given it a totally new dimension.

I am sure I am going make this with green mangoes when they appear in our markets here.

Posted by Harini R on Saturday, March 15, 2014

3 comments

categories: Apple, Fruits, ICC, Jaggery, Pickles, Sweetening Agents | |

Cabbage Pickle

We get into the second week of this edition of the 14 day blogging marathon. This week I shall post recipes which fall into 6 different categories as outlined by Srivalli.

For the today's post, I shall post under the category - 'Chutneys and Podis'.

This version of Cabbage pickle is from my mom. In my mom's place, chutneys and pickles are a regular fare and so my mom makes chutneys out of anything and everything :).

After I came to the US, I tried making this pickle and somehow felt that the cabbage smell was over powering and stopped making this pickle. Of late, I have begun making this pickle and are we are thoroughly enjoying it. S says that the overpowering 'cabbagey' smell was the result of my overactive nose in those days :).

Here it is for Day 1 of BM #16.

Ingredients -

Cabbage finely chopped 2 cups
Mirchi powder - 2 tsp (or as per taste)
Salt - 2 tsp (or as per taste)
Fenugreek powder (roasted methi powder) - 1/4 tsp
Turmeric - 1/2 tsp
Oil - 2 Tbsp
Asofoetida (Hing) - 1/4 tsp

Seasoning (Oil 1 Tbsp, Mustard seeds 1 tsp, Dry Red Chillies 1-2, Asafoetida a pinch)
Lemon Juice as per taste

Method Of Preparation -

In a mixing bowl, add salt and turmeric to the finely chopped cabbage.

Also add mirchi powder, methi powder, oil and asafoetida and mix well.

Squeeze in the lemon juice and set aside for an hour or so.

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

It stays fresh on the counter for a couple of days and upto a week in the refrigerator.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#16 .

Linking this to Kalyani's 'CFK - Cabbage' hosted by Pradnya.

Preparation Time 15 min

Makes 2 cups

Posted by Harini R on Wednesday, May 23, 2012

20 comments

categories: Blogging Marathon, Cabbage, Pickles, Vegetables | |

Korivi kaaram ~ Red Chilli Pickle

For some, this fiery red hot pickle is something to stay away from. But for others, it is a visual treat as well as a treat to their palate!! Personally I fall somewhere in between. :)

It has taken me a few years to get convinced that this particular pickle is indeed a treat when consumed with the right quantity of ghee! In fact my MIL has effectively convinced me that it is 'to die for', so to say.

So last time when I visited them, I learnt the process from her and under her able guidance made a batch of this pickle which we shared and consumed in a matter of 2 months.

Also be sure to drink lots of water and thin buttermilk to alleviate the acidity which might result after an assault on your stomach with this fiery pickle.
I have come to know that these ripe red chillies are usually available in Thai Stores all over.

Ingredients -

Ripe Red Chillies 1 kg (also known as pandu mirapakayalu)

Tamarind 150 - 200 gms
Salt about 100 gms (Please note that rock salt is preferred)
Roasted Mustard Powder 1 tsp
Roasted Methi Powder 1 tsp
Asafoetida 1 tsp
Turmeric 1/2 tsp
Season/Temper just before serving (Oil , Mustard seeds and Asafoetida).

Method Of Preparation -

As soon as the red chillies are brought, make sure they are not washed. Just wipe each of them down with a wet cloth and air dry.

Remove the stems and take care that there are no damaged or soggy chillies.

Roughly grind the air dried chillies, salt, tamarind and turmeric.

Set aside for 3 days in a glass jar or the pickle jar (known as jaadi in Telugu).

Remove from the jar and grind it to a finer consistency or as preferred. Some of them like the coarser consistency.

In a mixing bowl, transfer the ground chutney, add the asafoetida, roasted mustard powder and roasted methi powder and mix well.

Check for salt and adjust if needed.

The pickle is ready for storage or consumption.

Just before serving, take the required amount of pickle, add the seasoning and serve with steaming hot rice and ghee.

They stay fresh for a few months provided it is kept moisture free. To be safe refrigerate after a few days. I didn't have to as we finished it in 2 months!

Linking this to Kalyani's 'Pickles and Preserves Fest'.

Preparation Time 30 min + Resting Time 3 days
Makes 1 kg

Posted by Harini R on Thursday, April 5, 2012

12 comments

categories: Pickles, Ripe Red chilli, Tamarind | |

Punjabi Mango Pickle - ICC June 2011

This month's Challenge was a very simple yet unique to our palates which are used to the spicy, red pickles! Srivalli has chosen this pickle from Simran's space. The recipe was a straight forward one. This involved no roasting, no grinding, just measuring, adding and mixing. Don't you think it is simple for a pickle?

Coming to the part about how I went about making this pickle, I chopped the mangoes, which by the way, were not sour at all :(, and sun dried it for a few hours. Let me just say that I forgot to get them inside after a couple of hours! But no problem, they were still fine. I blindly added all the ingredients according to the recipe and kept it aside in a bottle. After a couple of days, I noticed that the pickle was a little too salty to my taste. So I added some more oil (about 4 Tbsp) and that seems to have done the trick.

Nigella seeds are a new addition to my pantry and I now have to look for recipes which ask for them to use up the 100 gms pack which I got :) I wonder how this would taste with some red chilli powder! After all we are from the South and are used to the spicy pickles!!

Here is the recipe. We were given two different types of measurement. One for 5 kgs of mangoes and the other one for 1/2 kg of mangoes. So adjust according to your need.

Ingredients -

Raw Mangoes - 5 kgs
Mustard oil - 250 ml

Mix the Spices:
Salt - 700 grams
Methi / Fenugreek seeds - 100 grams
Kalonji / Nigella seeds - 50 grams
Saunf / Fennel Seeds - 100 grams
Turmeric powder - 100 grams
Whole Peppercorns - 50 grams
Sugar - 2 Tbsp

Measurement for 1/2 kg of mangoes -
Raw Mangoes - 1/2 kg
Mustard oil - 50 ml (I used Olive Oil)

Mix the Spices:
Salt - 70 grams (I thought it was too much salt, so reduce to be safe)
Methi / Fenugreek seeds - 10 grams
Kalonji / Nigella seeds - 5 grams
Saunf / Fennel Seeds - 10 grams
Turmeric powder - 10 grams
Whole Peppercorns - 5 grams
Sugar - 1/2 tsp

Note - All the spices are to be added whole [remember - no roasting, no grinding :)]. Kalonji and fenugreek seeds are critical to the pickle so make sure you don't forget to add them :) Also no chilli powder and the pickle is not spicy at all unless you bite the pepper corns!

Method Of Preparation -

Cut the mango and remove the seed and the white lining and chop into bite size pieces and spread them on a plate and sun dry / air dry for a couple of hours. (I dried them for more than 6 hrs :) )

In a mixing bowl, add oil and the rest of the spices and mix well.

Transfer the chopped and dried mango pieces into the spice mix and coat all the pieces with the spices. Add a little more oil to cover the mango pieces.

Make sure you have a dry glass/ceramic jar ready to transfer the prepared pickle.

Keep the jar in the sun for a day. The pickle is nearly ready for consumption.

But it is advisable to consume the pickle after about 10-15 days. And each day, just stir the pickle and keep it closed.

Optionally 1 teaspoon of Sodium benzoate can be added as a preservative.

This pickle is supposed to stay good for an year or two.

Preparation Time 20 min + Drying time and soaking time!
Makes 1/2 kg pickle

Posted by Harini on Friday, July 15, 2011

8 comments

categories: Pickles, Raw Mango (Mamidi kaya), Vegetables | |

Bellam Maagaya

I am not sure about the origins of this kind of a pickle, but I am sure it is from the state of Andhra Pradesh. Though some parts of the state consume really fiery spicy pickles, there are some who prefer the mildly spiced, not so fiery with a hint of sweet kind of pickle to tickle their taste buds. One such is this Bellam Maagaya.

I got this recipe from my maternal aunt, Smt. Nandyala Sudha Mani. We used to have this pickle as a child but never saw my mom make it at home. It was always parceled to us by my aunt. To this day, she prepares it for the whole extended family (with help from all concerned) and churns out the most delicious one each and every time.

Last summer when we visited her, I grabbed a bottle of this Bellam Maagaya but it was consumed in 2 months and didn't set foot on the US soil :) This summer I decided I should learn this preparation so I could make this and enjoy it with my family here in the US. This would be under the theme ' Regional Specials - Andhra Cuisine' for the sixth day of this BM #6 session 2.

Posted by Harini on Tuesday, June 28, 2011

22 comments

categories: Blogging Marathon, Jaggery, Pickles, Raw Mango (Mamidi kaya), Sweetening Agents, Vegetables | |

Mamidikaya Mukkala Pachadi / Raw Mango Pickle

Mamidikaya Mukkala Pachadi is so common a pickle in Andhra households that I totally forgot that I hadn't blogged about it. I was reminded by one of my cousins and I had promised him that I would include that as soon as I prepare it and here I am. Now that the mango season is upon us, the mangoes are best suited for pickles and such (in India I mean !) and what a time to enjoy this pickle with hot steaming rice and a blob of ghee. This is a foolproof and mouthwatering pachadi recipe from my MIL!!

Ingredients -

Raw Mango (chopped pieces - 2 cups)
Mirchi powder - 2 tsp (or as per taste)
Mustard powder - 3 tsp (or as per taste)
Salt - 2 tsp (or as per taste)
Fenugreek powder (roasted methi powder) - 1/4 tsp (or as per taste)
Turmeric - 1/2 tsp
Oil - 1/4 cup
Asofoetida (Hing) - 1/4 tsp

Method of Preparation -

Wash and dry the Raw Mango. Remove the center seed 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 asafoetida and mix well.

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

Sending this delicious pachadi to 'Design A Menu - 2' happening here at Tamalapaku.

Preparation Time - 10 min (excluding resting time)

Makes about 2 cups

Posted by Harini on Wednesday, April 27, 2011

11 comments

categories: Pickles, Raw Mango (Mamidi kaya), Vegetables | |

Cilantro Pickle ~ Kothimeera Avakaya

This is not the typical cilantro chutney we make regularly at home. I was very much interested in this when I first heard it from my friend, Vijayalakshmi. According to her, this stays fresh for more than a few months if proper care is taken to keep moisture away from the pickle. She also says it is a boon for people who miss the traditional Gongura pachadi (Sorrel leaves). That tempted me the most!! So I immediately got the cilantro and started to work on it. It was a very interesting blend of flavors and we surely loved it. Trust me, this recipe is a keeper. Thanks to Vijayalakshmi, we are enjoying this yummy pickle .

Ingredients -

Cilantro/Kothimeera 3 big bunches chopped into 1 inch (8 moderately packed cups)
Oil 2 Tbsp (or more if desired)
Methi Seeds 1/2 tsp
Mustard Seeds 1 1/2 tsp
*Mirchi Powder 1 3/4 tsp (or as per taste)
Salt 1 1/4 tsp (or as per taste)
Sesame Seeds 2 tsp
Tamarind big marble size
Turmeric 1/8 tsp
Seasoning (Oil 3-4 Tbsp, Mustard seeds 1 tsp, Dry Red Chillies 2, Hing/Asafoetida 1/8 tsp)

*Around 15 Dry Red chillies can be used instead of the Mirchi powder

Method Of Preparation -

Wash the cilantro well and chop them into 1 inch in size. (Just discard the roots and let the stalks remain).

Air dry the chopped kothimeera on a kitchen towel for a few hours. (I left it overnight). This is to ensure that there is minimal moisture in the cilantro.

In a wok/kadai, add 2 Tbsp of oil and on low to moderate heat, fry the kothimeera stirring constantly until it is just about tender but not mushy. Take care not to let moisture set it. Remove from fire and set aside to cool.

Meanwhile, dry roast the methi seeds, sesame seeds and warm the mustard seeds. Powder them upon cooling. (If using dry red chillies, now is the time to roast them and powder them too).

Add the above powders to the warm kothimeera. Add salt, mirchi powder and turmeric as well. Pulse the mixture to desired consistency. I made it a semi-coarse paste. (Remember -No addition of water).

Prepare the seasoning - In a sauce pan add oil and the rest of the seasoning. After the mustard seeds splutter, add the seasoning to the cilantro mixture.

Mix well and the pickle is ready to be enjoyed. It is better consumed after a few hours so that all the flavors have enough time to blend in!

Preparation Time 20 min (Excluding the drying time for cilantro)
Makes 1 cup

Posted by Harini on Wednesday, February 23, 2011

8 comments

categories: Coriander Leaves, Herbs and Spices, Pickles | |

Tamalapaku

Dosakaya Menthi Baddhalu

Instant Apple Pickle - Noogaya

Mamidikaya Menthi Baddhalu

Instant Garlic Pickle

Instant Green Apple Jaggery Pickle - ICC Feb 2014

Cabbage Pickle

Korivi kaaram ~ Red Chilli Pickle

Punjabi Mango Pickle - ICC June 2011

Bellam Maagaya

Mamidikaya Mukkala Pachadi / Raw Mango Pickle

Cilantro Pickle ~ Kothimeera Avakaya

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