Preparing Aavakaya pachadi is a labor of love, requiring attention to detail and a reverence for tradition. Here's a step-by-step guide to crafting this Andhra-style pickle:
Ingredients:
Raw Mangoes: 17 kg (firm and sour)
Red Chili Powder: 2kgs
Mustard Seeds: 1-1/4 kgs
Fenugreek Seeds: 500 grams
Salt: 2 kgs (adjust to taste)
Grondnut Oil: 5kgs
Garlic : 500 grams
Instructions:
Preparation:
Wash the raw mangoes thoroughly to remove any dirt or impurities. Pat them dry with a clean kitchen towel.
Using a sharp knife, carefully cut the mangoes into small, uniform pieces. Discard the seeds and set aside the mango pieces in a large mixing bowl.
Sterilize the Jars:
Wash the glass jars and their lids with hot, soapy water. Rinse them thoroughly.
Place the jars and lids in a large pot of boiling water for a few minutes to sterilize them. Carefully remove them and allow them to air dry completely.
Preparing the Masala Powder:
In a dry skillet, separately dry roast the mustard seeds and fenugreek seeds until they release their aroma and turn slightly golden. Be careful not to burn them.
Once roasted, allow the seeds to cool down to room temperature.
Grind the roasted mustard seeds and fenugreek seeds into a fine powder using a spice grinder or mortar and pestle. Transfer the powdered spices to a bowl.
Mixing the Masala:
In the same bowl with the powdered mustard and fenugreek seeds, add red chili powder, garlic powder, and salt. Mix well to combine, ensuring an even distribution of spices.
Coating the Mangoes:
Gradually add the prepared masala mixture to the bowl of mango pieces. Using clean hands or gloves, gently toss the mango pieces until they are evenly coated with the spice mixture. Ensure that each piece is well coated.
Filling the Jars:
Carefully transfer the masala-coated mango pieces into the sterilized glass jars, ensuring they are packed tightly. Pour ground nuts oil into the jars, ensuring that all the mango pieces are completely submerged. This acts as a preservative and helps to enhance the flavors.
Sealing and Maturation:
Seal the jars tightly with the sterilized lids.
Place the sealed jars in a cool, dry place away from direct sunlight for about 3-4 days to allow the flavors to meld together. During this time, shake the jars gently every day to ensure proper distribution of the spices.
Storage and Serving:
After the maturation period, Aavakaya pachadi is ready to be enjoyed. It can be stored in a cool, dry place for several months.
Serve this flavorful pickle as an accompaniment to rice, dosa, idli, or any Indian bread. Its spicy and tangy flavor will enhance any meal.
By following these steps with care and attention, you'll be able to create a batch of delicious Aavakaya pachadi that captures the essence of Andhra cuisine. Enjoy the fruits of your labor!
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27 авг 2024
