Pulihora Avakaya, another version of avakaya, simple and tasty. It can be consumed the same day unlike the Avakaya. Pickles with mangoes is the most interesting and important activity of the season.
Thanks to Saraschandra for this post. She is the one who loves to make avakayalu or pickles. Without her it won’t be possible for me.
It is an activity in every household during summer season every year. Avakaya or pickles is what we Telugu people love and it is an integral part of our day to day life.
With different varieties of mango pickling available around, we start with small portions and simple varieties till we make the original real AVAKAYA.
Once the avakaya prepared and ready to eat no one touches other chutneys and sometimes people prefer to have only it. Avakaya is a spicy pickle and can be stored for one full year.
So even before start using avakaya we make Pulihora avakaya, magaya, turumudu pachadi, nune menthikaya and menthimukkalu. As these are temporary pickles with mangoes.
The measurements given are not accurate and also they may vary from one mango to another depending on its sourness and size. We must use all ingredients fresh. Some people use self-made ingredients like chili powder…buy red chilies and dry them under the Sun for a week and get the chili powder done in a flour mill. Rai Powder — dry mustard seeds under the Sun and grind to make a fine powder.
Of course, we can use store bought ingredients also.
SALT is the most important ingredient in pickles. It acts as the preservative. We get rock salt powdered, prefer to use that. DO NOT USE TABLE SALT. It is a standard rule, to keep the pickles fresh and avoid spoiling use only rock salt.
Key Ingredients in Pulihora Avakaya:
- Mangoes: Use sour mangoes, use as many as much pachadi you need.
- Tamarind Juice: Take thick tamarind juice
- Oil: Use Til oil or Sunflower Oil
- Salt: Use rock salt powdered to use for pickles.
- Tadka: The tempering is also play a key role in this pickle, make tamarind pulihora tadka.
- Other Spices: Chilli powder, ginger and green chillies are to be added.
Steps involved :
- Soak tamarind and squeeze juice.
- Cut mangoes into small pieces, do not peel the skin.
- Heat oil in a kadai, add groundnuts.
- Fry tadka and allow it to splutter.
- Add chopped ginger and green chillies.
- Fry them. Add tamarind juice.
- Add all other condiments.
- Cook this mixture till the oil separates.
- Once the oil separates, add chopped mango pieces.
- Switch off the flame and mix well.
Here goes the detailed recipe below.
Pulihora Avakaya | Pulihora Avakaya Recipe
Ingredients
- 4 Raw Mangoes
- 1 Cup Tamarind Juice
- 100-150 grams Til Oil/Sunflower Oil
- Salt to Taste
- 2 tbsp Red Chilli Powder Heaped
- 1 tbsp Asafoetida
- 2 Tbsp Groundnuts
- 1/2 Tbsp Bengal gram
- 1/2 tbsp Black gram
- 1/4 tbsp Mustard Seeds
- 1/4 tbsp Cumin Seeds
- 2 or 3 Green Chilli
- 3 inches Ginger
- 5 to 7 Curry Leaves
Instructions
- Chop green chilli and ginger.
- Soak tamarind and squeeze juice.
- Cut mangoes into small pieces, do not peel the skin.
- Heat oil in a kadai, add groundnuts.
- Fry them till they turn brown, add bengal gram and black gram.
- When they start changing their colour, add mustard seeds and cumin seeds.
- Allow them to splutter, add chopped ginger and green chillies.
- Fry them. Add tamarind juice.
- Add salt, asafoetida and curry leaves. Mix it well.
- Add red chilli powder. Keep stirring continuously till it leaves oil.
- Cook this mixture till the oil separates.
- The mixture should be thick, as it is for tamarind rice.
- Once the oil separates, add chopped mango pieces.
- Switch off the flame and mix well.
- Once all the mango pieces coated with the masala, transfer this to a wide plate to cool.
- Store pulihora avakaya in an airtight container. It can be stored for one month.