Pulihora Avakaya | Pulihora Avakaya Recipe
Pulihora Avakaya, another version of avakaya, simple and tasty. It can be consumed the same day unlike the Avakaya.
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.
Notes
This pickle lasts for a month, so consume as early as possible.
Cook the tamarind juice till it turns into thick one as for the rice.
Do not peel the skin of mangoes.