Pickle Corner

1.AVAKAYA

Ingredients:-

Mustard seeds- 1 Kg

Salt – 1kg

Red chilly powder – 1kg

Mangoes – 20 to 25

Fenugreek seeds – 150g

Preparation:-

Grind mustard seeds into fine powder

Mix mustard seeds powder salt and red chilly powder and keep it aside

Clean all the mangoes with a dry cloth and them  into  small pieces

Take a big container and mix mango pieces, fenugreek  seeds, all the three powders oil and stir it well

Empty the contents into an air tight container

On the third day again mix all the contents thoroughly

Pour oil if necessary

* For ULLI AVAKAYA:  Mix 100g garlic pieces in ordinary AVAKAYA

2. MAGAYA

Ingredients:-

mangoes big size – 50

Fenugreek seeds { Roasted & powder } – 200g

Mustard seeds { roasted & powdered } – ¼ kg

Red chilly powder –  ½ kg

Asafoetida – pinch

Turmeric powder – 1 TSP

Oil – ½ kg 

Preparation:-

clean all the mangoes with a dry cloth and them into thin slices

Mix all the mango slices with ½ kg salt, 1 TSP turmeric powder and keep them in a dry jar 3 days

on the fourth day squeeze all the slices and spread them on a plastic sheet

Sun dry the mango slices for 3 days and juice for one day

On the fourth day, mix fenugreek powder, mustard powder red chilly powder dried salt.

Heat ½ kg oil, cool it and add 1 TSP asafoetida

Mix the above powders, oil with dried mango slices

Mix all the contents thoroughly and store it in a ceramic jar.

3. BELLAM AVAKAYA

Ingredients:-

1. Mustard seeds Powder - 1 Kg

2. Salt – ¼ kg

3. Red chilly powder – ¼ kg

4. Jaggery powder – 2kg

5. Mangoes – 25

Preparation:-

1. Clean all the mangoes with a dry cloth and them into small pieces
2. Take a dry container, mix the mango pieces, salt, red chilly powder mustard powder and mix them thoroughly and leave it for 3 days
3. on the 4^th day, squeeze all the mango pieces, separate it from the juice.
4. Sundry the juice for 9 days and mango pieces for 4 days
5. on the 10^th day mix the mango pieces with juice and store it in a ceramic jar

4. MENTHI AVAKAYA

Ingredients:-

1. mangoes – 50
2. Salt ½ kg
3. Red chilly powder -1 kg
4. Musterd seeds -1/4 kg (Powdered)
5. Fenugreek seeds – 200g (Powdered)
6. oil – 1kg
7. Asafoetida – 1 TSP

Preparation:-

Clean all the mangoes with a dry cloth and them into small pieces

Mix all the mango pieces with ½ kg salt in a jar and leave it for 3days

on the fourth day, squeeze all the pieces and separate the salt juice

Sundry the pieces for 4 days and juice for one day

on the 5^th day heat 1 kg oil, when the oil is warm, add red chilly powder, mustard seeds powder, fenugreek powder and mix it well

Finally add all the mango pieces, salt juice to the above mix and store it in ceramic jar.

5. LIME PICKLE

Ingredients:-

Lemon – 100

Salt – ½ kg

Oil – ½ kg

Red chilly powder – ½ kg

Mustard seeds – ¼ kg ( roasted and powdered )

Fenugreek seeds – 100g (roasted and powdered)

Asafoetida – 2 TSP

Preparation:-

clear all the lemon with a dry cloth, take 70 lime, cut each lemon into four pieces, squeeze juice from the remaining 30 lime

Mix all the lime pieces, lime juice with salt and leave it for 3 days

on the 4^th day squeeze all the lemon pieces, separate the salt juice

Sun dry the lemon pieces for 3 days and juice for one day

on 4^th day, heat oil, when the oil is warm add chilly powder, fenugreek powder, mustard seeds powder 2 TSP asfoetida and mix it well 

finally add all the lemon pieces and salt juice to the above mix and store it in a ceramic jar.

6. USIRIKAYA PACHHADI

Ingredients:-

1. Goose berries – 50
2. Salt – 2 Glasses

Preparation:-

1. Clean all the goose berries with a dry cloth, cut them into small pieces and remove the seed.
2. Store all the pieces in a ceramic jar for 4 nights, then the piece becomes soft
3. on 5^th day mix all the pieces with 2 glasses salt, and store it in a ceramic jar, it will be fresh for 2yrs.
4. Whenever we want to eat the pickle can be prepared in 2 ways.

Method I:              Take small quantity of pickle grind 5 green chillies and cilantro and add the paste, lime juice to the pickle

Method II             Heat 2 TSP oil, fry 3 TSP mustard seeds, 1 TSP frnugreek seeds, 10 red chillies and pinch of asafeotida, grind the spices and mix it with pickle

7. TOMATO PICKLE

Ingredients:-

1. Tomatoes – 10
2. cilantro – ¼ bunch
3. Red chillies – 3
4. urad dal – 1 TSP
5. Mustard seeds – ½ TSP
6. Asafoetida – ¼ TSP
7. Coriander seeds – 1TSP
8. oil – 3 TSp
9. Jaggery – Small piece

Preparation:-

1. Heat oil and fry mustard seeds, urad dal pinch of asfoetida, coriander seeds, Keep the fried spices asides
2. In the remaining oil, boil tomatoes, jaggery for about 15mins
3. Now Grind the boiled tomatoes and fried spices into a thick paste.

8. USIRI AVAKAYA

Preparation:-

1. Clean 1kg goose berries with a dry cloth and make small holes to each goose berry
2. Mix ¼ kg red chilly powder, 200g mustard seeds powder, 200g salt, 1 TSP turmeric Powder and kept it aside
3. Heat 1 kg oil in a Kadai and add all the goose berry becomes soft
4. Now switch off the stove and let it cool for sometime
5. Add a pinch of asafetida to the oil
6. Add all the powders to the goose berries, mix it thoroughly and store it in a ceramic jar

9. CHINTAKAYA PACHADI

Preparation:-

1. Boil 1 kg green tamarind in salt and turmeric water
2. After the water cools, grind the tamarind and  separate the juice
3. Sundry the tamarind juice for 3 days
4. on the 4^th day, heat 4 TSP oil and fry 100g mustard seeds, 200g fenugreek seeds, ¼ kg red chilly powder 2 TSP asafetida
5. Grind all the spices into powder and mix it in sundried tamarind juice

10.GINGER CHUTNEY

Preparation:-

1. wash 100gms ginger5 and peel off skin

2.Boil ginger, jaggery; tamarind pulp in water for 5mins

3. Heat 1 TSP oil and fry mustard seeds fenugreek seeds, asfoetida, red chillies

4. Now grind the above ginger together with tamarind pulp into a paste

5. Add salt to taste.

11. CAULIFLOWER AVAKAYA

Ingredients:

Cauli flower – 1

Mustard seeds powder – 1 Glass

Red chilly powder – 1 Glass

Salt – less than – 1 glass

Lime – 3

oil – ½ glass