Avakai urugai is a delicious pickle which can last for more than an year if prepared carefully. No other pickle can compare with Avakai in taste.
Ingredients:
Mangoes:
The mangoes should be raw, well grown and hardened shell. It should preferably be sour(Pulippu) in taste. The mangoes should be cut to pieces. Usually in Tamil nadu, there are shops where you can chop mangoes into pieces for Avakai Urugai. But in places where you don't have that facility, you can cut the hard shelled mangoes using Hand Saw or Hand saw blades. You have to hold the mangoes carefully while cutting, otherwise it may cause injury. But I found it to be quite convenient as well. The cut mangoes should be dried under sun for 3/4 hours. After that the mangoes should be wiped using a dried cloth. Do not remove the shells from the chopped mango pieces, while doing all this. Keep this wiped, dried mangoes separately.
Salt:
For say 5 cups of cut mangoes 1 cup of salt. The salt should be dry before it is crushed into powder in mixie and keep it separate.
Fenugreek (Kadugu) seeds :
For 5 cups of cut mangoes, 3/4 cup of fenugreek seeds. The seeds should be dried under sun for 2/3 hours before it is crushed to powder. keep this also aside.
Chilli Powder
For 5 cups of cut mangoes, 1 cup of chilli powder. Either you can buy ready made Chilli powder or roast dried chillies and crush them in to powder and keep it aside.
Oil:
About 250 to 300 ml of Gingelly oil.
Channa dal(Konda kadalai)
About 50 gms.
Preparation
Salt, Fenugreek seeds and chilli powder can be mixed together and divided the mixed power into 6 parts. If you have ceramic jar, it is ideal. Wash, wipe the jar of any moisture. You can even dry it under the Sun for some time. Now pour one(1/6) part of the salt/chilli/fenugreek mix on the bottom of the jar. Now add one cup of cut mangoes. Now pour (1/6) of salt mixture on top of mangoes. You can add few channa dal. Now pour oil to cover the mix slowly. Now add one cup of cut mangoes. Add salt mixture, followed by oil. Repeat this process until all mangoes and powder and exhausted.
If you have any remaining oil, add in the pickle jar.
The jar should be closed and kept aside for 2 days or so. The pickle should be mixed using a dry long handle wodden or metal ladle. This can be repeated once in 2 days for 3/4 times.
Precaution:
While you are mixing or taking pickle out of the jar, always use dry ladle without any water or moisture. Even if a small quantity of water, it would spoil the pickle..
Ingredients:
Mangoes:
The mangoes should be raw, well grown and hardened shell. It should preferably be sour(Pulippu) in taste. The mangoes should be cut to pieces. Usually in Tamil nadu, there are shops where you can chop mangoes into pieces for Avakai Urugai. But in places where you don't have that facility, you can cut the hard shelled mangoes using Hand Saw or Hand saw blades. You have to hold the mangoes carefully while cutting, otherwise it may cause injury. But I found it to be quite convenient as well. The cut mangoes should be dried under sun for 3/4 hours. After that the mangoes should be wiped using a dried cloth. Do not remove the shells from the chopped mango pieces, while doing all this. Keep this wiped, dried mangoes separately.
Salt:
For say 5 cups of cut mangoes 1 cup of salt. The salt should be dry before it is crushed into powder in mixie and keep it separate.
Fenugreek (Kadugu) seeds :
For 5 cups of cut mangoes, 3/4 cup of fenugreek seeds. The seeds should be dried under sun for 2/3 hours before it is crushed to powder. keep this also aside.
Chilli Powder
For 5 cups of cut mangoes, 1 cup of chilli powder. Either you can buy ready made Chilli powder or roast dried chillies and crush them in to powder and keep it aside.
Oil:
About 250 to 300 ml of Gingelly oil.
Channa dal(Konda kadalai)
About 50 gms.
Preparation
Salt, Fenugreek seeds and chilli powder can be mixed together and divided the mixed power into 6 parts. If you have ceramic jar, it is ideal. Wash, wipe the jar of any moisture. You can even dry it under the Sun for some time. Now pour one(1/6) part of the salt/chilli/fenugreek mix on the bottom of the jar. Now add one cup of cut mangoes. Now pour (1/6) of salt mixture on top of mangoes. You can add few channa dal. Now pour oil to cover the mix slowly. Now add one cup of cut mangoes. Add salt mixture, followed by oil. Repeat this process until all mangoes and powder and exhausted.
If you have any remaining oil, add in the pickle jar.
The jar should be closed and kept aside for 2 days or so. The pickle should be mixed using a dry long handle wodden or metal ladle. This can be repeated once in 2 days for 3/4 times.
Precaution:
While you are mixing or taking pickle out of the jar, always use dry ladle without any water or moisture. Even if a small quantity of water, it would spoil the pickle..
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