Celebrating Neivedyam's 2nd Birthday with Andhra Avakaya

It's been 2 lovely years of blogging. It's a wonderful journey into the world of cooking with co-blogger and friends. It has been an amazing experience to Cook and share, which always gives immense joy and pleasure. The happiest part is when people email me saying, they tried the recipes and liked it. I have made some great friends who are very close to heart through blogging. This year I have also started an event "Cooking for Kids" which is going on well with all your support.
I thank all the visitors for appreciating and supporting Neivedyam with their valuable comments. I hope to share more and more recipes with you in the coming years.

Here is a very Authentic and Traditional recipe from Andhra which my Mother-in-law passed it to me as a treasure. It's Andhra Avakaya (Mango Pickle). Avakaya is the oldest and traditional pickle made in Andhra. In Andhra, during summer mangoes are bought, cleaned and cut to pieces, processed and made to pickles with spices originated in Andhra itself. The Chilli and Turmeric which are cultivated in Andhra are used for making this Avakaya.

I was not aware that avakaya was so easy to make at home until one day my mother-in-law made them in 15 minutes. Now I never buy pickles from store and the avakaya pickle I make is a real hit in my house:) I too can make them in minutes(proud).

Ingredients

3 medium sized raw mangoes (makes 3 cups diced mangoes)
1/2 cup chili powder
1/2 cup Mustard seeds
1/2 cup salt
1/2 cup oil (I used vegetable oil)
1 tsp Fenugreek seeds
1 tbsp Turmeric

Procedure

The most important thing to remember for making avakaya is buying mangoes. They should be very hard when touched and should be of medium size.
Wash the mangoes and wipe off the water with a clean cloth or paper towel. Cut the mangoes in to pieces as shown.

Spread the mango pieces on a clean and dry paper towel. Pat dry and remove the excess moisture on the pieces. Leave it aside.

Grind Mustard seeds along with salt, chilli powder and fenugreek seeds. Some people use fenugreek seeds as it is without grinding but I prefer to powder it.

The chilli powder I use is from Andhra. This chilli powder is specifically used for making pickles which is called as "Three mango mirch powder" (made of warangal mirchi). It is pure and brings out good color to the pickle. Kashmiri chili powder can be used instead.

The ground spice mix comes to about 2 cups approximately which is called ava pindi (mustard powder)
Blend in the prepared spice powder with the mango pieces, oil and turmeric in a wide bowl. Mix well until all the mango pieces are coated with spices. Transfer the prepared pickle into a clean and dry air tight jar. Next morning the oil and juice comes out of the mango pieces.

If you taste the avakaya immediately after preparing, it will taste salty. Do not think you have added more salt or chilli powder. It take 3-4 days for the avakaya to get to its original taste.