I started very confidently the re-run of JFI series and thought
finding mangoes will not be a problem in this season. Ever since I
announced the event, it has become really difficult for me to find raw
mangoes in the market at all. Hoping that others might also find the
same problem, I thought I may have to postpone the deadline, but in this
week I found some good mangoes in the market and also there are fellow
bloggers who are sending in their entries. So lets stick with the same
deadline and try to gather few more wonderful entries.
This is my first entry to the event. Mangoes are the first and highly preferred vegetable for pickles. There are wide range of pickles that are made across India. Depending on the region, the flavours vary. Andhra is famous for pickles and chutneys and trust me there are n number of pickles that are made with mangoes. Famous among them are Avakai and Magai and again there are varieties of Avakais made across andhra. Lets hope to see some of them in the event called Pickle/Achar/Uragayi started by Hima at her wonderful blog SnackORama.
Here is how you make this pickle:
1 Raw Mangoe (Wash, wipe well, peel and grate)
3 tbsp Red chilli powder
2 tbsp Salt (adjust as per taste)
1 tsp Fenugreek (menthulu/methi) powder (dry roast in a pan and make it into fine powder)
For Tempering:
3 tbsp Oil
1 tsp Mustard seeds (aavalu)
1 Red chilly
a dash of hing
Wash and wipe the mango really well. A touch of water can spoil the entire pickle, it will not stay for too long. Peel the skin and grate into a bowl. Add red chilli powder, salt and fenugreek powder. Mix well and keep aside.
Heat oil in a pan and add the tempering ingredients. When the mustard seeds splutter remove from heat and keep aside until it cools. Add to the pickle and mix well.
Serve this pickle with hot steamed rice with a tsp of ghee or with any breakfast items like idli, dosa, upma etc.,
This is off to my own event Past Is Present - JFI- Re-run - Mango and Pickle/Achar/Uragayi Event being hosted by Hima at SnackORama.
This is my first entry to the event. Mangoes are the first and highly preferred vegetable for pickles. There are wide range of pickles that are made across India. Depending on the region, the flavours vary. Andhra is famous for pickles and chutneys and trust me there are n number of pickles that are made with mangoes. Famous among them are Avakai and Magai and again there are varieties of Avakais made across andhra. Lets hope to see some of them in the event called Pickle/Achar/Uragayi started by Hima at her wonderful blog SnackORama.
Here is how you make this pickle:
1 Raw Mangoe (Wash, wipe well, peel and grate)
3 tbsp Red chilli powder
2 tbsp Salt (adjust as per taste)
1 tsp Fenugreek (menthulu/methi) powder (dry roast in a pan and make it into fine powder)
For Tempering:
3 tbsp Oil
1 tsp Mustard seeds (aavalu)
1 Red chilly
a dash of hing
Wash and wipe the mango really well. A touch of water can spoil the entire pickle, it will not stay for too long. Peel the skin and grate into a bowl. Add red chilli powder, salt and fenugreek powder. Mix well and keep aside.
Heat oil in a pan and add the tempering ingredients. When the mustard seeds splutter remove from heat and keep aside until it cools. Add to the pickle and mix well.
Serve this pickle with hot steamed rice with a tsp of ghee or with any breakfast items like idli, dosa, upma etc.,
This is off to my own event Past Is Present - JFI- Re-run - Mango and Pickle/Achar/Uragayi Event being hosted by Hima at SnackORama.
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