Search This Blog

Thursday, May 10, 2018

Vellam/ jagree mango pickle

This is a variety of pickle prepared with jagree. All other ingredients used  and the procedure that is followed in making the Avakai pickle is the same.Please see this link for detailed method in preparing avakai pickle
http://hemakrish-beshanaindiansamayal.blogspot.in/2018/05/avakai-repost.html

Jagree is used in addition to make this variety. The measure of mustard powder is reduced for this.(We use 120 gms for avakai). The oil is also not added on the day (3rd day) we give first stir for this as the jagree melts and gives a gravy consistency. Tastes very yummy when had with plain hot rice and also goes well with curd rice and also as a side dish for rotis.

INGREDIENTS


RAW MANGOES
5 NOS
RED CHILI POWDER
150 GMS
MUSTARD POWDER
100 GMS
SALT
150 GMS
METHI POWDER
25 GMS
METHI SEEDS
10 GMS
HALDI
2 TSP
ASAFOETIDA POWDER
1 TSP
JAGREE
300 GMS
THILL OIL
200 ML


The preparations required after assembling the required ingredients are as below.


Dry roast methis seeds
Add haldi /turmeric powder


Cool and grind


Fry asafoetida in hot oil
Weigh  the powders and jagree




Assemble the ingredients in a bowl


pound jagree to smaller pieces 




Mix well after adding jagree
Add mango pieces in batches

Mix with masala

Put in the jar kept ready with oil coated at the bottom

Repeat process till all the mango pieces are added
Stir on third day. Check for spiciness. The sourness of mango would not have come out, so keeping that in mind we should wait for second stir on fifth day. Scoop out very little quantity for tasting with rice. The pickle tastes good as it ages , provided it remains unused long. Tastes yummy when it is fresh.

No comments:

Post a Comment