RAW MANGO AND COCONUT CHUTNEY/MAMIDIKAYA KOBBERA PACHADI/THENGA MANGA THUVAIAL

Mango season in Hyderabad is about to end. Leave alone the different types of

fruits and the thotapuri mangoes, the raw mangoes are used in different forms

here. Not to mention about the avakai, apart from that, it is used in many dishes

during the season-some among them are mango pappu,mango jam,and instant chutneys

with combination of other ingredients.One such chutney is mamidikai-kobbera chutney or

Thenga-manga thuvail.The preparation is combining ingredients in raw form including

turmeric which gives good taste and flavour.Only tempering is needed.

I was looking for an authentic recipe. I viewed this

in a local channel prepared by a famous chef.I like to share this with my friends.

INGREDIENTS

MANGO                                  1 CUP

COCONUT                              1/2 CUP

METHI SEEDS                      2 TSP

MUSTARD SEEDS               1/4 TSP

CURRY LEAVES                  few

L G/HING                              1/4 TSP

TAMAMRIND EXTRACT      2 TSP

TURMERIC                        1/2 TSP

GREEN CHILLIES             4 nos

OIL                                 2 1/2 TSP

METHOD

HEAT OIL IN A PAN ADD MUSTARD SEEDS, CURRY LEAVES. REMOVE AND

RESERVE 1/2 OF IT (FOR SEASONING) AND THEN ADD METHI SEEDS AND LG/HING.

PEEL AND GRATE MANGO. COMBINE GREEN CHILLIES, GRATED COCONUT, 

TURMERIC, THICK EXTRACT OF TAMARIND AND 1 TSP OF SALT. GRIND 

TO PASTE ALONG WITH FRIED METHI SEEDS,LG AND MUSTARD SEEDS,CURRY LEAVES.

MIX THE MUSTARD SEEDS AND CURRY LEAVES WHICH WAS RESERVED.

This tastes good when had with hot rice and ghee.

STEPWISE PICTURES ;

CRISPY BENDI FRY-ANDHRA STYLE

There is none who would say they dont like vendakai/lady's finger curry.

When it is done as a dry curry it tastes good. The more the tender the

vegetable is, it gives better taste.The recipe can be used even as a starter

and children will love to have it.

LADY'S FINGER 200 GMS

OIL FOR FRYING

ROAST AND POWDER

GROUND NUTS 1 TSP

RED CHILLIES 5 NOS

CORIANDER (DANIA SEEDS) 2 TSP

JEERA 1 TSP

CHENA DAL 2 TSP

DRY COCONUT POWDER 4 TSP

GARLIC 5 CLOVES

METHOD

CLEAN AND CUT LADY'S FINGER SLITTING INTO 4

HEAT OIL IN A PAN AND FRY BENDI WHILE OIL IS VERY HOT, FEW AT A TIME

TILL THEY TURN LIGHT BROWN.

FRY ALL THE PIECES, DRAIN AND KEEP IN A BOWL.

POAST THE INGREDIENTS GIVEN EXCEPT COCONUT POWDER.

FRY GARLIC SEPERATELY IN OIL.POWDER THE ROASTED INGREDIENTS

ADD COCONUT POWDER AND FRIED GARLIC LASTLY AND BLEND IN MIXIE.

SPRINKLE THIS POWDER ON BENDI IN THE BOWL AND SERVE.

DHONDAKAYA/TINDORA/IVY GOURD PICKLE

APART FROM THE PICKLES WHICH ARE STORED FOR A YEAR THERE ARE INSTANT PICKLES MADE WITH VEGETABLES.THANKS TO 'YUM BLOG' FOR POSTING MIXED VEGETABLE PICKLE WITH BOTH NORTH INDIAN AND SOUTH INDIAN PODIS.IN ANDHRA PACHADIS ARE USED THROUGH OUT THE YEAR.IT FORMS PART OF THE MENU.MOST POPULAR ONE IS GONGURA APART FROM KORIVI KARAM,USIRIKAI PACHADI,CHINTAKAI PACHADI,ALLAM PACHADI ETC.THEY ALSO MAKE THOKKU/THUVAIL FOR DAY TO DAY USE.THERE ARE MANY IN THIS CATAGORY. ONE AMONG THEM IS DONDAKAI. THIS CAN BE DONE INSTANTLY AND STAYS CRISP.

INGREDIENTS

DONDAKAI 2 CUPS
OIL 1/2 CUP
METHI POWDER 1 TSP
CHILLI POWDER 2 TSP OR TO TASTE
HALDI 1/4 TSP
LIME JUICE 6 TSP
MUSTARD POWDER 2 TSP
SALT 4TSP
FOR TEMPERING:
MUSTARD SEEDS 1 TSP
JEERA 1 TSP
RED CHILLIES 4
LG 1/4 TSP

METHOD
HEAT OIL ADD MUSTARD, JEERA, CHILLIES,LG AND KEEP THIS TEMPERING ASIDE.
IN A BOWL COMBINE PIECES OF DONDAKAI,SALT,HALDI, CHILLI POWDER,METHI POWDER ,MUSTARD POWDER, LIME JUICE.ADD THE TEMPERING WHEN IT HAS COOLED.

UPPUMANGA/PACHAMANGA (PICKLE)

THIS PICKLE IS A DIFFERENT ONE AS THE NAME SUGGESTS IT IS “UPPU MANGA “BECAUSE IT HAS NO MIRCHI POWDER IN THE MAKING. MAY BE BECAUSE IT LOOKS GREENISH, IT IS ALSO CALLED PACHA MANGA.

USUALLY THIS VARIETY IS PREPARED IN LESS QUANTITY WHEN COMPARED TO OTHER VARIETIES.

IT GOES VERY WELL WITH CURD RICE AS AN ACCOMPANIMENT. AND BEST TASTES EVEN WHEN HAD WITH HOT RICE AND GHEE LIKE ANY OTHER PICKLE. THE MAIN INGREDIENT IT HAS FOR ITS TASTE IS THILL/ELLU/SEASAME SEEDS WHICH IS GOOD IN IRON  CALCIUM CONTENT.ALSO GIVES THE TANGY TASTE TO THE PICKLE ALONG WITH THE MUSTARD POWDER.

ALL THE PREPARATION FOR THE PICKLE SHOULD ALSO BE FOLLOWED  FOR THIS.

THE BELOW MENTIONED INGREDIENTS SHOULD BE KEPT READY.

WHITE THILL SHOULD BE CLEANED AND ROASTED IN HOT KADAI TILL THEY SPLUTTER AND GOOD AROMA COMES. COOL AND POWDER THE THILL. ALSO MUSTARD SEEDS SHOULD BE POWDERED ALONG WITH SALT AND KEPT READY. METHI POWDER,LG POWDER SHOULD BE MADE AND KEPT READY. WIPE THE CUT MANGOES AND KEEP READY.

THE MEASURES GIVEN BELOW ARE FOR 5 (FIVE)  MEDIUM SIZE MANGOES.

MANGOES           5 NOS

MUSTARD POWDER     125 GRMS

SALT         150 GRMS

THILL      200 GRMS

METHI POWDER    2 TSP

LG POWDER   1 TSP

THIL OIL    200 ML

IN A BOWL COMBINE MUSTARD AND SALT POWDER, THIL POWDER,METHI POWDER, LG POWDER AND MIX WELL. ADD 3/4 OF OIL AND MIX. ADD THE MANGO PIECES HANDFUL AT A TIME MIX WELL COATING ALL THE PIECES AND THEN PUT THEM IN JADI AFTER POURING LITTLE OIL IN BOTTOM OF THE JADI. REPEAT THE PROCESS TILL ALL THE PIECES ARE FINISHED. POUR THE REMAINING OIL ON THE TOP AND CLOSE WITH LID . TIE A CLOTH AND PLACE THE JADI IN DRY PLACE. ON THIRD DAY GIVE A STIR TO THE PICKLE USING WOODEN LADDLE THEN CLOSE AND TIE CLOTH AND  KEEP THE JADI BACK. TWO MORE TIMES THE PICKLE CAN BE MIXED WITH WOODEN LADDLE AND CAN BE USED AFTER THAT.

NOTE: The measure given for salt can be reduced since this pickle do not contain chili powder. The size of the mango and also its sourness has to be considered while adding salt. Initially the pickle tastes salty and as the mango gets soft the taste changes. It is best prefered as accompaniment for curd rice.

AVAKAI OORUGAI

I am back in Hyderabad. It is very hot with

40 to 42degrees celcius.Came all the way from Moscow where it was 8 degrees when i left.

Happy to be back home to meet my father,

brother and sister and have the delicious BANGANAPALLI  mangoes.

Ofcourse neot to miss the AVAKAI SEASON i am

on time.

It is a ritual here when it comes to preparing

mango pickle which is preserved whole year

long.  The timing for making the pickle is also

important.Usually we make before the amavasya of tamil vaigasi month--which is

around 20th May.This is ensured to avoid

mangoes getting more ripe aftr May which is

not good for pickle.

We choose an auspicious day and make the

pickle. This requires some pre-arrangements assembling the ingredients and

also keeping the JAADI cleaned and kept ready.

Choosing the variety of mangoes is also

important.The mangoes should be white in

colour when cut and should be sour and with

fibre. The mangoes are picked washed

wiped and cut to pieces with TENKA MEANING OODU.

These pieces are further wiped with dry cloth and the white fibre like thin layer

removed from the TNAKA .By doing so the pickle will absorb less oil.

Ofcourse the required quantity as per measure will be used to keep the pickle

fresh year long and it will not allow the pickle to get spoiled.

Then comes making of masala for the pickle.

The main ingredients are mirchi powder,

mustard powder, salt, methi seeds and seasame oil.

There are many varieties of pickles like

plain avakai, vellamangai, uppumangai,

engimangai, kobera mangai and engipoondu

AVAKAI OORUGAI/PACHADI

THE FOLLOWING ARE THE INGEDIENTS FOR MAKING 10 MANGOES PICKLE

MEDIUM SIZED MANGOES    10 NOS

MIRCHI POWDER

(THREE MANGOES BRAND)    400 GRMS

MUSTARD POWDER                  480 GRMS

SALT                                               400 GRMS

METHI POWDER                           50 GRMS

METHI SEEDS                                2 TSP

LG POWDER                                  2 TSP

HALDI                                            2 TSP

SEASAME OIL                            500 ML    TO 600 ML

KEEP ALL THE INGRDIENTS READY DULY MEASURED AS REQUIRED.

METHI SEEDS SHOULD BE CLEANED AND KEP IN SUN LIGHT FOR SOME TIME.

ROAST THE SEEDS IN HOT KADAI TILL THEY TURN LIGHT BROWN AND AROMA

COMES. PUT OFF STOVE ADD HALDI POWDER WHILE IT IS HOT AND STIR WELL AND

TRANSFER TO A PLATE. COOL AND THEN POWDER.

LG(ASOFOTIDA) WHICH IS IN SOLID FORM SHOULD BE USED. BREAK THEM TO PIECES AND POWDER THE REQUIRED QUANTITY

AND KEEP READY. ONE SPOON OF THIS POWDER CAN BE FRIED IN SEASAME OIL AND COOLED AND KEPT READY.

 MANGOES SHOULD BE PICKED WASHED WIPED AND THEN CUT TO PIECES.

WHEN ONE MANGO IS CUT YOU GET 16 PIECES. WIPE THE PIECES AGAIN AND REMOVE THE WHITE THIN SKIN

FROM THE TENKA/OODU AND SPREAD THE PIECES ON A WIDE PLATE AND KEEP.

I WOULD LIKE TO MENTION  A FEW WORDS REGARDING MUSTARD POWDER HERE:

IF YOU ARE USING READYMADE MUSTARD POWDER THE MASALA FOR PICKLE CAN BE PREPARED DIRECT

BY ADDING ONE AFTER OTHER THE POWDERS IN A BIG BOWL. 

                                           ALTERNATIVELY

MUSTARD SEEDS CAN POWDERED AFTER SUNDRYING THE SEEDS IN A PLATE.

 TAKE THE REQUIRED QUANTITY AND ADD THE MIRCHI POWDER

AND SALT AS PER MEASURE AND POWDER TOGETHER IN THE MIXIE.THIS CAN BE DONE

IN TWO TO THREE TIMES IN SMALL QUANTIES AS THE MIXIE JAR MAY NOT HOLD THE

WHOLE QUANTITY TOGETHER AT A TIME.

 BY DOING SO THE POWDERS BLEND TOGETHER WELL AND ALSO MUSTARD WHEN POWDERED

 ALONG WITH OTHER INGREDIENTS WILL NOTLEAVE OIL WHILE POWDERING SEPERATE.

 THE FRESHNESS OF THE MUSTARD CAN ALSO BE DERIVED.THEY CALL THIS "AVAPINDI"

WHEN ONCE THE POWDERS ARE READY PUT THEM IN A BIG BOWL  ADD METHI POWDER ,METHI SEEDS AND THEN LG POWDER AND

ALSO THE LG FRIED IN OIL(ALONG WITH OIL SHOULD BE ADDED) AND MIX WELL.

 ADD OIL LITTLE BY LITTLE MIXING THE POWDER TILL THE DRY POWDER IS FULLY MIXED WITH

OIL AND GIVES A CONSISTENCY OF MIXED CURD RICE. BALANCE OIL CAN BE RETAINED TO BE POURED LATER.

TAKE HANDFUL  OF CUT MANGOES AND ADD TO THIS MIX IN THE BOWL. COAT THE PIECES WITH THE POWDER GENTLY

MIXING WITH THE HANDS AND REMOVE THE PEICES WITH SOME PODI AND PUT IN THE  JADI KEPT READY. A LITTLE OIL SHOULD

BE POURED IN THE EMPTY JADI FIRST TO KEEP THE BOTTOM GREESY. REPEAT THE PROCESS TILL ALL THE MANGO

PIECES ARE COMPLETED. THE PODI AND MANGOES WILL BE MIXED EVENLY TILL THE END.POUR THE REMAINING

OIL ON TOP AND CLOSE WITH THE LID AND TIE A WHITE CLOTH AND KEEP IT IN DRY PLACE. THE PICKLE SHOULD

BE GIVEN A STIR ON THE THIRD DAY- THAT IS- AFTER 48 HOURS. MORE OIL CAN BE ADDED TO COVER THE PICKLE

AND IT IS GOOD IF SOME OIL REMAINS  HALF TO ONE INCH ABOVE THE PICKLE LEVEL IN THE JADI.

TWO MORE STIRS ARE REQUIRED AFTER THIS ON ALERNATE DAYS. THEN THE PICKLE IS READY FOR USE.

PAVAKAI CURRY

PAVAKAI IS RARELY COOKED IN OUR HOUSES.
CHILDREN NEVER LIKE TO HAVE THIS. EVEN ELDERS
TAKE IT FOR MEDICINAL PURPOSE.FOR TASTE SAKE
WHEN IT IS USED-IT GIVES ITS
UNIQUE SMELL AND TASTE IN RECIPES LIKE PITLAI.
THIS VEGETABLE IS AVOIDED ON AUSPICIOUS DAYS,
MAY BE FOR THE REASON IT HAS THE BITTERNESS.
THOUGH BITTERNESS IS GOOD FOR HEALTH THIS VEGETABLE
REQUIRES SOME PRE-COOKING STEPS TO BE FOLLOWED EVEN BEFORE
IT IS CUT. USUALLY THE POINTED PORTION IS SCRAPED OFF.
IT IS CUT AND MIXED WITH SALT AND LEFT FOR SOMETIME TO
REMOVE THE BITTER JUICE OUT OF IT. NORMALLY THE VEGETABLE
IS PAR BOILED BEFORE MAKING IT AS A CURRY OR IN GRAVY FORM.
EVEN WHILE PAR BOILING TAMARIND IS USED ALONG WITH SALT AND
HALDI.THE BITTERNESS IS NOT FULLY LOST EVEN AFTER FOLLOWING THE
STEPS. BUT WHEN FRIED AND MADE AS CURRY WITH OTHER INGREDIENTS
IT TASTES GOOD. ONE SUCH RECIPE IS GIVEN BELOW. IT IS DONE IN
ANDHRA PRADESH IN ANDHRA REGION.


INGREDIENTS

BITTER GOURD/
PAVAKAI 500GMS

GRAM FLOUR/
BESAN 2 TBLS

JEERA 2 TSP

CHILLI POWDER 2 TSP

SALT

HALDI 1/2 TSP

LG 1/4 TSP

OIL 2 TBLS


CUT PAVAKAI EITHER LIKE RINGS OR THIN LONG PIECES. ADD
2 TSP SALT MIX WELL AND KEEP ASIDE FOR MINIMUM 1/2 HR.
SQUEEZE AND RINSE IT WELL UNDER RUNNING WATER AND DISCARD THE
SEEDS IF ANY, DRAIN AND KEEP ASIDE.

HEAT OIL IN KADAI PREFERABLY HEAVY BASED ONE, ADD PAVAKAI SAUTE
AND COOK ON MEDIUM FIRE. STIR OCCASIONALLY TILL ALL THE PIECES
TURN LIGHT BROWN AND EVENLY FRIED.

MAKE POWDER OF JEERA. DRY FRY BESAN IN HOT KADAI ON LOW FIRE
TAKING CARE NOT TO BURN THE FLOUR. REMOVE AND MIX WITH CHILLI
POWDER, JEERA POWDER AND LG. ADD THIS POWDER TO COOKED PAVAKAI
IN KADAI AND SAUTE. KEEP STIRING FOR A WHILE AND ADD LITTLE
SALT JUST REQUIRED FOR THE POWDER- MIX AND REMOVE.
THIS CAN BE HAD WITH ROTI, AND HOT RICE WITH GHEE ALONG WITH RAW ONION
PIECES. MANY OF THE FRIED CURRIES CALLED "VEPUDU" IN ANDHRA STYLE
ARE HAD WITH RAW ONION PIECES WHEN MIXING WITH RICE-SPECIALLY
WITH GONGURA PACHADI SAADAM.

DRUMSTICK CURRY

 MURUNGAIKAI /DRUMSTICK IS USUALLY USED FOR SAMBAR IN MOST SOUTH
INDIAN HOUSES. THE UNIQUE AROMA WHILE COOKING IT IS APPETISING.
I TA STED THIS CURRY IN MY FRIEND'S HOUSE WHILE IN UAE. THEY ARE FROM
ANDHRA PRADESH AND MOST OF THE CURRIES THEY COOK ARE IN GRAVY FORM
AND THEY ARE SPICY.MY CHILDREN LIKE THIS CURRY VERY MUCH AND WHEN
DONE WITH TENDER DRUMSTICKS THEY TASTE GOOD.

DRUMSTICKS 4 NOS

TOMATOES 4 NOS

ONION 1 NO

GINGER GARLIC PASTE 1 TSP

GREEN CHILLIES 4NOs

DANIA POWDER 1TSP

RED CHILLI POWDER 1TSP

CINNAMON STICK PIECE

OIL

SALT

HALDI 1/2 tsp


CUT DRUMSTICKS, ONION AND TOMATOES AND KEEP.
HEAT OIL (2 TABLESPOON) IN A PAN, ADD CINNAMON,AND THEN ONION AND FRY.
ADD GINGER GARLIC PASTE AND SAUTE. ADD DRUMSTICK PIECES AND SPRINKLE
LITTLE WATER, COVER AND COOK ON MEDIUM FLAME.KEEP STIRRING NOW AND THEN.
WHEN 1/2 DONE,ADD TOMATOES, SAUTE AND ADD SALT,HALDI, SLIT GREEN CHILLIES COVER AND COOK.
WHEN TOMATOES BECOME PULPY ADD DANIA POWDER AND CHILLI POWDER MIX AND COOK FOR A WHILE TILL RAW SMELL OF DANIA AND CHILLI POWDER GOES.REMOVE AND GARNISH WITH CORIANDER LEAVES.