Ingredients with Measurements:
- 2 cups of raw mango, chopped
- 1/2 cup of mustard seeds
- 1/2 cup of fenugreek seeds
- 1/2 cup of red chili powder
- 1/4 cup of salt
- 1/4 cup of sesame oil
Special equipment needed:
- Blender or food processor
- Mixing bowl
- Sterilized glass jars with lids
Step-by-step instructions:
1. Wash and dry the raw mangoes. Cut them into small pieces and set aside.
2. In a dry pan, roast the mustard seeds and fenugreek seeds until they turn golden brown. Let them cool down.
3. In a blender or food processor, grind the roasted seeds into a fine powder.
4. In a mixing bowl, combine the ground seeds, red chili powder, and salt.
5. Add the chopped raw mangoes to the mixing bowl and mix well.
6. Pour sesame oil over the mixture and mix well again.
7. Transfer the mixture into sterilized glass jars and close the lids tightly.
8. Keep the jars in a cool, dry place for at least a week before consuming.
- Time:
Preparation time: 20 minutes
- Cooking time: None
Temperature:
- Room temperature
Serving size:
- Makes about 2-3 cups of aavakaaya pachadi
Nutritional information:
- Calories: 50 per 1 tablespoon
- Fat: 3g
- Carbohydrates: 5g
- Protein: 1g
Substitutions for ingredients:
- You can use any type of oil instead of sesame oil.
- You can adjust the amount of red chili powder and salt according to your taste.
Variations:
- You can add garlic cloves or ginger to the mixture for extra flavor.
- You can add roasted cumin seeds or coriander seeds to the mixture for a different taste.
Tips and tricks:
- Use only fresh and unripe mangoes for this recipe.
- Make sure to sterilize the glass jars and lids before using them.
- Mix the pachadi well every day for the first week to ensure even distribution of flavors.
Storage instructions:
- Store the aavakaaya pachadi in a cool, dry place for up to 6 months.
Reheating instructions:
- This recipe does not require reheating.
Presentation ideas:
- Serve the aavakaaya pachadi in a small bowl or on a plate with other condiments.
Garnishes:
- You can garnish the pachadi with fresh coriander leaves or curry leaves.
Pairings:
- Aavakaaya pachadi goes well with rice, roti, or any Indian bread.
Suggested side dishes:
- Serve the pachadi with any vegetable curry or dal.
Troubleshooting advice:
- If the pachadi is too salty, add more chopped mangoes to balance the flavors.
- If the pachadi is too spicy, add more oil or chopped mangoes to reduce the heat.
Food safety advice:
- Make sure to use clean utensils and hands while preparing the pachadi.
- Store the pachadi in a clean and dry place to avoid contamination.
Food history:
- Aavakaaya pachadi is a traditional pickle from the state of Andhra Pradesh in India. It is made with raw mangoes, mustard seeds, and red chili powder.
Flavor profiles:
- Aavakaaya pachadi has a tangy, spicy, and slightly bitter taste.
Serving suggestions:
- Serve the pachadi as a condiment or side dish with any Indian meal.
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Region: Indian