Andhra pickles & Powders

Hi Saahithya:
How many green chillies to be used in Lime and Greenchilli pickle receipe?
Thanks
epics

Originally Posted by Saahithya

GREENGRAM AVAKAYA (pesara avakaya)

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LIME&GREENCHILLI PICKLE
Select thin skin,and juicy lemons.
Lemons 12
salt
oil 400gm
Turmeric 11/2tsp
Mustard seeds 3tbsp
Ginger tbsp(cut thinly legnth wise)

Mehtod:-
Blend mustards into smooth powder.
Cut 6 limes into 4 parts/8 parts.
Squeeze 6 limes without seeds.
Slit green chillies(do not remove stalk),peel & cut the ginger.
Mix all powders into lime juice.
Now add the bits & chillies,ginger,mix well.
Heat 2tbsp oil and add 2tsp of asafoetida and add directly to the mixture,stir well and store after cool in a ceramic jar.
Add tempering whever you use(take small amounts and season it!)

Originally Posted by Saahithya

LIME&GREENCHILLI PICKLE
Select thin skin,and juicy lemons.
Lemons 12
salt
oil 400gm
Turmeric 11/2tsp
Mustard seeds 3tbsp
Ginger tbsp(cut thinly legnth wise)

Mehtod:-
Blend mustards into smooth powder.
Cut 6 limes into 4 parts/8 parts.
Squeeze 6 limes without seeds.
Slit green chillies(do not remove stalk),peel & cut the ginger.
Mix all powders into lime juice.
Now add the bits & chillies,ginger,mix well.
Heat 2tbsp oil and add 2tsp of asafoetida and add directly to the mixture,stir well and store after cool in a ceramic jar.
Add tempering whever you use(take small amounts and season it!)

Hi,

you have not mentioned how much green chilly we have to put and also you gave 400ml oil in the ingredients and then asked only 2 tabspoil ? what to do with balance oil? can you explain?

dear krishnaamma,
amazing has been your suggestion to make thokku of amtekai it has come out so well my mom is drooling over it and asking again and again who is krishnaamma thanks to you pal for this new receipe...sunkan

Hi Sundari,

Thank you so much for the nice feed back. I am so happy to hear that your mother liked it. I am blessed. Please convey my Namaskarams to her.

Really I am felling so happy sundari. thank you very much.

krishnamma and epic..

thank you for going through my post..reg. green chillies..it depends on how spicy you want the pickle to be..however as the green chillies will be soaked in teh lemon juice during the storage of the pickle..i have put a handful of green chillies..small ones..not the long ones though..

I think I have typo there reg. teh oil part...i will correct it..you just need the oil for tempering thats all..i.e 4 or 5 table spoons.

Babyraji

There are two ways you can make fresh dosakaaya pacchadi or chutney.one with green chillies and the other with red chillies..

Dosakaaya chutny with green chillies

1 dosakaaya
10 to 12 green chillies
3 spoons tamarind juice
salt

peel and cut the dosakaaya into cubes neither small nor big (remove the seeds) also taste a piece of dosakaaya to check its not bitter.
put green chillies and tamarind juice and salt in a blender and grind.till it becomes a paste and then put the dosakaya pieces or cubes.

Ensure that we dont blend the dosakaaya pieces to a smooth paste. it wont taste good as a paste rather just blend it for 1 or 2 minutes and take it off

Dosakaaya chutney with red chillies

10 red chillies
1 dosakaaya
salt
3 to 4 spoons of tamarind juice
oil for tempering

Prepare tempering wtih oil and teh red chillies (along with jeera, mustard seeds,etc)
peel the dosakaaya and remove the seeds and cut into pieces

in a blender put the tempering and the tamarind juice and blend it to a smooth paste and then put the dosakaaya pieces and the salt and just blend it for a minute or so.chutney is ready.


hope you will like it.. :)

Sonti Gunda(Dry ginger powder)
This is also good for new moms. Upto three weeks after delivery my mother used to give to the new moms. It is an appetizer. It helps to feel hungry and also helps to produce breast milk. Very very easy to make and tasty too.
Ingredients:
fistful dru ginfer pieces salt for taste 1 tbls.ghee
Process:
Fri sonti kommulu with ghee. When fry, the hardness of sonti goes,becomes puffed and easy to make powder. it has a nice aroma. Make powder adding salt. Before taking meals, eat hot rice with this first,adding ghee, then finish with other items. It increases appetite.
Other Information:
Qty:	2-3 servings
Storage Time & Location:	keep in air tight container

Tomato Niluva pachadi From Andhra Kitchen Recipes.. Stays well even for an year Ingredients: 1 kg Tomatoes 200 gms tamarind 200 gms salt 200 gms chilli powder 250 gms peanut oil 2 tbsp turmeric 20 garlic pcs Process: wash Tomatoes and wipe them with cloth and see that theres no water sticking to tomatoes . Cut tomatoes into 6 pieces then add salt and turmeric and keep them aside for 3 days . you wld find water formed in the tmoatoes after 3 days , take few tomatoes into ur hand and squeze all the water from tomatoes and put them in a seperate plate ,do this for the remaining tomatoes. Once finished dry the tomatoes in sun for 3 days ,make sure the tomatoes are dried else the pickle wldn't stay long . once you remove tomatoes add tamarind to the syrup and after 3 days when the tomatoes are dry add chilli powder and tomatoes into the tamatrind syrup.now grind the whole mixture. take a pan and heat the peanut oil ,add garlic and fry them once red mix them in the paste thats made and keep on mixing the oil until it gets mixed in the tomato pickle . Other Information: Qty: 1/4 kg Storage Time & Location: cool dry place appadala pindi it's not difficult. try and enjoy. Ingredients: 1/4kg. uraddal, 100grs.redchilli powder, 1/2sp.ingu, 1-1/2cup oil, salt as per taste. Process: warm dal without oil in a kadai(just to get warm), grind into a smooth powder.take into the kadai add all other ingrediants expect oil. add water mix it into a rough dough. knead it thoroughly by adding a little oil each time.you need to knead it very well until all the oil absorbed. make small balls. eat with hot rice and ghee. you can make the powder and mix all other ingrediants expect oil. eat like kandipodi with hot rice and gingly oil(nuvvulanoone). Other Information: Qty: 10 sevings Storage Time & Location: 1 week

Dear saahitya you done cool job..

Thanks for sharing yar, Gongura and tomato are my favorites. Also Avakaya yummy, it should be tasted only at the first preparation in summer. With new red chillies powder it tastes very spicy and hot..

Also post some Podullu, dosa, idly podi and also some other podis for mixing with rice..

Saahithya,

Can we make avvakkai pickle with the raw mango available in USA(Indian grocery stores). Also wanted to check with you about cutting the mango seed.

Thanks.

thanks senorita...sure will post the powders soon..i have posted some of them..see the first page...will post more ...

Samayal..

I tried to make aavakaaya from the mangoes we get in USA....i took the very hard mangoes and made the pickle on that day only..as if we keep the mango in refrigerator for 1 day also it becomes soft which is not good for a pickle as it holds moisture...

to cut the hard core of the mango..i.e the seed i used the bone cutter knife...you can get it in walmart or target...