The Pickle is READY!

Today is the fourth day and I mixed the Avakai pickle gently and transferred it to clean and dry bottles.Then topped it with more oil.Hmmm...Yummy:)

Avakkai(Mango Pickle)

It has been a very long time since I made this pickle.It is very simple to make,once you have the mangoes cut as per the recipe.Each piece has to have the shell part of the seed attached to it.So it is very hard to do it at home unless you have a very sharp and strong knife or some kind of cutter which can cut the shell along with the mango pieces.But once I did  pickle this using grated mangoes as my daughter likes to mix this with rice and have it.Even now I am sure ,while she is reading this post she will be drooling :).But when you grate and make this pickle you need extra oil  and it has to be stored in the refrigerator. I used Rumani mango which is very sour to taste.

INGREDIENTS
Mangoes--------------------------------- 12
Red chilly powder------------------------ 2 Cups
Rock Salt-------------------------------- 2 Cups
Fenugreek seeds------------------------- 2Tsp
Mustard seeds--------------------------- 2 Cups
Turmeric powder------------------------ 1/4 Cup
Gingely oil------------------------------- 2 Cups

TIPS
The mango should be very sour for this recipe.If not reduce the amount of salt to 1 3/4 cup.If you cannot get Rock salt then 1 1/2 cups of salt is enough.

METHOD
Wash the mangoes and cut the mangoes as per the recipe.The seeds and the thin coating like the onion peel should be removed.Wash the cut mangoes too and dry it in cloth in the shade.There should be no trace of water or moisture in it.

If you are going to use Rock Salt dry it in the sun to remove the moisture.Grind the mustard seeds and the rock salt.Mix all the ingredients in a clean dry vessel.The jar which you are going to put the masala and the pickle should be washed and dried in sun to remove the moisture.Take a large vessel with wide opening.Put some mango pieces and add the mixed masala and mix well with a ladle.

If you want to use your hands,wash it and dry it fully before mixing the pickle.No dampness should be allowed in any of the stages of preparation.Again add some mango pieces and do the same till you are done with all the pieces.

Transfer this to a ceramic or glass jar and tie the mouth with a clean white cloth.Don't disturb this for three days.On the third day mix it again with a ladle and add 1more cup oil on top so that the pickle is covered with oil.Seal the jar tightly with a lid.Take care to use dry utensils and keep it moisture free(water spoils the pickles).Leave this for 5 to 10 days for the pickle to soak in the masala and to develop into a mouth watering recipe.

Puli Ingi

INGREDIENTS:

Tamarind------------------------------1 big lemon size
Ginger chopped-----------------------1/2 cup
Tender Green Chilly chopped---------1/2 cup
Hing----------------------------------1/4 Tsp
Fenugreek roasted and powdered-----1/2 tsp
Oil-------------------------------------2 Tbsp
Mustard seeds-------------------------1 Tsp
Curry leaves---------------------------2 sprigs
Turmeric powder----------------------1/2 Tsp
Salt as required.

METHOD:

Clean and soak tamarind in 1 cup of water  for an hour.Grind it to a fine paste.
Add oil in a kadai and when it is hot enough add the mustard seeds.When it starts crackling add the curry leaves,ginger and green chilly and saute' for a minute.Then add hing and turmeric powder and and mix well.Now add the fenugreek powder and salt.Mix well and then add the tamarind paste and stir well.Cook this mixture on a very low flame as this will start splattering if the flame is high.Cook till the gravy thickens.Keep stirring this mixture occasionally to avoid sticking to the bottom.
This goes very well with Curd rice and also with hot dosas.This quantity will yield 1 cup of  pickle.