Allam Pachadi is one of the most famous recipe from Andhra, it can be served as a chutney as pickle. Allam pachadi is synonyms with Pesarattu another Andhra delicacy but it also goes well with idli, dosa, paratha, pakoda etc. Allam means ginger and pachadi means chutney in Telugu so this chutney is made with ginger, tamarind, red chilli as main ingredients and it's taste really delicious even people tasting it for first time will like this pachadi (chutney).
Showing posts with label Pickle. Show all posts
Showing posts with label Pickle. Show all posts
Lemon Pickle | Nimboo Ka Achar | No-Oil Lemon Pickle Recipe | Onam Sadya Recipes
I am a big pickle fan and off all the pickles I really like lemon pickle a lot when I didn't even start to cook I used to make lemon pickle how crazy that can be !! But then I stopped making it for some unknown reason though I still love lemon pickle or nimboo ka achar after all it's so difficult to say no to this tangy, spicy and tongue tickling pickle, I wouldn't say who can say no to this pickle cause personally I know few you do say no to lemon pickle.
Avakaya | Andhra Mango Pickle Recipe
I love pickles and can totally survive on pickles if given a choice. Avakaya or Andhra mango pickle is one of my favorite pickle along with Rajasthani mango pickle I simply love both. Avakai+ghee+steamed rice is just heaven for me and I can eat that every day. My BIL used to mix rice, ghee and avakai together and distribute among all and we used to fight who will get more mango pieces.
Andhra Chicken Pickle Recipe
Chicken pickle is popular Andhra pickle recipe along with mutton, prawn pickles etc. I didn't use to eat chicken pickle for long time but recently I tried and love it. It's good change from usual chicken curry or any other chicken recipes. I don't know why it never occurred to me to post this pickle recipe or even prawn pickle for matter though I have ample of access to these yummy pickles.Puli Inji | Onam Sadhya Recipes
I am a big pickle fan, I used to eat pickles a lot though now a days it has reduced to a great extend thanks to DH!. This Puli Inji or Inji Puli as they call it was again made my ex-colleague for Onam Sadhya lunch and I took pictures. It was 1st time I had this puli inji and I instantly fall in love with it. Fabulous as it looks it taste great too, I have made this couple of times in small quantity but never really got a chance to take pictures, let’s blame my laziness for it but that not going to stop me from sharing this wonderful tasty Inji curry recipe. If you are not celebrating Onam never mind, you can still try this recipe and relish. Other pickle you can try for sadhya is Instant Mango Pickle.
Ingredients: [Adapted from YummyOYummy]
Ginger - 1/4 Cup, finely chopped
Tamarind/Puli - large lemon-sized
Green Chillies - 5 - 6
Turmeric Powder - 1/4 tsp
Chilli Powder - 1/2 tsp
Grated Jaggery - 4 tbsp or to taste
Salt - To taste
Water - 11/2 Cup
For Tempering
Coconut Oil - 2 tsp
Mustard seeds - 1/4 tsp
Dry Red Chilies - 2
Curry leaves - 1 sprig
Method:
1. Soak the tamarind in 1/2 cup warm water for a 5-10 minutes.
2. Squeeze tamarind and pour the extract into a deep saucepan. Add a cup of water, salt, turmeric powder, chilli powder and bring it to a boil (do not cover with lid).
3. Reduce flame add the chopped ginger, jaggery and let it simmer until it reaches thick consistency, stir in interval. It would take more than an hour to achieve this consistency in slow flame. [adjust tamarind and jaggery if required]
4. Heat oil in a small pan add mustard seeds and allow to splutter. Add dry red chillies, curry leaves and fry for 1 minute,off flame . Pour tempering over the prepared puli inji.
Our Inji Puli is ready to be part of Onam Sadya.
Have a nice day ~~
Instant Mango Pickle | Manga Oorugai
Summer and Mango goes hand and hand and so mango pickle, like in most homes my mom use to prepare 10-15 kgs of mango pickle for the years around and same goes for in-laws now though the recipe is different. Last year I posted my sister version of Rajasthani Mango Pickle recipe which always looks attractive & delicious and today is going to be my another favourite mango pickle which is not only easy to prepare but also it’s instant. When I didn’t even started cooking or hardly enter in kitchen still the 2 things I use to prepare was Lemon and Mango pickle(this version), from this you can see my love for these pickles. I wanted to post this recipe last year along with Sweet Mango Pickle as made this last year too but couldn’t click cause it got over before that! If you haven’t tried this version of mango pickle/ Manga Oorugai then you have to and you sure going to love it.
Ingredients
Raw Mango - 1
Chilli Powder - 1 tbsp
Fenugreek Powder - ½ tsp
Asafoetida/Hing - ¼ tsp
Salt - To taste
Oil - 1 tbsp [Used here sesame oil]
Mustard Seeds - 1/2 tsp
Dry Red Chillies - 2
Curry leaves - 1 sprig
Method
1. Chop the mango into small pieces.
2. Mix chopped mango pieces with chilly powder, fenugreek powder, asafoetida/hing and salt &. keep it aside until ready to use or leave it for a 2-3 hours.
3. In a pan heat oil, add mustards and allow to splutter, add dry red chillies, curry leaves & sauté.
4. Now add the mango pieces and mix well and cook for 2-3 minutes in medium flame or until mango become slightly soft.
Our pickle is ready, allow it to cool and store in sterilized dry pickle jar or bottle. Isn’t it easy? Goes well with Curd Rice, Any variety rice and for me I can just eat like that
.
Variations:
1. Add roasted fennel seeds powder 1 tsp, it adds nice flavour to pickle.
2. Masala coated mango pieces keep for 2-3 hours or more if you have time.
3. Add more oil if required.
4. Always use clean and dry spoon.
Have a nice day
Sweet Mango Pickle
This recipe is from my sister again and the history of this pickle and me goes long back during my schooling days. My friends use to bring this pickle along with roti/paratha for lunch box and I would happily eat these.
I never knew making this pickle is as easy as blinking eye and just with 4 ingredients. This makes very good lunch box for kids, pack it with roti/paratha and see how the enjoy it, I use to do a lot.
Ingredients:
Raw Mango - 3
Sugar - 1 Cup
Cardamom Crushed- 3
Turmeric Powder - 1/2 tsp
Method:
1. Wash and grade the raw mango.
2. In a pan/wok saute the grated mango for 2 minutes. Add sugar and cook until sugar dissolves.
3. Add turmeric powder, cardamom mix everything and cook in slow flame until sugar syrup evaporates and mango gets cooked around 7-10 minutes.
The pickle is will be sticky due to sugar so handle with care. It stays up to a week in room temperature and 2-3 weeks in fridge after that the mango bites will become hard.
Goes well with plain or stuffed paratha. Even with plan dal-rice/rasam or curd rice. Try it with rasam and it will taste like pineapple rasam and I like this with curd rice too.
Have a nice day ~~
Aam Ka Achar | Mango Pickle Recipe
We all love mango pickle don't we? You don't ...hmm that's bad then this post is not for you. And of course everyone has their own way of making pickle. The method I'm posting today is Rajasthani style, a recipe from my sister. Sis prepared and got this pickle from India, I thought of posting this for my own reference as I love this pickle and always wanted to know the recipe. This pickle is tangy, spicy and goes well with roti, paratha, puri, khakra, upma, dal-chawal or just with anything.
Ingredients:
Raw Green Mango - 1 kg [ medium size]
Salt - 4 tbsp
Turmeric Powder - 2 tbsp
Kashmiri Red Chili Powder - 8 tbsp
Saffola/Vegetable Oil - 1/2 kg
Black pepper Corn - 10
Cloves - 4
Yellow Broken Mustard Seeds - 4 tbsp
Salt - 4 tbsp
For tempering:
Fennel Seeds/Saunf- 1tbsp
Nigella/Onion Seeds/Kalonji - 1 tbsp
Asafoetida/Hing - 1 tsp
Oil - 3tbsp
To Grind
Fennel Seeds/Saunf - 2 tbsp
Fenugreek/Methi seeds - 1 tbsp
Method:
Here is all the spices we use.
1. Cut the mango in pieces (like 8-10 pieces of each mango), wash and dry in Sun for 30 minutes.
~ The mango pieces should be dry, if not pat dry with cloth.
2. Mix 2 tbsp salt and turmeric with mango pieces and keep side 4 hours.
3. Heat 1/2 kg oil until it's about to boil and keep aside for it cool completely.
4. Grind coarse fennel and fenugreek seeds separately (from the 'for grind' ingredients) and mix with red chili powder, mango pieces and keep aside.
5. Meanwhile in a small pan or wok heat oil and add all tempering ingredients, saute for a minute and pour on mango mixture.
6. Now add cloves, pepper corn, yellow mustard seeds, salt and mix well for all the mango pieces to get coated with spices.
7. Add the heated oil (which should be on room temperature now) to mango, spice mixture stir well and keep it in Sun for a day.
8. Next day put pickle in a sterilized and dry glass bottle or pickle jar and store.
Now the pickle is ready to consume and it stays for a year if kept properly.
Note:
~ Always make sure oil floats on top, press down the mango pieces with a dry spoon.
~ Always use clean n dry spoon.
~ It's better to keep small pickle jar separately for daily use to avoid touching the pickles every day.
~ Once in a while place the jar/bottle in Sun.
~ One can tie a muslin cloth on jar/bottle mouth this way the pickle gets air and remains fresh.
~ The red chili powder used in this pickle is important to have that nice red color, make sure you use good quality chili powder.
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