Hey everyone, hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, theepi avakaya – andhra avakaya (no oil – easy method). It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.
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Great recipe for Theepi Avakaya - Andhra Avakaya (No Oil - Easy Method). #rawmango -Theepi Avakaya/Bellam Avakaya is a sweet version of Mango Pickle made in Andhra Pradesh. My Grandma taught us an easy way of preparing this avakaya. ABOUT Theepi Avakaya - Andhra Avakaya ( No Oil - Easy Method ) RECIPE. Theepi Avakaya/Bellam Avakaya is a sweet version of Mango Pickle made in Andhra Pradesh.
To begin with this particular recipe, we must first prepare a few components. You can have theepi avakaya – andhra avakaya (no oil – easy method) using 7 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Theepi Avakaya – Andhra Avakaya (No Oil – Easy Method):
- Get 5 Medium sized raw and firm mango (Organic)
- Make ready 1/2 kg Jaggery (grated)
- Get 1/2 glass, Red chilli powder
- Get 1/4 teaspoon, Turmeric powder
- Get 1 glass Mustard Seeds Powder (Dry roasted)
- Take 1/2 glass Salt
- Get 1/4 glass Garlic pods (optional)
This Avakai or Avakaya is a pride of Andhra cuisine, it comes from the name Ava - Mustard and Kaya - Mango. The process of making this pickle is so easy, the few things to be noted is to keep the workspace, vessels, ladle moisture free and without any dirt. This pickle has a strong flavour of mustard and sesame oil. Pickles are called achar in Hindi.
Instructions to make Theepi Avakaya – Andhra Avakaya (No Oil – Easy Method):
- Pat dry the organic raw mangoes with a smooth cloth and peel off the skin of the raw mangoes. Deseed the mangoes and cut them into 1 and 1/2 inch large pieces.
- Take a big vessel, add cut mango pieces, salt, grated jaggery, turmeric powder and mix thoroughly in all the directions with a spatula. Ensure that the spatula used for mixing is a dry one.
- Cover it with a lid. Keep it aside for 3 days so that the jaggery mix dissolves completely leaving no residues. On the third day, add dry roasted mustard seeds powder, red chilli powder and garlic pods to the above mixture. Stir it well so that no lumps are formed.
- On the forth day, separate the mango pieces from the jaggery syrup. Transfer the jaggery syrup into a plate and sun dry this syrup for 2 days until it thickens. Ensure that the syrup is not too thicken. Simultaneously, place all the mango pieces on a plastic sheet or steel plate and dry it directly in the sun for 2 days.
- After the pieces are dried enough, they have to be placed back in the jaggery syrup. Again mix it thoroughly from the bottom using a dry long spoon. You can store it in a dry jar/ceramic jars. It can be stored for 1 to 2 years if kept away from water.
- This serves as a tasty accompaniment to curd rice or khichdi / upma.
This pickle has a strong flavour of mustard and sesame oil. Pickles are called achar in Hindi. In Andhra, mango pickle is called Avakaya. It's very famous all around the country for its spicy and robust flavors. Each region has there own version of making the mango pickle.
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