This recipe for Avabaddalu, an instant Andhra Mango Mustard Pickle, is something I learnt from my cousin Padma Desaraju this past weekend, when I visited her to see her newborn granddaughter (by extension my granddaughter too :)).
Padma is a treasure trove of traditional Andhra cooking and a wonderful cook; someone who can take the simplest of ingredients and transform it into a magical dish from it. This recipe for Avabaddalu is a testament to this fact and one of the many recipes I hope she contributes to this blog.
Avabaddalu literally means “mustard-y pieces” (as you can see I am making up words as I go along) and if you love raw mango (mammidikaya/kairi) and mustard then this is THE recipe for you. All you have to do is grind together some mustard seeds, green chillies and add the paste to raw mango pieces along with some salt and asafoetida. Voila! your instant pickle is ready.
How to Make Avabaddalu | Instant Andhra Mango Mustard Pickle
Avabaddalu is a traditional recipe for a Mango Mustard Pickle that can be savoured almost as soon as it is made. I love it because it is a blend of sour mango, bitter mustard, and spicy chilli.
- 1 Cup Finely Chopped Mango Pieces, Mammidikaya Mukkalu About 200 gms
- 1.5 tbsp Mustard Seeds, Avalu
- 3-5 Spicy Green Chillies. Pacchi Mirapakaya Adjust to your level of spiciness
- 1/3 tsp Asafoetida, Inguva
- 3-4 tbsp Sesame Oil, Nuvvula Nune, Gingelly Oil
- Salt to Taste, Uppu
Wash and dry the mango thoroughly.
Chop to small pieces and set aside.
Grind the mustard seeds, green chillies, salt, and 3 tbsp oil together to a fine paste.
Add the mustard paste and asafoetida to the mango pieces.
Add a sesame oil, if required, and mix well.
Let the Avabaddalu rest and pickle for about an hour.
To store Avabaddalu, refrigerate it!
- I use sea salt/rock salt and so ground it along with the Mustard seeds. If you are using table salt, you can add it later as well.
Step-by-Step Method to Make Avabaddalu with Pictures
- Choose a mango that is sour, typically dark green and firm.
- Wash the mango and dry it thoroughly as moisture will spoil any pickle. I typically wipe it dry and then set it aside for 10-15 minutes.
- Chop to the mango to small pieces (along with the peel) and set aside.
- Using the dry grinder and grind the mustard seeds, green chillies, salt, and 3 tbsp oil together to a fine paste. Alternatively, you can just dry grind the mustard seeds with the chillies into a powder and add it along with the salt and oil to mango pieces.
- Now add the finely ground mustard paste to the mango pieces. Also add the asafoetida.
- Using a dry spoon, mix well till all mango pieces are well-coated with the mustard paste. Add more sesame oil, if required and if the mango pieces seem dry.
- Cover and set aside the Avabaddalu to rest for about an hour. In this time, the mango pieces will release some sour flavour and absorb the mustard flavour.
- The best way to enjoy Avabaddalu is to simply mix it with some hot rice!
- If you want to store Avabaddalu, refrigerate it. It stays fresh for about 2 weeks.