Avabaddalu | Instant Andhra Mango Mustard Pickle by Padma Desaraju

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 :)).

Avabaddalu | Instant Andhra Mango Mustard Pickle
Avabaddalu | Instant Andhra Mango Mustard Pickle

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.

Also try these recipes for pickles and chutneys with mango: Kanda Kairi, Methamba, and Mammidikaya Mukkalu.

How to Make Avabaddalu | Instant Andhra Mango Mustard Pickle

Avabaddalu | Mango Pieces Pickled in Mustard Green Chilli Paste
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Avabaddalu | Instant Andhra Mango Mustard Pickle
Prep Time
10 mins
Cook Time
5 mins
Total Time
15 mins
 

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.

Course: Accompaniment, Side Dish, Sides
Cuisine: Andhra Recipes, Indian, South Indian
Author: Aruna
Ingredients
  • 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
Instructions
  1. Wash and dry the mango thoroughly.

  2. Chop to small pieces and set aside.

  3. Grind the mustard seeds, green chillies, salt, and 3 tbsp oil together to a fine paste.

  4. Add the mustard paste and asafoetida to the mango pieces.

  5. Mix well.

  6. Add a sesame oil, if required, and mix well.

  7. Let the Avabaddalu rest and pickle for about an hour.

  8. Enjoy Avabaddalu!

  9. To store Avabaddalu, refrigerate it!

Recipe Notes
  • 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

  1. Choose a mango that is sour, typically dark green and firm.
  2. 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.
  3. Chop to the mango to small pieces (along with the peel) and set aside.
  4. 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.
  5. Now add the finely ground mustard paste to the mango pieces. Also add the asafoetida.
  6. 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.
  7. 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.
  8. The best way to enjoy Avabaddalu is to simply mix it with some hot rice!
  9. If you want to store Avabaddalu, refrigerate it. It stays fresh for about 2 weeks.
Ava Baddalu
Ava Baddalu

Tender Green Peppercorn Pickle in Lemon Juice | Kurumilagu Urugai

Tender Green Pepper Pickled in Lemon Juice
Tender Green Pepper Pickle

Pickling tender green peppers in lemon juice is something we learnt from my erstwhile neighbours. The Subramaniams were our neighbours for over 15 years. Subramaniam Aunty was from a proper Tamil Iyer family while Subramaniam Uncle was from a Palakkad Iyer family. Both were foodies to the core and used to invite us over to taste absolutely yummy stuff. 🙂

Subramaniam Aunty taught my mom to pickle Tender Green Peppercorn in Lemon Juice and it has become a staple in our home. A couple of days ago when I saw fresh green peppercorns in the market, I could not but give in to the temptation of making this delicious Green Pepper Pickle.

How to Make Tender Peppercorn Pickle | Fresh Green Pepper Pickle

Making Time:  45 Mins

Pickling Time: 2 weeks

Equipment: Air-tight glass bottle with a wide mouth (at least 250 ml capacity)

Ingredients

  1. Tender Green Pepper on Stem – 100 gms
  2. Salt – 3 tbsp
  3. Lemon Juice – 1 to 1.25 Cup

Method

  1. Ensure that you have a completely dry glass bottle
  2. Wash the tender pepper and pat with a cotton cloth.
  3. Set aside the tender pepper to dry completely. Do not separate the peppercorn from the stem.
  4. Place the peppercorn in a large glass or ceramic bowl.

    Tender Green Pepper | Fresh Green Pepper
    Tender Green Pepper | Fresh Green Pepper
  5. Pour the lemon juice over the peppercorns.
  6. Add the salt.

    Tender Green Peppercorn Pickle
    Tender Green Peppercorn Pickle
  7. Using a dry spoon mix well and set aside for 1 hour.

    Fresh Green Pepper Pickle
    Fresh Green Pepper Pickle
  8. Transfer the peppercorns with the lemon juice and any residual salt into a dry glass bottle.
  9. Ensure that all the pepper is submerged/completely covered in the lemon juice.
  10. Close the bottle and set aside to pickle for 1 to 2 weeks.
  11. Gently shake the bottle every couple of days.
  12. After the pepper has pickled (it will turn a paler green and eventually blackish), mix well with a dry spoon.

    Kurumilagu Urugai | Tender Green Peppercorn Pickle
    Kurumilagu Urugai | Tender Green Peppercorn Pickle
  13. Serve a little of the green pepper pickle (Kurumilagu Uragai) with Thayir Sadam or Dal-Chawal.

Tips

  • When you buy the green peppercorn, ensure that the peppercorns are green and tightly stuck to the stem. This means that they are fresh.
  • Do not separate the peppercorn from the stem. If you do, the pickle will go bad very quickly. 🙁
  • If you have some peppercorn that have separated from the stem, do not add them to the pickle.
  • As time passes, you will find that the stem of the peppercorn goes black and then the peppercorn itself starts to turn black. That is perfectly natural.
  • As with any pickle, ensure that the peppercorn, the bottle, and any spoon or utensil that you use is dry.
  • Do not pickle this in a steel vessel. You will find it corroded and the pickle spoilt.

Nimmakaya Uragaya – 1 (Andhra Lemon Pickle with Oil)

Nimmakaya Uragaya | Andhra Style Lemon Pickle in Oil
Nimmakaya Uragaya | Andhra Style Lemon Pickle in Oil

Nimmakaya Urugaya (or simply Nimmakaya) can be fund in most South Indian homes and certainly in many South Indian weddings. The pleasure of having Nimmakaya with Perugu Annam (curd rice/thair sadam) is indescribable.

This pickle is one of the few foods that you can “taste” when you are ill and when your sense of taste is dulled.

As children, when we were ill, my mother and grandmother would wash off all the spice/masala from the pickled lemon pieces and give us the piece to suck or with pappu annam or perugu annam. On other days, I would save the “cleaned” piece for the last while having lunch/dinner, only to have my brother steal it! 🙂

You can find lemons all through the year in India. However, the best time to make lemon pickle is in winter when you get the juicy fruit in abundance.

This is a nilava urugaya, which means that you can preserve and use it for up to 2 years or more.

Do also try my recipe for Avakaya, DosavakayaUsiri Avakai and Usirikaya Nilava Pachadi.

How to Make Nimmakaya Uragaya | Andhra Style Lemon Pickle in Oil

Ingredients

  1. Lemons – 25
  2. Salt – 1/2 Cup
  3. Turmeric – 2 tsp
  4. Chilli Powder – 2/3 Cup
  5. Sesame Oil – 1/2 Cup
  6. Mustard Seeds – 1 tbsp
  7. Fenugreek Seeds – 1/2 tbsp
  8. Asafoetida Powder/Hing – 1/2 tsp

Method

  1. Wipe the lemons dry with a soft, dry cloth.
  2. If possible, dry them in the sun for about 1 hour.
  3. In an absolutely dry wok/kadai, mix salt and tumeric powder.
  4. Cut the lemons into quarters or smaller pieces.
  5. Add the lemon pieces to the salt and turmeric pieces.
  6. Mix well.
  7. Store in a dry, clean, air-tight ceramic or glass jar for 3 days.
  8. After 3 days, in a wok/kadai, heat the sesame oil.
  9. Add mustard seeds and wait till they splutter.
  10. Turn off the heat.
  11. Add asafoetida powder.
  12. Let the oil cool completely to room temperature.
  13. Dry roast the fenugreek seeds till they just start to change color.
  14. Let the fenugreek seeds cool completely and powder them.
  15. When the oil is completely cool, add fenugreek powder, chilli powder, and the lemon-turmeric-salt mix to the oil.
  16. Mix well.
  17. Store in a dry, clean, air-tight ceramic or glass jar for 3 weeks.
  18. Enjoy!

Usiri Avakaya | Nellikai Uragaya | Andhra Amla Achar

Usiri Avakaya or Pickled Indian Gooseberry or Amla Achar
Usiri Avakaya or Pickled Indian Gooseberry or Amla Achar

Winter is upon us and with it come lovely winter vegetables like Chukka Koora/Khatta Bhaji, Sweet Potatoes/Shakar Kand,  Purple Yam/Kand, Fresh Peas/Vatana…

One of my absolute favourite winter vegetables is Usirikaya/Amla/Indian Gooseberry. I can eat it pickled in brine, as Usirikaya Nilava Pachadi (Chutney), as a murrabba/jam, in a pappu or then as a pickle…..

This recipe is for the pickle called Usiri Avakaya in Telugu and Nellikai Urugai in Tamil.

How to Make Usiri Avakaya | Nellikai Urugai

Ingredients

  1. Usirikaya | Nellikai | Amla | Indian Gooseberry – 1/2 Kg
  2. Mustard Seeds – 50 gms
  3. Chilli Powder – 100 gms
  4. Salt – 60 gms
  5. Fenugreek Seeds – 1 tbsp
  6. Turmeric Powder – 1 tsp
  7. Asafoetida – 1/2 tsp
  8. Sesame Oil – 225 ml

Method

  1. In a wok/kadai, dry roast the fenugreek seeds till they start to change color.
  2. Set aside the fenugreek seeds to cool.
  3. Grind the cooled, roasted fenugreek seeds to a fine powder.
  4. Grind the mustard seeds to a fine powder.
  5. Wipe each usirikaya with a soft cotton cloth to ensure it is dry.
  6. In a wok/kadai, over medium flame, heat the oil.
  7. Add the usirikaya to the hot oil.
  8. Over medium flame, fry the usirikaya for about 15 minutes till the usirikaya starts to soften. The usirikaya starts to crack open as it cooks and softens.
  9. Take the wok off the heat and let the usirikaya and oil cool completely.
  10. Add the asafoetida, mustard powder, fenugreek powder, salt, turmeric, and chilli powder.
  11. Mix well.
  12. Let the Usiri Avakaya cool completely.
  13. Transfer the uragai to a dry clean glass bottle.
  14. Let the Usiri Avakaya marinate for about 1 week before eating.
  15. Serve with Curd Rice or Warm Rice and Ghee.

Maagai or Magaya – A Dried Raw Mango Pickle

Magai, Maagaya, or Magaya - A Raw Mango Pickle from Andhra Pradesh
Magai – Raw Mango Pickle

Summer means time for uragai and vadiyalu. While Avakai or Avakaya is the most famous of the mango pickles from Andhra Pradesh, we have many others that are just as delicious. Today, I am presenting the recipe for Maagaya (Magaya or Magai), a pickle that needs the unripe mango pieces to be marinated in salt and turmeric and then sun-dried till they are completely dried. These pieces are then mixed with the rest of the masalas and pickled to get a tangy and spicy Magai.

Magai or Magaya is one of my favourite pickles; not only can we eat it by itself, we can also use it to make two pachadis; a sweet one called Teepi Magai Pachadi and a savoury one called Magai Perugu Pachadi!

How to Make Magai or Magaya – Andhra Raw Mango Pickle

Ingredients

  1. Raw Mangoes – 3 Kg
  2. Chilli Powder –  1/2 Kg
  3. Mustard Seeds – 25 Gms
  4. Fenugreek Seeds – 200 Gms
  5. Salt – 1/2 Kg
  6. Turmeric – 3 tbsp
  7. Gingelly Oil – 3/4 Kg
  8. Red Chillies – 10
  9. Asafoetida/Hing – 1 tsp
  10. Mustard Seeds – 3 tbsp
  11. Ceramic/Glass Bottle – 1 Large (about 3 Kg capacity)

Method

  1. Rub the clean with a soft dry cloth.
  2. Peel the mangoes and cut into thin long (2″) strips.
  3. In a large, dry glass or ceramic bottle, mix together mango pieces, salt, and turmeric.
  4. Set aside for 2-3 days till the liquid begins to separate.
  5. Squeeze the juice from the mango pieces.
  6. Sun dry the mango pieces and juice separately for about 3 days or till the mango pieces lose the moisture but are not very stiff. The juice will also become concentrated.
  7. In a large, heavy-bottomed, heat the gingelly oil to a medium temperature.
  8. Add about mustard seeds and wait till they sputter.
  9. Turn off the heat.
  10. Add the red chillies and asafoetida.
  11. Let the oil cool completely.
  12. Dry roast the fenugreek seeds till they start to change color.
  13. Let cool and grind to a fine powder.
  14. Grind the rest of the mustard seeds to a fine powder.
  15. Add the dried mango pieces to the juice and mix well.
  16. Add chilli powder, fenugreek powder, and mustard powder to the mango pieces.
  17. Mix well.
  18. Add the mango-spice mix to the completely cooled oil.
  19. Mix well.
  20. Store in a dry, airtight glass or ceramic bottle for about 2 weeks. After 2 weeks, the pickle is ready to eat.

The pickle can be used for up to 2 years after it is made. In my home, you will find pickles of many vintages; freshly made, 1-year old, 2-years old….. Each has its own specific use! 🙂

Tips

  • When making pickles, everything about you must be bone dry; your person, the vessels, and the environs.
  • Mangoes must be raw, dark green, and hard. If you use mangoes that are even a little soft, your pickle will be spoilt.
  • I cannot emphasize enough that everything must be dry.
  • Ensure that the fenugreek seeds are completely cooled before powdering them.
  • Ensure that the oil is completely cold before adding it to the pickle.
  • If you add hot ingredients, the water vapour they release is enough to spoil the pickle.
  • I normally take out as much pickle as I need in a separate bottle for everyday use.
  • Try not to open the bottles in which you store pickle for the long-term when it is raining or the atmosphere has high moisture content.

I love magai with just hot rice and gingelly oil, or then as a side dish to perugu annam (curd rice) or mudda pappu annam (plain lentils with rice).