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.
3-5Spicy Green Chillies. Pacchi MirapakayaAdjust to your level of spiciness
3-4tbspSesame 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.
Mango madness is on in full force in my home. I wait all year long for summer just to enjoy mangoes of all shapes and sizes; ripe and unripe for about 3 months. 🙂 Truth be told, I had quite forgotten about Methamba till I saw Nitali post it on her blog nitaliblogs. The moment I saw I knew I had to make it.
Methamba is a tangy, spicy, sweet chutney with just a hint of bitterness made with raw mangoes. A well-made Methamba can be quite a palate tickler with a medley of tastes doing a tap dance in your mouth.
How to Make Methamba
Makes: 1 Cup
Time: 20 Minutes
Sour Raw Mango Pieces – 1 Cup
Grated Jaggery – 1/3 Cup
Sugar – 1 tbsp (optional; omit if the mangoes are not very sour)
Methi or Fenugreek – 1 tsp
Mustard Seeds – 1/2 tsp
Chilli Powder – 1 tsp
Turmeric – 1/4 tsp
Asafoetida – A Pinch
Oil – 1 tbsp
Salt to Taste
Heat the oil in a pan.
Add mustard seeds and wait till they splutter.
Add the methi dana and stir-fry till they start to change colour and you can smell the aroma of methi.
Add the raw mango pieces and stir-fry for 2-3 minutes.
Add chilli powder, asafoetida, and turmeric.
Over medium heat, cook covered till the mango pieces soften a bit. Stir occasionally.
Add the 1/2 cup water.
Cook till the mango pieces turn translucent and are soft.
Peanut and Coriander Chutney/Kothimeera Verusenaga Pachadi
Kobbari Perugu Pachadi, Tengai Thayir Pachadi or Coconut Chutney with Yoghurt
Coconut Chutney for Idli and Dosa
Coriander and Coconut Chutney for Idli and Dosa
Tomato Onion Chutney or Tomato Ullipaya Pachadi
Verusenaga Pachadi, Andhra Peanut Chutney, or Groundnut Chutney
Nimmakaya Kharam with Idli
Idli Chutney Powder or Molaga Podi or Khara Podi
Kobbari Gulla Senaga Pappu Pachadi/Coconut and Roasted Gram Chutney
I have posted so many chutneys and podis that serve as wonderful accompaniments that I decided to a round-up of the recipes I have posted so far. If you try even some of them regularly, I promise you will not be bored.