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.
Well, this Grated Carrot Curry is midway between a salad and a curry. I like it for its simplicity and the fact that it is so very easy to make. For me easy-to-make is a must on weekdays, as I often have to cook and leave for work!
I also love this curry because it is very light on the stomach and so is ideal on a hot summer day when you don’t want to eat too much or then when you are on a diet! 🙂
I have this Carrot Turumu Talimpu with rotis or just by itself as a salad.
I like making Steamed Methi Muthiya for many reasons. First, I love fresh Methi (Fenugreek leaves) and try to use it in as many ways as possible. Second, I am on a weight-loss journey and am looking for healthy yet delicious snacks. Third, this recipe yields the perfect Methi Muthiya; firm yet crumbly, spicy, and light on the stomach. What more can one ask for.
Methi Muthiya is a popular snack in the Western Indian state of Gujarat. There are two variants of this dish: the deep-fried version and the steamed version. I have already written about the Deep-fried Methi Muthia when I used them for making Undhiyu. Today, I am writing about Steamed Methi Muthiya which is eaten a tea-time snack.
This tea-time treat is easy to make and the ingredients are most commonly found in Indian homes. While it is a dish best enjoyed fresh, you refrigerate the Muthia to make them last longer. What I love about this snack is that it is healthy, filling and delicious. I use it as my 4 PM treat and it helps me stay away from unhealthy Chaat or fried snacks.
This is also a great way to get children to eat loads of Methi, which they otherwise find bitter.
Do also try Kothimbir Vadi, Maharashtra’s answer to Gujarat’s Methi Muthiya. 🙂
How to Make Steamed Methi Muthiya
Steamed Methi Muthiya: A Healthy Delicious Snack from Gujarat
February 1, 2017 will be celebrated as Basant Panchami | Vasant Panchami in North and East India. It is also called Shree Panchami and is the day for Saraswati Puja in parts of Bengal and Bihar.
I was rather unaware of this festival till I met Madhumita, who is now one of my closest friends. A Bengali to the core, Madhumita and her family are also responsible for introducing me to many lesser-known delights of Bengali Cuisine. Every year, without fail, Madhumita will remind me of Saraswati Puja and Durga Puja; and this year was no different.
I will try to make something uniquely commemorative of the festival tomorrow, but in the meantime, here is a collection of some recipes that can be made to celebrate Basant Panchami.
Vasant Panchami literally means the fifth day of spring. Also, yellow is a colour associated with this festival.
A Collection of Bengali Recipes for Shree Panchami
Makara Sankranti is one of those festivals that is celebrated across the length and breadth of India, albeit under various names. Typically, celebrated over 2 to 4 days, it marks the start of Uttarayanam or the 6-month period which marks the the passage of the Sun northwards towards the Tropic of Cancer.
Hindus believe that the 6 months of Uttarayanam corresponds to 1 day for the Gods while the 6 months of Dakshinayanam, when the Sun moves southwards towards the Tropic of Capricorn corresponds to 1 night for the Gods. 🙂
Makara Sankranti is also the harvest festival and so a day to celebrate the fresh harvest. A lot of the dishes made on this day include freshly harvested produce such as rice, sugarcane, etc.
One combination that is common to Makara Sankrati celebrations across India is Til and Gud or Sesame and Jaggery. You will find people across India making sweets such as Til ke Laddoo (or Tilgul as it is called in Maharashtra) or Gajak.
It is a day to celebrate and typically every family has a feast at home. Here are some Sankranti Recipes that you can include in this feast.
Using new rice is a big part of Sankranti celebrations in the South. You can make: