Puliohra Avakaya Recipe -- How to make Pulihora Avakaya

Hi, Good morning. Thank you, friends and viewers. Today I will post how to make pulihora avakaya.

Thanks to Saraschandra for this post. Avakaya or pickles is what we Telugu people love and it is an integral part of our day to day life. Pickles with mangoes is the most interesting and important activity of the season. With different varieties of mango pickling available around, we start with small portions and simple varieties till we make the original real AVAKAYA. Once the avakaya prepared and ready to eat no one touches other chutneys and sometimes people prefer to have only it. Avakaya is a spicy pickle and can be stored for one full year.
Pulihora avakaya, maagaaya, turumudu pachadi, nune menthikaya and menthimukkalu are temporary pickles with mangoes. It is an activity in every household during summer season every year. Saraschandra my cousin is expert in making them. I just help her in mixing. She only prepared this recipe and I recorded the activity and uploaded it.
Avakaya making depends on experience and common sense. The measurements given are not accurate and also they may vary from one mango to another depending on its sourness and size. We must use all ingredients fresh. Some people use self-made ingredients like chili powder...buy red chilies and dry them under the Sun for a week and get the chili powder done in a flour mill. Rai Powder -- dry mustard seeds under the Sun and grind to make a fine powder. Of course, we can use store bought ingredients also.
SALT is the most important ingredient in pickles. It acts as the preservative. We get rock salt powdered, prefer to use that. DO NOT USE TABLE SALT. It is a standard rule, to keep the pickles fresh and avoid spoiling use only rock salt.
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Pulihora Avakaya Recipe -- How to make Pulihora Avakaya
Author: Sailaja Angara
Preparation Time: 20 Mins
Cooking time: 20 Mins
Servings: 1 Kg

Enter a short description of the recipe within 200 characters.

Ingredients:

• 4 Raw Mangoes
• 1 Cup Tamarind Juice
• 100-150 grams Til Oil/Sunflower Oil
• Salt to Taste
• 2 Heap Tablespoons Red Chilli Powder
• 1 Tablespoon Asafoetida
• 2 Tablespoon Groundnuts
• 1/2 Tablespoon Bengalgram
• 1/2 Tablespoon Blackgram
• 1/4 Tablespoon Mustard Seeds
• 1/4 Tablespoon Cumin Seeds
• 2 or 3 Green Chilli
• 3" Ginger
• 5 to 7 Curry Leaves

Procedure:

1. Chop green chilli and ginger.
2. Soak tamarind and squeeze juice.
3. Cut mangoes into small pieces, do not peel the skin.
4. Heat oil in a kadai, add groundnuts.
5. Fry them till they turn brown, add bengal gram and black gram.
6. When they turn brown add mustard seeds and cumin seeds.
7. Allow them to splutter, add chopped ginger and green chillies.
8. Fry them. Add tamarind juice.
9. Add salt, asafoetida and curry leaves. Mix it well.
10. Add red chilli powder. Keep stirring continuously till it leaves oil.
11. Cook this mixture till the oil separates.
12. Once the oil separates, add chopped mango pieces.
13. Switch off the flame and mix well.
14. Once all the mango pieces coated with the masala, transfer this to a wide plate to cool.
15. Store pulihora avakaya in an airtight container. It can be stored for one month.