Raw Mango Moong Dal Pickle Recipe | How to make Raw Mango Moong Dal Pickle | (Pesara Avakaya) - E.A.T. easyvegrecipes

Raw Mango Moong Dal Pickle Recipe | How to make Raw Mango Moong Dal Pickle | (Pesara Avakaya)

Hi friends, thank you all for visiting my website. Today's recipe is raw mango moong dal pickle. Pesara avakaya or raw mango moong dal pickle is very simple to make. Pesara avakaya is less spicy and kids favourite pickle. Whereas regular Avakaya or Mango pickle is a spicy and mouthwatering recipe special to Andhra and Telangana. Though people of other states too make it, the spicy taste and the colour (that comes to it with the use of chilli powder) are exclusive only to the Telugu states. Making of avakaya or mango pickle is considered to be a big event during the summer season every year. Raw mango moong dal pickle stays for a period of one month to three months. Still we have to prepare in a clean and dry place. And, we should use only dry and clean spoons to mix it.

Check out for other pickles here:
Mango Pickle
Magaya Pickle
Mamidikaya Turumu Pachadi
Pulihora Avakaya
Menthi Mukkalu

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We have to be very carefull while choosing mangoes for pickling. Mangoes that are sour in taste and have fiber should be selected for the pickles, but they should not be too much sour also. When we bite them for tasting, we should get some fibre with it. This makes the pickle last long and taste great. While getting the mangoes is a task involving knack, cutting them is a herculean task. We use a special cutter for the mangoes that can cut the seed inside. The shell should not get separated while cutting, but the seed inside has to be taken off. The shell part should stay attached to the mango pieces to hold the ingredients to sink into the pieces -- the process of osmosis.

Still sometimes some of the mango pieces may get destroyed. They do not have their shell attached to them. So we make pesara avakaya with slightly destroyed pieces. As in the mango pieces which do not have hard shell. Actually we do not use those pieces in avakaya mango pickle, either we discard them or use them for raw mango moong dal pickle.

Now, coming to making of the recipe, the below mentioned quantities must be followed. They may vary depending on two things -- the sourness of the mangoes and the size of the mango. Usually, a mango can yield 8 to 12 pieces. Just in case, salt can be addedd after three days also. Here you go!!!

Raw Mango Moong Dal Pickle Recipe

Pesara Avakaya -- Simple and easy, kids friendly and less spicy pickle.

  • 3 Medium Size Mangoes
  • 1 Cup Pesara Pappu/Green Gram
  • 1 Cup Salt
  • 2 Cups Red Chilli Powder
  • 1/2 Ltr Gingelly Oil
  • 1 Tbsp Turmeric Powder
  • 1/4 Tbsp Fenugreek Seeds
  • 1 Tbsp Asafoetida
  1. Sun dry pesara pappu or green gram for 3 to 4 hours.
  2. Grind the Sun dried green gram into a fine powder.
  3. Wash the mangoes. Wipe them with a dry and clean cloth and cut the mangoes into pieces in the required size.
  4. Remove the thin filmy layer on the seed which is attached to the hard shell of the pieces. Keep them aside.
  5. In a wide tub or plate, add turmeric powder, fenugreek seeds.
  6. Then add salt, red chilli powder and pesara pindi or green gram powder.(Step 2)
  7. Mix all of them well.
  8. Add mango pieces and mix again.
  9. Add oil litlle by little and mix again.
  10. Once all the ingredients combine well, transfer the pickle into a clean and dry jar.
  11. Keep it aside for one day.
  12. On the second day, open it and mix all the ingredients well with a dry and clean spoon.
  13. Serve raw mango moong dal pickle recipe with hot piping rice and a spoon of ghee.

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