Indian Cooking Recipe: Aavakkaai Pickle
The following are the instructions on how to cook delicious Indian food: Aavakkaai Pickle
Ingredients:
1. Unripe sour mangoes 10
2. Mustard seeds 1/4 cup
3. Chilli powder 1 cup
4. Salt (powdered) 1 cup
5. Sesame Oil 1 cup (Til oil)
6. Chick Peas 1/4 cup
7. Fenugreek seeds 1 tsp (Venthayam)
Method of Preparation:
Wash and clean the mangoes. Cut each mango into 8 to 10 pieces along with the seed. Remove the soft seed and retain the hard shell. Wipe all the cut pieces well with a dry clean cloth. Dry grind the mustard seeds into a fine powder and mix with the powdered salt and chilli powder. Heat up the oil over a low - medium flame until it is warm.
In a large Jaadi, first add some of the mixed powder. Over that place handful of cut mangoes and on top of it pour some of the hot oil. Continue to work in this fashion (a layer each of the powder mix, cut mangoes and hot oil) until all the ingredients are used up. Cover and set aside. Do not mix or stir.
On the next morning, add the venthayam and chick peas and mix well. Stir a couple of times everyday for the first 4 days. Then stir the pickle well once in 4 days. Start using after 2 -3 weeks.
NOTE:
Transfer the pickle into a smaller container and use it in batches. This way, you need not disturb the pickle in the large jaadi and hence increase its shelf life.
