Mamidikaya allam veluli pachadi
◆ Raw mango pieces - 1 bowl◆ Ginger garlic paste -1cup
◆ Red chilli powder - 1 cup
◆ Asofoetida - 1 / 2 teaspoon
◆ Salt
◆ Turmeric powder
◆ Mustard powder - 2 tablespoons
◆ Jeera powder - 2 tablespoons
◆ Fenugreek seeds powder - 1 teaspoon
◆ Ground nut oil - 1 cup
(The above mentioned mustard powder, jeera powder and fenugreek seeds powder should be roasted before and then powdered. )
◆ Place a pan on flame and add 1cup of ground nut oil ,then add 1 teaspoon of mustard and jeera.
◆ Now add 1cup of ginger garlic paste and mix well, let it cook till the raw smell of ginger and garlic leaves out.
◆ Now put off the flame and let it cool down. (If hot oil is directly transferred to the mango pieces, they become soft and spoil quickly )
◆ Now take a bowl and add 1cup of raw mango pieces,enough salt and 2 tablespoonsof mustard powder and 2 tablespoons of jeera powder and 1 teaspoon of fenugreek seeds powder, turmeric powder a pinch and 1/2 teaspoon of asofoetida and mix well.
◆ When the oil becomes cool,transfer it in to the above mango pieces and mix well.
◆ Now mamidikaya allam veluli pachadi is ready.keepit aside for 4-5 days and then serve.
◆ This pickle remains fresh for 1 year.
◆ After 2 days the pickle has to be mixed once.
◆ Salt has to be added a little bit more as it acts as a preservative and avoids spoilage.
◆ Asofoetida which is added to the above pickle can be avoided if you are not used to it.
◆ The pickle has to be stored in a dry good quality plastic container or glass jars to avoid spoilage.
◆ The serving spoons used to serve pickles should also be dry or else leads to spoilage.
Ingredients
◆ Red chilli powder - 1 cup
◆ Asofoetida - 1 / 2 teaspoon
◆ Salt
◆ Turmeric powder
◆ Mustard powder - 2 tablespoons
◆ Jeera powder - 2 tablespoons
◆ Fenugreek seeds powder - 1 teaspoon
◆ Ground nut oil - 1 cup
Procedure
(The above mentioned mustard powder, jeera powder and fenugreek seeds powder should be roasted before and then powdered. )
◆ Place a pan on flame and add 1cup of ground nut oil ,then add 1 teaspoon of mustard and jeera.
◆ Now add 1cup of ginger garlic paste and mix well, let it cook till the raw smell of ginger and garlic leaves out.
◆ Now put off the flame and let it cool down. (If hot oil is directly transferred to the mango pieces, they become soft and spoil quickly )
◆ Now take a bowl and add 1cup of raw mango pieces,enough salt and 2 tablespoonsof mustard powder and 2 tablespoons of jeera powder and 1 teaspoon of fenugreek seeds powder, turmeric powder a pinch and 1/2 teaspoon of asofoetida and mix well.
◆ When the oil becomes cool,transfer it in to the above mango pieces and mix well.
◆ Now mamidikaya allam veluli pachadi is ready.keepit aside for 4-5 days and then serve.
◆ This pickle remains fresh for 1 year.
* NOTE
◆ After 2 days the pickle has to be mixed once.
◆ Salt has to be added a little bit more as it acts as a preservative and avoids spoilage.
◆ Asofoetida which is added to the above pickle can be avoided if you are not used to it.
◆ The pickle has to be stored in a dry good quality plastic container or glass jars to avoid spoilage.
◆ The serving spoons used to serve pickles should also be dry or else leads to spoilage.
bowl measurement is same as cup?
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