Aavakai Oorukai (South Indian Mango Pickle!)

Aavakai  Oorukai  is one of the famous  Mango pickles  prepared  mainly  by  Andhra people.“Aava” in Telugu  means  Mustard , Kadugu in Tamil. “Oorukai” in Tamil means pickle. It is made of Unripened special mangoes, usually found in Andhra.

Here goes the method  to make Aavakai Oorukai :

•      Firstly,  Cut the unripened mangoes along  with seeds.

•      Then , clean the cut maongoes and sun dry for an hour atleast.

•      Till then, keep others things like mustard powder, chilli powder, salt and gingelly oil ready and mix them together. You can also add Turmeric Powder ( If needed)

•      After, sun drying , mix the above paste with the raw mangoes.

•      Soak them in oil for a week.

To Understand it better :

                                                                

  Unripened Mango

                                                  

After cut into pieces, getting for a clean up!

                                                            

  All set for a sun-dry!

                                                                    

Mustard Powder

                                                                 

Chilli Powder

                                                   

And they all get mixed together with salt!

                                                          

  Turmeric Powder with gingelly oil

                                                    

Mixing the paste with the dried mangoes

                                                   

Now, Perfect side dish for Curd rice!!

INGREDIENTS  REQUIRED :

·                          Raw Mangoes (medium) - 10 nos (each cut into 1’’ pieces)

·                           Red Chilli Powder 200 Gms

·                           Salt 200 Gms

·                          Mustard Powder 30 Gms

·                          Turmeric 10 Gms

·                          Gingelly oil 500 ml

KNOW MORE:

·        This whole procedure is done without using any pans or ovens, only with spatula.

·        Prepared in a dry atmosphere without any contact with water.

·        Can be preserved for more than a year and the best side dish for curd rice.

·        Can be taken with rice as a special meal too.

·        Especially made during summer time.