Mango ginger slice recipe/mamidi allam mukkalu

Mango ginger recipe / mamidi allam mukkalu recipe

Mango Ginger slice Recipe is a vintage recipe. This mango ginger looks like regular ginger. But the smell is with green mango flavor. Mango ginger is not related to mango, or ginger. Which is a variety of Turmeric. Curcuma amada is the scientific name of Mango Ginger. Spicy with green mango flavor. Winter is the season for this vegetable. Telugu households make this recipe.

Mango Ginger slice/  mamidi allam mukkalu recipe

For dal rice, this recipe is the best. It is prepared by soaking mango ginger pieces in lemon juice, adding green chili slices and adding salt

Studies have also demonstrated the health benefits of mango ginger, and individuals who have consumed this spice have reported relief from arthritis, colds, flu, cough, and other ailments. It aids in the elimination of harmful toxins from the body and boosts a person's immune system, allowing them to effectively combat various diseases and health issues. It has the ability to significantly lower blood pressure, mango ginger is an excellent option for people who suffer from the condition.Therefore, if you want to reap the benefits of mango ginger, you should take the recommended amount or as 

directed by your doctor. 

Check my other recipes here:

Dosakaya Mukkala Pachadi Recipe | Yellow Cucumber Chutney Recipe

Dosa avakaya ( yellow cucumber)

ginger chutney

Mamidikaya pesarapappu pachadi recipe

INGREDIENTS:

• 1 Cup of sliced mango ginger 
•  Juice of 3 lemons
• Salt : as required
• Green chilies : 5 sliced  or according to the spice taste

                                                                   Instructions :

1. To begin, thoroughly wash in water to remove soil-borne dirt.
2. Peel the skin and slice them.
3. Now slice the green chilies similarly.
4. In a bowl, add the mango ginger slices, green chili slices, lime juice, salt, turmeric powder and mix well. 
5. If store it in refrigerator, the pickle will be remain fresh for up to 2 weeks.
6. It can be consumed well as a side dish with mudda pappu annam, ( dal rice). Additionally, it can be a delectable complement to curd rice.

Tags:

#mamidi allam mukkalu

#mango ginger spicy recipe

Kaya avakaya/ Stuffed mango pickle recipe

How to make Kaya avakaya/ stuffed mango pickle/ గుత్తి మామిడి ఆవకాయ / Stuffed Mango Pickle Recipe/ Endu avakaya (Dried mango pickle),Andhra style stuffed mango pickle recipe.

stuffed mango pickle recipe

 Pickling is a combination of excellent preservation techniques and fine ingredients.The pickles my mom prepared in my childhood days were so numerous. The word kaya avakaya, literally meaning stuffed mango pickle.I learn the pickling process of mango pickle from my mother and sister who  are experts in our family. 

The stuffed mango pickle is known as  Kaya avakaya/  గుత్తి మామిడి ఆవకాయ , dried mango stuffed pickle(ఎండు ఆవకాయ ) too. Mango cutting is avakai's key step, and it can be done in all markets during mango season.

 One of my favorite traditional foods which is rarely made these days is kaya avakaya pickle. Pickle remains good until the following mango season. There is also an addition of jaggery to this pickle in some regions. You can add jaggery to this pickle by powdering it and mixing with the masala.

You might also like my other raw mango pickles here:

Magaya pickle

Allam avakaya/ Allam vellullui avakaya recipe

Pesara Avakaya recipe

Nuvvula avakaya recipe/mango sesame seeds recipe

Mamidi menthi baddalu /mango menthi mukkalu recipe

Ava baddalu/Instant mango avakaya

Sweet mango chutney recipe

mango turumu pachadi/ grated mango chutney recipe

Mango and coconut chutney

You can find the ingredients required for Kaya avakaya/ stuffed mango pickle recipe below:

Ingredients:

• Raw mangoes - 4
• Red chili powder - 1 glass
• Mustard powder - 1 glass
• Salt - 1 glass
• Roasted fenugreek powder - 2 tsps
• Turmeric - 2 tsps
• Sesame seeds oil - 1 glass
• Asafoetida (inguva)-1 tsp

Preparation:

1. Wash and wipe out the mangoes with a cotton towel.
2. Cut the top part of the mango and slit them lengthwise into 4 without cutting them completely.
3. Remove the soft seed inside.
4. In a bowl, mix the above powders i.e mustard powder, salt, turmeric powder, red chili powder and hing.
5. Pour the oil to the above mixture and  mix thoroughly.
6. Then stuff the above mix inside of the each mango.
7.  Place them in a jar for 3 days. The juice of the pickle appears after 3 days.
8. The pickle should be kept in bright sunlight    It takes about 3 to 4 days  for it to be completely dry. 
9. Keeping this pickle under dry conditions allows it to stay fresh for many months.
10. Always serve pickles with a dry spoon or ladle.
11. You can separate the mango pieces and mix the inside stuff with steamed rice by adding gingelly oil.
12. The taste will be heavenly. It can be served in curd rice too.

Tags:

#Kaya avakaya,

#Stuffed mango pickle

#guthi mamidi kaya pickle recipe

#Endu avkaya

#dry mango pickle

#jaggery avakaya

#avakaya pickle recipe

#brahmin avakaya

Magaya pickle recipe

Magaya pickle recipe has a great sour taste and mouth-watering taste. How to make  Magaya pachadi? Magaya, or dry mango pickle, is another variation of an andhra classic pickle made in summer using sun dried mango pieces .                                                                                                                   

magaya pickle

Andhra pradesh, the southern state of India, is famous for mango magaya pickles. Magaya pickle is used not only in rice but also as a side dish in yoghurt rice. Additionally, chutney mixed with chopped onions, green chilies, and yoghurt in Magaya chutney is also served with breakfast items. We can make Salads, mango rasam, mango pappu, mango pachadi, mango rice, raw mango juice, etc., with raw mangoes.

                 

You might also like these other variants of raw mango pickles below: 

Allam vellulli mango avakaya 

   

Pesara avakaya recipe

Nuvvula avakaya/ Sesame seedsMango pickle                                                

Ava baddalu/Instant avakaya recipe

Mamidi menthi baddalu/mango menthi mukkalu

Mamidikaya turumu pachadi |Grated Mango pickle

          

Mango and coconut chutney

                                         

The following are the precise measurements.  for mango magaya pickle recipe.

Ingredients:

• Raw mangoes - 3
• Turmeric powder - 1 tsp
• Roasted fenugreek powder ( methi powder) - 1 tbsp
• Salt - 3 tbsps
• Hing - 1 tsp
• Red chili powder - 2 tbsps
• Sesame Oil - 2 tbsps

Method:

• Wash and wipe the mangoes with a cotton cloth.
• Peel the outer skin of the  mangoes and cut them  into thin slices.
• Mix them well and cover with a lid. Keep aside for 2 days.
• On the third day,  squeeze out the mango slices and separate the  mango liquid in a container.
• Spread the mango slices on a plastic sheet or steel plate.
•  Sun dry the mango slices for one complete day.
• The slices should not dry out completely. They should be soft to touch.
•  Place the mango liquid along with the mango slices. 
• Heat oil in a pan and crackle mustard seeds, then add asafoetida  and  chopped red chili to it and  fry.
•  Let the tampering cool completely.
• Add the dried mango slices to the mango liquid juice.
• Now add the red chili powder and methi mustard powder to the juice.
• Add the tadka along with oil to the mango slices. Mix with a ladle.
• Transfer  the  pickle to a  ceramic jar and preserve the Magaya pickle  for 2 weeks
• After 2 weeks, the pickle is ready to eat.
• Serve with steamed rice by adding ghee.
• The shelf life of  magaya pickle  is more than 1 year.

Tags:

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Allam vellulli avakaya/ mango ginger garlic pickle

Allam avakaya Telangana style/ Allam vellulli mango pickle

 How to make Allam vellulli mango avakaya?  Preparation of mango avakaya with ginger garlic paste.

Allam vellulli avakaya/ mango ginger garlic pickle

Allam vellulli mango avakaya

This pickle is traditional  telangana style mango pickle. Mango pickles are my favourite during the  summer season. The pickle is one I learned from my house owners when I was living in Mahaboobnagar, The allapu avakaya is a variation of the regular avakaya pickle, that is made with ginger garlic paste to cut mangoes.Adding ginger and garlic paste to the mango pickle, gives a new taste to the pickle and enhances its flavor.

It goes well with rice as well as breakfast items like idli and dosa.

You might also like other raw mango recipes below:

Pesara avakaya recipe

Nuvvula avakaya /Sesame seeds recipe

Mamidi menthi baddalu /mango menthi mukkalu recipe

Ava baddalu/Instant mango avakaya

Sweet mango chutney recipe

mango turumu pachadi/ grated mango chutney recipe

Mango and coconut chutney

Magaya pickle recipe/ Dry mango pickle

To make this mango pickle below ingredients are needed :

Ingredients :

   

       

• Mangoes - 2

• Oil - 1 cup.

• Mustard seeds - 1 tea spoon.

• Cumin seeds - 1 tea spoon.

• Ginger garlic paste - 2 tablespoons.

• Turmeric powder - 1 tea spoon.

• Mustard powder - 1 tea spoon.

• Cumin powder - 1 pinch

•  Fenugreek powder - 1tsp

Red chili powder - 2 table spoons

Salt - 2 tbsps /or as needed

Garlic pods

Preparation:

wash the mangoes and wipe out with a cotton cloth.Dry for some time until no signs of water .

The mangoes should be cut into thick wedges with the inner shell intact.

Heat oil in a pan and add mustard seeds, cumin seeds let them crackle. 

Now  add ginger garlic paste and fry until it amits a nice aroma. The tampering for the pickle is ready.

Take a bowl, add mango pieces, turmeric powder, mustard powder, cumin powder, fenugreek powder, garlic cloves, red chili powder, salt and mix thoroughly.

Now add the ginger garlic paste along with tempering. Mix again.

Transfer into a jar and set aside for 3 days. 

 Stir the pickle with a laddle everyday .

Serve with steamed rice or any tiffins like idli, dosa.

Tags:

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Pesara Avakaya Recipe

 How to make Pesara Avakaya / mango mung dal avakaya?

Mung dal is known as Pesara Pappu in Telugu. This pickle from south Indian origin is a traditional Telugu dish.Pesara avakaya pickle or chutney recipe preparation is very easy.

I would like to share  a new recipe Pesara avakaya in Summer Special mango avakaya series.Hope all you will like this healthy recipe.Moongdal avakaya doesn't contain mustard powder or fenugreek powder. The title of the recipe suits the dish .Main ingredient for this recipe is moong dal powder. Moong dal is the split form of whole mung beans . An instant pickle, this summer condiment is a popular choice. I remember my mom making these mango pesera avakaya pickle during the summer season. Many of the avakaya recipes my mom prepared are available on this site.

You may also like other mango chutneys/ pickles below:

Nuvvula avakaya

Ava baddalu/Instant mango chutney 

Mango and coconut chutney 

Mamidi turumu pachadi/grated mango chutney

Mamidi menthi baddalu/ mango menthi mukkalu 

 Sweet mango chutney recipe

 

Pesara avakaya/ mango pickle with  mung dal powder

 

Ingredients :

1. Raw mango pieces  : 1 cup

2. Split moong dal         : ½ cup

3. Hing ( asafoetida  ) ; 1 tsp                 

4 Turmeric powder :1 tsp              

5. Salt                        : ½. Cup

6. Red chili powder -1 tbsp

7. Oil ( gingelly oil is preferable ) :      : 1 cup    

 

Method:

 

1. Wash the mangoes and wipe out with a cotton cloth.
2. Chop them into cubes.
3. Dry roast the moong dal and set aside.
4. Grind to a fine powder after cool.
5. In a bowl, add mung dal powder, red chili powder, hing, turmeric powder, salt and mix thoroughly
6. Add raw mango pieces to the above and mix with a ladle.
7. Add oil to the mixture gradually and mix again.
8. Rest the mango pesara avakai in a jar for 1 day.
9. On the next day, stir the pickle all over.
10. To have more pickle, just increase the quantity of the items.
11. It is not recommended to keep pickle outside for more than a week. It may be stored in the fridge for up to 15 days.
    

  

Recipe card :

Ingredients	Directions
·         Raw mango pieces  : 1 cup ·         Split moong dal         : ½ cup ·         3. Hing ( asafoetida  ) ; 1 tsp                  ·         4 Turmeric powder :1 tsp               ·         Salt                        : ½. Cup ·         Red chili powder -1 tbsp   7. Oil ( gingelly oil is preferable ) :      : 1 cup	Wash the mangoes and wipe out with a cotton cloth. Chop them into cubes. Dry roast the moong dal and set aside. Grind to a fine powder after cool. In a bowl, add mung dal powder, red chili powder, hing, turmeric powder, salt and mix thoroughly Add raw mango pieces to the above and mix with a ladle. Add oil to the mixture gradually and mix again. Rest the mango pesara avakai in a jar for 1 day. On the next day, stir the pickle all over. To have more pickle, just increase the quantity of the items. It is not recommended to keep pickle outside for more than a week. It may be stored in the fridge for up to 15 days.
Tips:	4. For best  taste, use gingelly oil in preparation of this chutney.
1. Consume this pickle after by mixing the pickle all over again.
2. Store in refrigerator for better shelf life.
3.If you pickle with wet hands , this pickle will spoil the very next day.

 

 

Tags:

# pesara avakaya

#pesara avakaya in telugu,

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Mamidi menthi baddalu/mango menthi mukkalu

How to make mango menthi mukkalu chutney?

how to make Mamidikaya menthi baddalu  chutney recipe/ cut mango pickle recipe ?

Mamidi menthi baddalu/mango menthi mukkalu

In Andhrapradesh, especially in godavari districts, during summer season many pickles can be prepared with mangoes.In the beginning of summer, tender mangoes will be available. We can make mango ava baddalu, menthi baddalu, grated mango chutney,  Sweet mango chutney and mango coconut chutney and so many delicious recipes with mangoes.

 

In the summer, you can try  many types of mouth-watering  chutneys with mangoes, in addition to that we can make mango rasam and mango lentils (mamidikaya pappu) .I will share all these recipes in my blog respectively. For more delicious recipes like this, please keep visiting my blog. Now let's find out the ingredients needed to make mango menthi baddalu (mamidikaya menthi baddalu) recipe and how to make it.

Ingredients:

• Mangoes - 2
• Fenugreek - 2 tsps
• Red chili powder -1 tbsp
• Grated jaggery -50 grams
• Salt -1 tbsp(add according to the taste)
• Oil(gingelly or groungnut oil) - 1 tbsp
• Turmeric powder - 2 tsps

Method:

1. Peel the  mango skin with peeler.

2.Cut the mangoes and remove the seed.

3.Chop the mangoes into small pieces.

4.Dry roast the  fenugreek (methi or menthulu)seeds in low flame, until nice aroma arrives.

5.Grind to a fine powder after cool.

6.In a bowl add the mango pieces along with salt, turmeric powder, red chili powder , grated jaggery powder and fenugreek (methy)powder.

7.Pour a tablespoon of oil and mix throughly.

8.Keep aside for one hour.

9.The mango menthi mukkalu  (mamidikaya menthibaddalu) is ready to serve.

10.The recipe goes well with steamed rice.

Recipe card :     

Mango menthi mukkalu/mamidi menthi baddalu

Number of servings: 4

Prep time: 15 minutes

Total time: [prep + cook time]: 20 minutes

Ingredients :

·       Mangoes – 2

·       Fenugreek (methy seeds or menthulu) seeds -2 tsps

·       Red chili powder -1 tbsp

·       Grated jaggery -50 grams

·       Turmeric powder  -2 tsps

·       Salt -1 tbsp or according to the taste

·       Oil – 1 tbsp

Directions :

1. Peel the  mango skin with peeler.

2.Cut the mangoes and remove the seed.

3.Chop the mangoes into small pieces.

4.Dry roast the  fenugreek (methi or menthulu)seeds in low flame, until nice aroma arrives.

5.Grind to a fine powder after cool.

6.In a bowl add the mango pieces along with salt, turmeric powder, red chili powder , grated jaggery powder and fenugreek (methy)powder.

7.Pour a tablespoon of oil and mix throughly.

8.Keep aside for one hour.

9.The mango menthi mukkalu  (mamidikaya menthibaddalu) is ready to serve.

10.The recipe goes well with steamed rice.

Nutritional info : (Approximately)

COURSE : Spicy  Pickle

	Value per per cup
Energy	400 calories
Protein	1.5 g
Carbohydrates	52g
Fiber	5 g

 

 

 

 

 

 

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