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.

 

 

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ginger chutney

The ginger root is one of the most important herbs in the kitchen. If you have nausea or indigestion, burn a ginger piece on the stove top with a fork, peel the outer skin and eat along with salt.I learned this from my father.

 Various forms of traditional and alternative medicine have used ginger for centuries to treat stomach problems, reduce nausea, and treat flus and colds, among other applications.

Raw ginger chutney

Ginger chutneys  are made in a variety of ways. Here I am sharing 3 types of ginger chutneys.

           

You might also like other chutneys:

 Mamidi menthi baddalu/mango menthi mukkalu

Mint Coriander Chutney

Tomato pudina chutney

4 Varieties of Curd Chutney Recipes

Nuvvula Avakaya

Ava baddalu/Instant avakaya

Tomato chutney

Gongura Pachadi/Red sorrel leaves chutney

Yellow cucumber chutney/Dosakaya mukkala pachadi

This ginger chutney is made raw without frying. It goes well with dosa, idli, pesarattu, and even vada. Its preparation process is very easy.

masala vada with raw ginger chutney

1.Raw Ginger chutney :

Ingredients Needed:

• Ginger - 150 grams
• Tamarind - small lemon sized
• Jaggery - Depending on our taste
• Red chili powder - a teaspoon
• Salt - As needed

Preparation process;

1. First soak the tamarind for a quarter of an hour. Remove the fibrous threads and remove any seeds.
2. Put ginger in water and remove by hand if there is any soil on top. Then peel off the top with a knife.
3. Ginger should be cut into pieces.
4. In a mixing jar, add ginger pieces, jaggery, tamarind pulp, salt and grind. Pour  water if necessary.
5.  That's it. Instant Ginger Chutney is ready.
6.  It tastes sour, sweet and spicy with ginger flavors.
7. Store in the fridge for three to four days.
8. Serve with idli, dosa or vada.

2. Ginger chutney (second method)

Ingredients Needed:

•  Ginger - 2 biscuit sized ginger slices, 
• Dried chillies - 4 or 5
• Jaggery -as required
• Salt - as needed
• Tamarind - Lemon sized
• Oil - 2 tbsp
• Mustard - 1/4 teaspoon
• Cumin - 1/2 tsp
• Urad dal (Minappappu) - 1 tbsp
• Chana dal (  Senagapappu) - 1 tbsp
•   Hing/ asafoetida/ inguva - a pinch
• Curry  leaves

Preparation:

1. First the ginger should be washed clean, peeled and chopped.
2. Tamarind should be washed and soaked in boiling water for 15 minutes.
3. Heat oil in a pan and add mustard seeds, cumin seeds, urad dal, chana dal and chopped chilli .
4. In it, add ginger pieces and tamarind pulp and fry.
5. After cooling, along with the tamarind, add the fried ginger, tamarind mixture, jaggery and salt and grind in a mixer jar.
6.  Finally season with mustard, cumin, hing and curry leaves.
7. It can be stored for a week if kept in the fridge.
8. Excellent combination for idli, dosha, vada .

3.Ginger chutney (third method);

         This is a slightly spicy method. Those who like spicy chutneys will love it. Served near Tiffin Centers in Guntur District.

Ingredients needed for this;

•  Ginger -  biscuit sized
•  Green chilies - 4 or 5
• Tamarind- Small lemon size
• Jaggery - enough to taste
• Salt - enough to taste
• Mustard - 1/2 teaspoon
• Cumin - 1/2 tsp

• Dried chillies - one 9 chopped)
• Curry leaves 
• Oil - one tablespoon

Method:

Preparation:

1. First rinse the ginger and peel it.

2. The greens should also be chopped.

3. Soak the tamarind and remove the pulp.

4. Put the pan on the stove and add a tablespoon of oil, chopped greens,chopped ginger, keep frying.

5. Add tamarind pulp and simmer for two minutes.

6. After cooling, add jaggery, salt and grind in a mixer.

7. Take this mixture into a bowl and season with mustard, cumin, dried chilli pieces and curry leaves.

8. Try this green ginger chutney with  idli, dosa or pearattu., which is very spicy and tasty.

9. Chilies are not always spicy. Chilies should be used sparingly.

10. Store in the fridge for 4 or 5 days.

               The ginger green chili chutney  is a good combination for all idli, dosa, vada, upma and pesarattu.

Nutritional Info:    (Approximately) 

                                                             

• Amount Per Serving; 1 tbsp
• Calories: 30 grams
• Protein : 2 grams
• Total Carbs - 2.2 g
•  Saturated fat - 1 gram
• Dietary Fiber - 1 gram
• Cholestrol - 0 mg
• Sodium-0. 6 mg
• Potassium - 26 mg
• Sugars - 1 gram

Nuvvula avakaya

Nuvvula avakaya / Telangana special Nuvvula Avakaya recipe /Uppavakaya recipe

Nuvvula avakaya or sesame seeds pickle with mangoes is a traditional Telangana special recipe.

  In Telugu tradition, Nuvvula Avakaya Pickle is made as a traditional pickle. This recipe is also known as uppu avakaya  or uppu chutney.This pickle is unique because it contains no chili powder. It is incredibly delicious even without any chili powder. This pickle tickles our taste buds with its unique flavor.

We used to get this pickle from my mother-in-law in summer. While it was not spicy, my children loved it.

You might also like my other mango chutney recipes here: Click the below links ;

Mamidi menthi baddalu/mango menthi mukkalu

Ava Baddalu / Instant avakaya

Mamidikaya Turumu Pachadi - Grated Mango pickle

Mango and coconut chutney

Sweet Mango Chutney Recipe

Dry mango pickle/ magaya pickle

Allam avakaya/ Allam vellullui avakaya recipe

Pesara Avakaya recipe

Here are the ingredients you will need to make this pickle. 

Ingredients:

• Raw Mangoes – 2
• Sesame seeds ( nuvvulu) -  2 tbsps
• Mustard powder - 2 tbsps
• Salt - 1 & 1/2 tbsps ( as required)
• Turmeric powder - 1 tsp
• Ginger garlic paste - 1 tsp
• Roasted fenugreek  (Methy powder) powder - 1 tsp
• Red chilies - 2
• Oil - 2 tbsps

Procedure:

1. Wash the mangoes in salted water. Wipe them out with a cotton cloth.
2. Cut them into cubes. Remove the seeds.
3. Fry sesame seeds and make into a powder.
4. Cut the red chilies .
5. In  a pan heat oil, add  mustard seeds, cumin seeds, crushed red chillies and fry for 3 to 4 mins. . Then add ginger garlic paste and fry for few more minutes.Switch off the stove and keep aside.
6. In a bowl add sesame powder,turmeric powder,mustard powder, salt and mix well.
7. Add mango cubes to the above mixture and mix thoroughly.
8. Now add the tempering, including oil and again mix them well.
9. Pour 1 tablespoon of oil and mix well.
10. The pickle can be stored 1 month in room temperature.

 

Recipe card:    

  

Ingredients	Directions
Raw Mangoes – 2 Sesame seeds ( nuvvulu) -  2 tbsps Mustard powder - 2 tbsps Salt - 1 & 1/2 tbsps ( as required) Turmeric powder - 1 tsp Ginger garlic paste - 1 tsp Roasted fenugreek  (Methy powder) powder - 1 tsp Red chilies - 2 Oil - 2 tbsps	1.     Wash the mangoes in salted water. Wipe them out with a cotton cloth. 2.     Cut them into cubes. Remove the seeds. 3.     Fry sesame seeds and make into a powder. 4.     Cut the red chilies . 5.     In  a pan heat oil, add  mustard seeds, cumin seeds, crushed red chillies and fry for 3 to 4 mins. . Then add ginger garlic paste and fry for few more minutes.Switch off the stove and keep aside. 6.     In a bowl add sesame powder,turmeric powder,mustard powder, salt and mix well. 7.Add mango cubes to the above mixture and mix thoroughly. 8.Now add the tempering, including oil and again mix them well. 9.Pour 1 tablespoon of oil and mix well. 10.The pickle can be stored 1 month in room temperature.

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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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