Tomato Brocolli Pachadi/Pickle

Ingredients:

Tomatoes - 3 medium
Brocolli - 1/2 medium
Green Chillis - 4
Tamarind - small piece for taste
Garlic pods - 3
Jeera - 1tsp
Salt to taste

Popu/Tadka:
Oil - 1tsp
Urad Dal - 1/2 tsp
Mustard - 1tsp
Curry leaves - 6 to 7
Red Chillis - 2
Hing/Asafoetida - pinch

Procedure:

1. Heat a pan, add little oil and add the green chillis. Once they start turning color add the tomatoes and broccoli to it and let it cook till the tomatoes and broccoli turn soft.
2. Add the tamarind to it and switch off the flame.
3. Transfer this mixture to the mixie jar and add jeera, salt, garlic and let it cool. 
4. Once cool grind it to a fine paste without adding any water and take it in a bowl.
5. Now heat oil in a small pan and add the tadka/popu items and add it to the prepared pachadi.
6. Mix it well and serve it with hot rice/ idly/ dosa/ uthappam etc. This goes well with any breakfast dishes.

Simple Nilava Tomato Pachadi/Pickle Andhra Style

Ingredients:

Tomatoes- 3lb (around 11-12 medium size tomatoes)
Mustard seeds- 1tsp
Turmeric- 1/2 tsp
Chilli Powder- 2 1/2 tbsp
Salt - 3tsp
Tamarind - small piece (add only if the tomatoes are not so tangy)
Vinegar- 1tsp (optional)
Methi seeds - 2tsp
Oil- 2tbsp

For tempering/popu:

Oil - 1/8cup
Mustard seeds- 1tsp
Red Chillis- 5
Curry leaves - 15 to 20
Hing- Pinch
Garlic- 6 whole pods (cut into rounds)

Procedure:

• Dry roast methi seeds till they are lightly brown in color and when slightly the aroma of the seeds comes out and transfer it into the blender. Let it cool and make into powder.
• Cut tomatoes by removing the upper part and keep aside.
• Heat the pan and add oil, mustard seeds and when they start spluttering add cut tomatoes. Cook the tomatoes on high heat till they are soft and reduce the flame to medium low.(make sure the tomatoes are cooked without the lid on it)
• Meanwhile add chilli powder, salt, tamarind, vinegar and keep mixing. 
• Cook it till oil separates from the tomatoes. For this it may take around 45mins to 1hour on medium flame.
• When all the water evaporates and oil oozes from the puree add the methi seed powder, mix well, switch of the flame and let it cool. 
• Heat oil in a separate pan and add all the tadka items mentioned above and when mustard seeds starts spluttering switch off the flame. Add this to the tomato mix and let them cool completely. 
• Transfer it into a dry, air-tight container and store it in refrigerator. 
• This pickle goes well idlis, dosas and also with hot rice.

Tip: 
To make it into chutney you can add 1tbsp of pickle into 1cup of yogurt and mix well.

Mamidikai Thokku Pachadi (Grated Mango Pickle)

Ingredients:

Mangoes – 3
Chilly powder – I cup
Salt - 1 cup
Mustard seeds powder – 1 cup
Coriander seeds – 1 tps
Sesame oil – 2 cups
Turmeric powder –a pinch
Garlic - 1

For seasoning :

Mustard seeds - 1 tsp
Urad dal – 1 tsp
Chana dal – 1 tsp
Red chillies – 5 to 6
Asofeotida – a pinch

Procedure :

• Take three ripe mangoes and clean it with a dry cloth so that no water on it.
• Now peel the mangoes and grate the pulp them with a grater and let it dry for 1 to 2 hrs.
• Take a pan and dry roast the mustard seeds and coriander seeds and grind them into fine powder.
• Take a dry bowl add the grated mango pulp, chilli powder, salt , mustard powder, turmeric powder and coriander podwer. Mix them well.
• Heat two cups of sesame oil in a pan and add mustard seeds, urad dal, chana dal , red chillies and a pinch of asofeotida (hing) and let them sputter. Now turn off the stove and let it cool.
• After the seasoning is cooled, add it to the mango mixture and mix it well. Lastly add the whole garlic pieces.

Now the mango tokkudu pachadi is ready to serve. Its an Andhra special. Its good with hot rice and dosa or idly .

Instant Mamidi Avakai/ Mango Pickle

Avakai is one of the most popular pickle among all the pickles. I feel that all the pickle lovers will crave for avakai and wait eagerly for the mangoes season to come. And everyone at my home are pickle lovers and i tried here with the mangoes that i got it from some indian stores.

In childhood my grandmother use to make different types of pickles and she used to store it in large jars. In those days she use to pack us each and every pickle when we are back to our place. Those are the lovely beautiful days in villages we spent all the summer holidays. And coming to Avakai, it is such a big process which they use to make and need so much of patience and interest too. As generations change due to so many reasons like lack of time, place etc we love to eat such pickles but cannot make it at home as they do. So this is the way i tried some instant pickle and enjoyed it.

It can be stored in some dry place and preserved for 3-4months but i think that much time is more for it as it gonna be empty within days (that is the magic of Avakai).Its such an easy process and no need of any special ingredients too.

Many such pickles are coming soon..:) Stay tuned!!!

Ingredients :-

Mamidikayalu / Raw Mangoes - 2to3 (small-3, if large-2)(preferably sour mangoes to be taken)
Chilli powder - 1/2 cup
Mustard powder/ Aava podi - 1/2 cup
Salt - 1/2 cup
Oil - 1cup
Garlic - 8 to 10 flakes
Fenugreek - 1/2 tsp
Pinch of turmeric

Procedure :-

• Wash the raw mangoes with water and clean it with a dry towel and let it dry (make sure it is fully dry and no water on it)
• Now cut them into small pieces as to which size you want them to be and keep it aside (better if you cut them along with the inner part which is hard to cut but tastes good and can be preserved for longer).
• To the pieces add all the ingredients except oil and mix well till it is evenly distributed among all the pieces.
• Now to this add the oil and mix it well and transfer into some jar.(jar need to be clean and dry)




• This pickle will be ready to serve within two days and can be preserved for 3-4months and good with any rice or breakfast options like idly, dosa etc. (good with white rice, pappu and some fried curry will be the best forever :))