We all know that the lockdown has entered its third phase. But we hope you haven’t forgotten that it is also the summer season. And what do summers bring? Loads and loads of mangoes. Well, make way and hail the king of all fruits. As we all sit inside our homes, let’s indulge in some wholesome goodness and make a batch of the good ol’ Avakai Pachadi, aka the famous mango pickle.
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Upasana Kamineni Konidela has been doing her bit to ensure that we all stay safe and healthy. Recently, she shared the homegrown recipe of a sweet mango pickle that has been running the Domakonda family. And if you haven’t discovered the secret to your family’s recipe, here’s something that you can try your hands on.
The recipe looks simple, but after watching our grandmothers whip up the pickle to perfection, we know it is a time-consuming process. Start by cutting ten mangoes into whatever shape and size you desire. Upasana mentions that the mango bites shrink in size, which is why she prefers to cut them in bigger bites. Ensure the mangoes are all squeaky clean. Now, proceed to the next step.
To make the pachadi, take a large vessel with oil. Add cumin and Fenugreek powder along with ginger and garlic paste. We can use a spoon or our hands, but Upasana suggests using an electric blender since our times aren’t the best. Next, add a spoonful of turmeric and 500 gms of mustard powder, salt, red chilli powder each. Now, add some chickpeas and cumin powder along with whole garlic cloves.
Ensure each of mango bite is coated well and entirely in the pachadi mix. While you set it aside, get ready for the secret ingredient. Take a smaller bowl and blend some jaggery with oil. Pour the blend all over the pachadi and mix it well. Store it in a jar and set it aside for three days. Visit again to check for the tastes and consistency – add more oil, if needed. Voila! All you need to this avakai pachadi is some Muddapappu.
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