Tuesday, May 11, 2010

Apple Avakaya



This morning I had a strong craving for tart and strong South Indian 'Avakaya' which is typical made from raw and sour Mangoes. Back in Guntur this is the season for pickles. From regular 'Avakaya' to 'Bellam Avakaya', from specialities like 'Nuvvu Pappu Avakaya' to 'Bapaya Avakaya' every home is busy in preparing either Mustard powder base long standing pickles or Fenugreek powder based short term pickles which last for about a month.

I remember my aunts and grandmother used to gather at our home in Guntur where they all discussed the ratio's of 'Avapindi' to 'Salt' to 'Chilli Powder'. Every year it was new to them and every year the pickle came out different and more spicy. The jargon is so nostalgic. 'Peda Rasallu', 'Nuvulla Nune', 'Kalda Uppu', 'Baldari Kharam'..... so on..

So, finally I decided not to kill the tradition of cravings for Avakaya and picked up tart Granny Smith Apples from local grocer's. Honestly, I can't complain at all. It took me less than 10 mins of preparation time.

I am not filling in the calorie details today, I will come back to it later. I am quite eager to post my blog today...

INGREDIENTS:

1. 2 granny smith tart apples. Wipe, dry, cube without seeds with skin.
2. 7 spoons of mustard seeds. Powder fine in mixer/blender.
3. 4 heaped spoons of salt
4. 4-5 heaped spoons of chilli powder
5. 15 pods of garlic (optional)
6. 1/2 spoon fenugreek seeds
7. 1/2 spoon cumin seeds
8. pinch of turmeric
9. 3/4 cup of Sesame oil only.




Yields about 3 to 4 cups of pickle. Pickle stays for about 20 to 30 days.

PREPARATION:

Step 1: First take a big dry bowl and place the cubed apples in there.



Step 2: Add Salt, Chilli powder and Mustard powder.

Step 3: Using your hand mix thoroughly from inside out. You will feel the moisture oozing out of the apples.

Step 4: Add garlic pods, fenugreek, cumin and turmeric.

Step 5: Again stir well using your hand.




Step 6. Leave for about 1/2 hour, this lets salt dissolve.

Step 7. Pour in 1/4 cup of oil, gently stir again.

Step 8. Leave aside for half day. Moisture will come out of the apples.

Step 9. Pour in rest of the oil and let it sit for another half day.

Stir and serve with piping hot rice, ghee and papad...

3 comments:

  1. My mouth is becoming watery. 10 minutes Avakaya? Good.

    ReplyDelete
  2. @Anonymous- yes it shouldn't take more than 10 mins if you have all indredients @ home.

    ReplyDelete
  3. interesting, no need to grind fenugreek seeds?

    ReplyDelete