Pickles...

Dosavakaya

Dosavakaya or Dosa avakaya is prepared using the small, round, yellow vegetable, which belongs to the cucumber family. It has a crisp and crunchy skin and a mild sweet-tangy taste, It is used to prepare the most popular traditional Andhra delicacies like dosakaya pappu, dosakaya pachadi and dosavakaya.

Dosavakaya is an age-old Andhra pickle, who's recipe is similar to the Andhra Avakaya/Avakai or Mango Pickle. The only difference is that dosavakaya takes lesser time in terms of preparation, it is less laborious, and it is ready to be consumed within 24 hours, unlike avakaya which takes 4-5 days.

Ingredients

• Dosakaya or yellow cucumber (washed, dried, deseeded, and finely chopped) - 2^1/2 cups
• Red chilli powder - 1^1/3 cups
• Roasted fenugreek powder - 1/3^rd cup
• Turmeric - 2 tsps
• Salt - 3/4^th cup, or little more
• Oil (heated and cooled) - 1^1/2 cups
• Mustard seeds powder - 1/3^rd cup
• Asafoetida - 1 tsp
• Mustard seeds - 1 tsp

Preparation method

1. Heat oil in a pan. Add mustard seeds and allow them to splutter. Add asafoetida. Keep aside and allow it to cool completely.
2. In a wide bowl, add the finely chopped cucumber.
3. Add fenugreek powder, red chilli powder, turmeric, mustard seeds powder, and salt.
4. Mix it well, so all the spices are well-coated and incorporated.
5. When the oil is cooled completely, add it to the dosakaya-spice mixture and mix well.
6. Leave it for atleast 12 hours before consuming.
7. Serve with hot rice and ghee. Or as a side-dish.

Preparation time - 45 mins

Korivi Karam aka Red chilli pickle

One of my all-time-favorite pickles. Is yummy when served with hot rice and ghee. But, make sure you eat in limited quantity :D Here's what you need...

Ingredients

• Red chillies - 1/2 kilo
• Tamarind - ~100 gms
• Fenugreek powdered (roasted and powdered) - 50 gms
• Turmeric - 2 tsps
• Salt - 175 -200 gms
• Oil - 150 gms
• Mustard seeds - 2 tsps
• Asafoetida - 1 tsp

Preparation method

1. Clean the chillies with a clean, dry cloth and spread it on a clean (dry) surface for a few minutes.
2. Cut the chillies and grind them along with salt and turmeric coarsely.
3. Add the ground fenugreek powder and tamarind and let it rest in a plastic or a glass container for 2 days.
4. On the 3rd day, grind the mixture to a smooth paste.
5. In a pan, heat the oil and add the mustard seeds and wait for it to splutter. Turn off the flame, add asafoetida and let the oil cool completely.
6. Add the oil to the ground pickle and stir well.
7. Leave it for a few hours before you serve with hot rice and ghee.

Preparation time - 45 mins

Mango pickle

My father-in-law who is a pickle freak, bought a couple of mangoes for the pickle. Rather than making the traditional pickle (Aavakai), we decided to cut the mangoes into fine pieces and pickle it. Here's what you need...

• Raw mangoes (skinned and finely chopped) - 4 1/2 cups
• Red chilli powder - 1 cup
• Mustard seeds powder (Aava pindi) - 1 cup
• Salt - 3/4 cup
• Sesame oil - 250 gms

Preparation method

1. Take a dry vessel (preferably a large one, to mix all the ingredients well) and put the chopped mangoes in it. Let it dry for a few minutes.
2. Add the chilli powder, salt and mustard powder and mix well.
3. Add the sesame oil and mix well.
4. Leave it for a few hours before you serve with hot rice and ghee.

This reminded me of my childhood, when we siblings and cousins spent time together during the summer vacations. Such fond memories, truly treasured!

Just after mixing...

After leaving it for about 4-5 hours...

Preparation time - 1 hour