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Bellam Avakai (బెల్లం ఆవకాయ, வெல்லம் உறகைய, गुड़ आम के अचार)

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Bellam Avakai (బెల్లం ఆవకాయ, வெல்லம் உறகைய, गुड़ आम के अचार) is a variety of Indian pickle popular in South India with its origin in Andhra Pradesh. Bellam avakaya / teepi avakaya is a sweet version of the mango pickle.

Regional Dish : Andhra; Tamil Nadu; Karnataka; Kerala; South India and North India.

Cuisine Style : Andhra | Cooking Time 30 minutes | Take with Hot Rice | Type Pickle | Shelf Life : 6 Months | Quantity : 20 Servings.

Appx. Nutritional values : calculated for 1 serving (1 Tbsp)

Calories (50K cals), Carbohydrates (11g), Protein (0.4g), Fat (0.7g)

Ingredients to serve :

  • Mangoes 3nos of medium size (raw and firm)
  • Mustard powder 2 cups
  • Jaggery (Grated)  3 cups
  • Red Chilli Powder  1 cup
  • Oil 1 1/2 cup
  • Salt  3/4 cup
  • Fenugreek seeds 2 tsp

Method :

  1. Wash thoroughly and pat dry the mangoes and chop them in to small chunks.
  2. Dry roast feungreek seeds and let them cool( you can add them as such or can make into powder and add to pickle)
  3. In a big glass jar (use glass or ceramic jars , do not use plastic  or any other material to preserve pickles) add mustard powder, chilli powder, salt , oil , fenugreek seeds /or powder and mix well , now add mango pieces too and close the lid and keep it a side for 3 days
  4. After 3 days mix the pickle.
  5. Grate or mash the jaggery and now bring this to a boil , see that if we drop a small drop of melted jaggery  in a bowl of water it should retain its shape , when the jaggery reaches that temperature, take it off the stove , let it cool , but when its still warm enough add this to mango pickle and mix well.
  6. Store in a air tight glass jar and serve the jaggery mango pickle when necessary.

Other variants / Cuisine Style : 1. Bellum Magaya.

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