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
- Wash thoroughly and pat dry the mangoes and chop them in to small chunks.
- Dry roast feungreek seeds and let them cool( you can add them as such or can make into powder and add to pickle)
- 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
- After 3 days mix the pickle.
- 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.
- Store in a air tight glass jar and serve the jaggery mango pickle when necessary.
Other variants / Cuisine Style : 1. Bellum Magaya.