Nuvvula Avakaya (నువ్వుల అవకయ)

Nuvvula Avakaya (నువ్వుల అవకయ) this pickle would be ready to eat in a day or two but does not last long , usually this pickle is enjoyed before the real avakaya pickling is done. It is enjoyed with hot hot steamed rice with a dollop of ghee. This pickle is spicy and has the sesame flavor , which is mild and is another avakaya variety.
Regional Dish:  Andhra pradesh

Cuisine Style: Andhra pradesh| Cooking Time 60mins | Take it with rice/ roti| Type  Pickle| Shelf Life : 20  days| Quantity : 30 Servings.

Appx. Nutritional values calculated for 1 serving:

Calories (45Kcal), Carbohydrates (5g), Protein (1g), Fat (12g)

Ingredients:

• 2 1/2 cups Mango pieces
• 1/2 cup Sesame seeds
• 1/3 cup Red chili powder
• 1/2 cup Salt
• 1/2 cup Sesame oil is good if not any oil is fine

Method:

Cleaning the mangoes:

1. Wash and wipe the mangoes with a dry cloth. You really need to have sharp thick knife to cut into 1″ thick mango wedges with the inner shell intact  to increase the shelf life of the pickle.
2. Take a sharp knife and scrub the inner shell to remove a thin white layer over it. This is another important step you should keep in mind otherwise the pickle gets spoilt.
3. Now take a dry cloth and wipe the pieces from all the sides ensuring that they are cleaned and dried well.
4. Spread them over a dry cloth while you are preparing the spices for the pickle.

For making pickle:                   

1. Keep ready the sterilized and sun dried jars ready before you start pickling.
2. Dry roast sesame seeds until slight golden in color and cool it. Grind sesame seeds to a fine powder. Do not grind for long which makes the sesame powder to a paste which makes the pickle bitter. So take care to make it into a powder not the paste.
3. Now take a big bowl and mix the sesame powder, red chili powder and salt until everything is mixed well.
4. Add the mango pieces to it and mix well and apply the mixture all over the mango pieces using hands
5. Add 1/4 cup oil to the spice coated mango pieces and mix well.
6. Put the masala coated mango pieces and all the remaining masala in the sterilized jar add 1/4 cup oil over it and cover it with lid and keep it aside for 2-3 days.
7. On day-1 check if some oil might have started floating over the pickle. Now taste the masala mixture in the pickle, it should be perfect and slightly salty as the pickle has to be yet marinated for a day or two before its usage. But if you feel the salt is less add a 1tsp. or 2tsps. of salt to it and mix well.
8. Mix with a clean and dry ladle all over and repeat the same process on day-3.
9. On the day-3 if you see the oil is floating on the pickle up to an 1/2″ height then it is perfect .Otherwise add extra oil over the top until the oil floats on top.

Notes:

• Always transfer a small portion of pickle into a small jar and use a clean and dry spoon.
• Increase the amount of oil as required in the recipe. The basic thumb rule is to make the oil float over the pickle after 3 days. So feel free to add extra oil.( use sesame oil it keeps the pickle fresh and also the mango pieces remain firm, enhances the flavor’s too)

This pickle stays good up to 15-20 days. It stays good for a month if refrigerated