Pesara Avakai | Andhra Pesara Avakaya Recipe

Pesara Avakaya | Mango Pickle With Moong Dal

  • Prep Time
    150 minutes
  • Cook Time
    2 minutes
  • Difficulty Level
    Intermediate

Pesara Avakaya | Mango Pickle With Moong Dal is a delicious heirloom pickle.

Pesara Avakaya | Mango Pickle With Moong Dal is an instant raw mango pickle. It is very easy to make and tastes amazing with hot rice and dal. This pickle is famous in Andhra during festivals and marriage season. It is also a perfect dish to serve your guests. So try to make this pickle in your kitchen and share your feedback with us.

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This recipe was prepared by lovely Moms: Triveni Ji and Shanti Kota Ji From Andhra Pradesh 

Tips and Suggestions by the Mom Chef:

  • The washed mango should be wiped with a clean dry cloth completely.
  • Stony wall(The thick inside skin of the mango around the place of gutli) should be kept while chopping the mango.
  • The thin inner skin of mango pieces should be removed for batter taste.
  • The ratio of moong dal powder and red chilli powder should be 1:1.
  • The quantity of the oil should be such that the mango pieces submerged.

For more such exciting recipes like Pesara Avakaya | Mango Pickle With Moong Dal, please click on the following links :

  1. Oats Dosa with Coconut Chutney
  2. Cintapandu Kaliphlavar Kura | Cauliflower Koora
  3. Sambhar Rice With Mix Veg Raita

Current Recipe Rating

(5 / 5)

1 rating

  • Recipe
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Ingredients

  • Raw Mango / Kachha Aam - 1
  • Water - As required
  • Sesame Oil / Til Ka Tel - 1 Cup
  • Asafoetida / Hing - 1/4 tsp
  • Yellow Lentils / Moong Dal - 1/2 Cup
  • Red Chilli Powder / Lal Mirch Powder - 2 tsp
  • Salt - 1 & 1/2 tsp or as per taste
  • Turmeric Powder / Haldi Powder - 1/2 tsp
  • Dry Fenugreek Seeds / Dana Methi - 1/4 tsp
  • tsp = teaspoon

Instructions

  1. FOR PREPARING MANGO :
  2. Keep the raw mango in the water for 60 minutes. Then wipe it with a clean dry cloth completely.
  3. Cut its top stem part and keep it aside for 30 minutes to release the latex (transparent fluid) completely. Then wipe it with a clean dry cloth completely
  4. Now cut it into small pieces and remove seed(gutli). Take out in a bowl. Cover it with clean dry cloth and keep it aside for 30 minutes.
  5. Then remove its thin inner skin. Likewise, remove from all mango pieces. Cover it with clean dry cloth and keep it aside for 30 minutes.
  6. FOR PREPARING PESARA AVAKAYA :
  7. Now heat sesame oil in a pan. Once done, turn off the flame and add asafoetida. Mix well and keep it aside for 2 minutes.
  8. Roast the moong dal in a pan on low flame till it becomes golden brown. Keep stirring continuously.
  9. Once done, turn off the flame and let it cool down. Then transfer it to a grinding jar and grind it for a few seconds to prepare its fine powder.
  10. Take 2 tsp of the prepared moong dal powder in a bowl. Add red chilli powder, salt, turmeric powder, and dry fenugreek seeds. Mix well.
  11. Then add mango pieces and coat it well with a spices mixture. Now add the prepared oil such that the mango pieces submerged. Mix well.
  12. 'Pesara Avakaya | Mango Pickle With Moong Dal' is ready to be served.

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