Pulihora Gongura Pickle Preparation

This recipe is very famous in andhra and one of the well known pickle in south indian's pickle section. I am preparing this pickle using tamarind juice which is use in making of pulihora .So we call this pickle pulihora gongura ... We can prepare this pickle with 2 methods.one method is using dry chillies for spicyness and 2nd method is using red chilli powder ..Both methods gives same taste .. ..Making dry chillies into fine powder gives some difficult to make pickle ..If you like to prepare to easy way  you can add red chilli powder instead of dry chillies.Use sesame oil for best taste or long preservation.Do not cut the gongura leaves.Fry them as leaves....

 Ingredients

gongura	1 kg
crystal salt	200 grs
dry chillies	200 grs
mustard seeds	50 grs
fenugreek seeds	25 grs
turmeric	50 grs
tamarind	200grs
garlic	150 grs
oil	500 grs
Seasonings
mustard seeds	2 spoons
dry chillies	5
urad dal	2 spoons
chana dal	2 spoons
curry leaves	few

Preparation

Gongura leaves (guntur gongura) should be dried and dark green in colour.Observe each leave because some insects or germs stick on the leaves so we should observe each leaf and cut the stem of the leaf.
 Spread gongura leaves on cotton cloth and dried for some time. 
Take a pan and put on the flame.
When pan is heated add fenu greek seeds and roast for some time.
When good aroma coming from the fenu greek seeds and change the colour of the seeds then put off the flame.
Keep to cool in the room temperature.
Take a mixie jar and add roasted fenu greek seeds and make a fine powder.Keep it aside.
Add mustard seeds and make  fine powder.
Add crystal salt in mixie jar and make  fine powder.
Remove layer of the garlic cloves.
Add garlic cloves in a mixie jar and make  fine paste.
Take a vessel and add tamarind and 1 glass of water and soak for 15 minutes.
Extract juice from tamarind .
Put this vessel on the flame and cook for some time(nearly 15 minutes) in medium flame.Add some salt(2 spoons).
Put off the flame when juice is cooked well and become little bit thick.
Take a pan and add oil( 5 spoons ) and put on the flame.
Add dry chillies when oil is heated.
Remove from the flame when dry chillies fried well.
Keep to cool.
Add these chillies in a mixie jar and make  powder. 

Method

Take a big thickened pan and put on the flame.
Add 5 spoons of oil and add some gongura leaves when oil is heated.
Fry for 5 to 10  minutes in medium flame. After that remove leaves from the pan.
Add 5 spoons of oil and add some more gongura leaves and fry for some time.
Do all remaining gongura leaves like this.
Take big mixing bowl.Add tamarind juice,roasted fenu greek seeds powder,mustard seeds powder,turmeric,garlic paste,dry chillies powder and  crystal salt powder.
Mix all well.
Then add fried gongura leaves and mix all well.
Taste the pickle if salt and spicyness is enough or not.
If not, add  some more salt and dry chillie powder or red chilli powder.
Take a pan and put on the flame.
Add remaining oil (total oil).and heat.
When oil is heated add mustard seeds and fry until they started to splutter.
Then add dry chilli pieces.
Add urad dal and chana dal and fry until dals become to change their colour and fried well.
Add curry leaves and put off the flame.
Keep to cool..
Add these seasoning to pickle and mix all well.
Andhra special pulihora gongura is ready ........  
   

Keep in the mind

All vessels and spoons which are used in preparing pickle should be dried well.

We can use red chilli powder instead of dry chillies.

Adding more quantity of garlic that  gives nice  taste to the pickle.
Measurement of salt and dry chillies is approximate quantity.You can add as per your taste.

Pandu merapakaya Pickle(Red chilli Pickle)

This is andhra special pickle and traditional one also.We can prepare different pickles using this pandu mirapakaya pachchadi.Adding ginger  and jaggery to this pickle that is called ginger red chilli pickle(allam pandu mirapakaya pachchadi)gives nice taste eating with idly and dosa.Adding gongura to this pickle that is called gongura pandu mirapakaya pachchadi..that one also very delicious.For instent chutney at break fast time we can add creamy curd to this pickle that is nice combination for idly and dosa and children also enjoy to eat this spicyless chutney.

Ingredients

pandu mirapakayalu	1 kg
crystal salt	200grs(as per your taste)
tamarind	150 grs
turmeric	5 spoons
mustard seeds	2 spoons
fenu greek seeds	1 spoon
garlic	100 grs
oil	5oogrs
mustard seeds	1 spoon
urad dal	1/2 spoon
chana dal	1/2 spoon
curry leaves	few
dry chillies	5
asafoetida	1/2 spoon

Preparation

Remove all red chillies stems and wipe the chillies with wet(not too wet) cloth and spread them on cotton cloth and  dry for some times(3 to 4 hours).
After that

Take a  mixie jar and add some red chillies , 1/2 spoon turmeric powder and 2 spoons of crystal salt.

Make them coarse paste(do not add water).

Do remaining red chillies like this coarse paste.

Take a dried container and add tamarind on the bottom of the container.
Spread this red chilli coarse paste over the tamarind and put the  lid tightly and keep it for 2 days.

The 3 rd day we have to make this coarse paste into smooth paste using grinder or mixie adding some powders.
On the 3rd day

Take a pan and put on the flame and when pan is totally dried then add fenu greek seeds and roast it until they become dark color and gives nice aroma.put off the flame.Add in a mixie jar and  make a fine powder.

Take mustard seeds  and make a fine powder. Do not roast mustard seeds.
Remove upper layer of garlic cloves(skin).
Kept the tamarind in a plate which is soaked in coarse red chilli paste for 3 days.
Add some coarse paste of red chillies, some flakes of soaked tamarind,1/2 spoon mustard seed powder,1/2 spoon fenugreek powder,some garlic cloves and some salt and make a fine paste using grinder or mixie.
Do  remaining coarse red chilli paste into smooth paste adding mustard powder,fenu greek powder and garlic cloves.
Take a big mixing bowl and add finely pasted red chilli paste(pandu mirapakaya  paste) and mix with dry hands or using spatula(dry).
Taste the pickle if salt is enough or not.
If not, make crystal salt into power and add some more salt as per your taste.

Method

Take a pan and put on the flame.

Add oil when pan is heated.

Add mustard seeds and fry until they become to splutter then add dry chillies,urad dal and chana dal and fry until dals become to golden colour .

Add curry leaves and asafoetida and put off the flame.

Keep to cool on room temperature.

Add this seasonings to red chilli pickle and mix all very well.

Store in dry container or any air tight jar.

Keep in the mind

do not dry red chillies on the sun shade.
Do not roast mustard seeds like fenugreek seeds.
Use only  dried container and spoons.
Hands should be dried.
Wet hands and utensil will spoil the pickle.
Do not add hot seasoning to pickle that may be change the colour of the pickle.
Adding asafoetida gives nice aroma and good taste to the pickle....

Tindoora Avakaya Pickle

In south india many people have a common habbit to  start to eat rice  with  pickle.We like to prepare pickles mostly with mango...(King of the fruit and seasonal one).This pickle tindura also gives same taste like  mango avakaya  and looks variety also.We can prepare this any season.

Ingredients

tindoora	100 grs
oil	5 spoons
tamarind flakes	3
lemons	1
fenugreek seeds	3 pinches
mustard seeds	1/4 spoon
salt	2 spoons
red chilli powder	2 spoon
turmeric	1/2 spoon
garlic cloves	10
For Seasonings
mustard seeds	1 spoon
chana dal	1/2 spoon
curry leaves	few
dry chillies	2

Preparation

Soak tindoora in the water for 15  minutes to remove gumminess.
After that wipe each tindura with cotton cloth or tissue paper and dry for 15 minutes.
Then cut tindura into small  pieces or your wishing size (round or long slices).
Take a mixie jar and add garlic cloves and make a fine paste.Keep aside.
Add crystal salt and make a fine powder.
Soak tamarind flakes in 1 cup of water. and boil till water reaches above 100 degrees(bubbles forms in the water).cool it.
after that extract  thick tamarind juice using this water.
Take lemons and extract  lemon  juice.

Method

1.Take a thickened bottom vessel and put on the flame.
2.Add fenu greek seeds when vessel is heated.
3.Roast untill fenu greek seeds change their colour into dark and gives nice aroma.This is the indication of the correct roast of fenu greek seeds.Put off the flame.
4.Remove from the vessel and cool it.
5.After that make a fine powder using mixie jar.keep aside.
6.Add mustard seeds and make a fine power also(do not roast ).7.Take a big mixing bowl and add red chilli powder,salt,turmeric,fenu greek power and mustard seeds power.
8.Mix all very well.After that add garlic paste and  mix it also.
9.Then add tamarind pulp or juice and mix well.
10.Taste it if salt,red chilli and tamarind juice are enough or not.
11.If not add some more salt and red chilli power and lemon juice.
12.Add chopped tindura pieces and mix all well.
13.Take a pan and put on the flame and ad d oil when pan is heated.
14.When oil is hot add mustard seeds. fry till they become to startle then add chana dal and fry till become to light  golden colour .
15.Finally add curry leaves and put off the flame.
16.After cooling the seasonings add to the pickle.17.Keep this in air tight container when it is become to room temperature completely.

Keep in the mind

Adding salt and red chilli powder according to your taste.
Best method is do not add total quantity of salt and red chilli powder.
Add little by little according to your taste.
Do not use wet hands and wet vessels and spoons for preparing any pickel.
 Roast only fenugreek seeds not mustard seeds.

Natu kodi(Pandem Kodi) pickle

Natu kodi chicken is well known in south india especially in andhra many people have the tradition to eat Natu kodi in some festivals  like dasara,kanuma and deepavali.This chicken taste is different from normal chicken.Of course Cooking time is to be taken long.Better to cook in pressure pan Because Natu kodi pieces is not easily become tender like normal chicken.It has bones with flesh.That persons who will like to eat bone with flesh  is really enjoy to eat this chicken.We can prepare many dishes like  Natukodi Kurma, Pandem kodi pulusu, Natu kodi fry, Natu  kodi iguru  .This is Natu kodi pickle that one is preserve the taste of the chicken.If you want to prepare the chicken pickle,  for better taste use pandem kodi pieces rather than normal chicken pieces.

Ingredients

Natukodi (chicken)pieces	1 kg
oil	1/2kg
salt	100grs
red chilli powder	100 grs
turmeric	5 spoons
coriander seeds	100 grs
poppy seeds	50 grs
cashew nuts	50grs
cloves	15
elachi	8
dalchina chekka	2 inches
ginger	50 grs
garlic	50 grs
mustard seeds	1/2 spoon
fenugreek seeds	1/4 spoon
lemons	6

Preparation

Cut natu kodi and wash each piece under running tap water or wash with plenty of water many times.

Roast fenu greek seeds for nearly 2 minutes. 
Grind roasted fenu greek seeds and make fine powder.
Grind mustard seeds and make a fine powder.
Roast cloves,elachi,cinnamon  for 1 minute in medium to low falme.

Roast coriander seeds for 1 minute for medium flame

Roast poppy seeds for 1 minute.

Roast cashew nuts for 1 minute.

Make all roasted ingredients to a fine powder.

Cut ginger  into pieces .

Add garlic and ginger pieces in a mixie jar and  make a paste with out adding water.

Extract juice from lemons.

Method

1. Drain the water from Natu kodi pieces completely.Add 1 spoon salt and 1 spoon turmeric and 1 spoon ginger garlic paste  in these chicken pieces and mix all very well.
2. Donot add extra water.Add these pieces in a pressure pan.
3.Put this pressure pan on medium flame.
2.Cook for 5 whistles.Put off the flame.
Open the pressure pan lid after pressure completely gone off.
We can see some water is present in the pan.
Put the pan in low flame and cook till water in the chicken pieces compleltely evaporated. 
 Take a pan and put on the flame.
When pan is heated add Oil for deep fry.
After heating the oil add  boiled chicken pieces and fry in medium flame.it will take some time to fry chicken pieces deeply.
when chicken pieces became into red fried colour take them out from the oil.
Do not to fry chicken pieces till dark brown colour.That pieces difficult to eat.
Fry all Natu kodi pieces like this.Keep all pieces aside.
In that oil add ginger garlic paste and fry for 2 minutes.put off the flame.
Take a big mixing bowl.Add turmeric, red chillie powder,salt,coriander seeds powder, poppy seed powder,cashew nut powder ,fenugreek and mustard seeds powder,elachi and cloves powder.
Mix all very well and  add fried chicken pieces and mix well.
Add  lemon juice  in this mixture.
Add ginger garlic paste which is fried in the oil.Add this paste along with oil.
Mix all very well.
Taste the pickle if salt is enough or not.
If not enough add some salt and mix  the pickle well.
Cool to room tempearature.After that store in air tight jars and kept in fridge for long losting.

Keep in the mind

Natu kodi pieces has bone with flesh not like normal chicken pieces which has  more flesh rather than bones.
Do not fry chicken pieces in high flame.Fry only medium or low then pieces with bones also fried well then we can eat bones also easily.
Do not add water when Natu kodi pieces are cooking.
Do  not roast mustard seeds.
Fry ginger garlic paste in the oil till raw smell completely gone off.
Adding cashew nut and poppy seeds can increases the taste of the pickle.

Remember one thing while preparing pickle do not use wet hands and wet vessels and wet ingredients.

Cabbage Pickle Preparation

 South india is very famous for pickles especially  Gongura and mango pickles(Avakaya) born in Andhra.Many people in india start their meal with pickle(rice eating persons).Today I am  preparing different  veg pickle  that is cabbage pickle which is  nice combination  for break fast items like dosa and idli.Routine coconut and ground nut chutnies gives some boring to the children. This chutney  gives some relief in such timing.This cabbage pickle is eat not only with rice but also with dosas.Very tasty and very easy to prepare this one at home.Only take one pracaution that is do not use wet hands  and wet ingredients when you are preparing any pickle.

Ingredients

cabbage	1/4 kg
oil	100grs
fenugreek seeds	1/4 spoon
mustard seeds	1/4 spoon
garlic cloves	20
turmeric	1/2 spoon
salt	to taste(20 grs)
red chili powder	25 grs
tamarind pulp	4 spoons
chana dal	1/4 spoon
curry leaves	few
dry chillies	4

Preparation

Remove the  top 2 layer of the cabbage and cut into small pieces(finely chopped). and dry for 30 to 45 minutes.
Take a thick bottom pan and put on the flame.
Add fenugreek seeds and roast(with out oil) till fenugreek become to brown shade and gives good aroma.Then put off the flame.Keep in room temperature to cool.Then add into a mixie jar and make a fine powder.Keep aside.
Take mustard seeds in the mixie jar and make a fine powder.Keep aside.
Remove  layer of the garlic cloves and add in the mixie jar and make a paste.Keep aside.
Take crystal salt in the  mixie jar and make a fine powder.

Method

1.Take a big mixing bowl.Add red chilli powder,turmeric, crystal salt powder,femugreek seed powder,mustard seed powder and garlic paste and mix all well.Taste the paste.If salt is not enough add some crystal salt powder.or if spicy is not enough add some red chilli powder.
2.Add dried cabbage pieces and mix all well.
3.Put a pan on the flame and heat it .
4.After heating pan add oil.When oil is heated add  mustard seeds(1/4 spoon).Fry till they started crackle then add dry chillies and fry for 20 seconds.
5.Then add chana dal and fry till they become light golden colour.
6.Finally add curry leaves and put  off the flame.
7.Cool seasonings.After that add to the pickle.
8.Mix all well.and store this pickle dry and air tight container only for long last.
9.This pickle is use at break fast time also.good for dosa... 

Keep in the mind

Do not forget to dry  the  cabbage pieces.and not wash the cabbage.Only remove upper  2 layers.
Do  not roast mustard seeds .Only roast fenu greek seeds.
Add salt and red chill powder according to your taste.
Only use dried ingredients in preparation of any pickle that may not be spoil the pickle.
Do not add hot seasonings to the pickle because hot seasonings (including hot oil) should change the colour of the pickle.That gives dark red to the pickle not  retain red chilli colour.

Cauliflower pickle

Ingredients

cauliflower florets	1 cup
red chillie powder	5 spoons
salt	3 spoons
fenugreek powder	1/2 spoon
mustard seeds powder	1 spoon
garlic cloves	20
turmeric	1 spoon
oil	2 cups
tamarind	4 flakes

Method
cut cauliflower florets into medium size pieces.spread on a cotton cloth and dry for 30 minutes.
do  not wash cauliflower with water.
add 1/2 cup of water in tamarind flakes and boil it.when water is started to boil , continue to boil for 5 minutes. and put off the flame.keep it to cool.
1.roast fenugreek seeds and make a fine powder
2.mustard seeds also make a fine powder.do not roast mustard seeds.
3. take crystal salt and make a fine powder in mixie jar.
4.garlic cloves also make a fine paste
5.take all powders and garlic paste in a mixing bowl add red chillie powder and turmeric and mix all very well.
6.extract tamarind juice from boiled tamarind flakes.do not add normal water(not boiled water).
7.if you add normal water with out boiling they can spoil the pickle.
8.in any pickle preparation use only boiled water.
9. mix all very well .taste it if salt and spiciness is enough or not.
10.if not add salt and red chilli powder.
11.then add cauliflower florates and mix all very well.
12.finally add oil and mix well.kept in tight container.
13.better to keep in fridge for 6 months.

chicken pickle preparation

Ingredients

chicken bone less	1 kg
oil	1/2kg
salt	100grs
red chilli powder	100 grs
turmeric	5 spoons
coriander seeds	100 grs
poppy seeds	50 grs
cashew nuts	50grs
cloves	15
elachi	8
dalchina chekka	2 inches
ginger	50 grs
garlic	50 grs
mustard seeds	1/2 spoon
fenugreek seeds	1/4 spoon
lemons	6

Royya avakaya prawn pickle

Ingredients


prawns                    1/2 kg
salt                           to taste(2 spoons)    
red chilli powder     2 spoons
coriander powder     2 spoons                        
mustard powder      2 spoons
fenugreek powder   1/4 spoon
garam masala          1/2 spoon
lemons                     3
oil                             1/4 kg

squeeze lemon juice from lemons.
roast fenugreek seeds(with out oil) until light brown colour appear.
then make a fine powder.
donot roast mustard seeds.only make fine powder . 

Method

1.wash the prawns with plenty of water with turmeric and some raw salt to remove smell coming from the prawns .
2.add one spoon salt and turmeric in prawns mix well.(donot add water)cook until water is completly evoparated which is coming from prawns.
3.add oil in a  pan.
4.after heating the oil add prawns to fry.
5.fry prawns until their colour become to golden brown.
6.take a bowl ;add red chilli powder,fenugreek powder,mustard powder,garam masala,coriander powder and salt.
7.mix all very well.then add fried prawns and lemon juice.
8.mix all ingredients very well .then taste it.if you need more salt and spicy add salt and red chilli powder.
9.finally add oil(prawns were fried)and mix all very well.
10.store in dry tins. store in a fridge for many month.In the normal temperature better to use with in 2 to 3 months.

Mango pickle andhra avakaya

Many people like pickles especially avakaya(mango pickle).summer is season for mangoes. In the olden days people preserved seasonal fruits as  the form of pickles.telugu vari special food item is avakaya. with out this no wedding function completed completly.many people think that only experienced people can prepare avaka .this is wrong.preparing avaka is very easy than cooking curries(other cooking items). for avakaya preparation depends on standard measurements.so if you follow these,you prepare avaka with out any cooking experience. only one thing should be remember in the mind that is use only all dried items .utensils  should be dried.pickle should be spoiled due to wet .

ingredients

mangopieces                 -8cups
red chillie powder          -1cup
salt(crystal)                    -1cup
turmeric                         -1spoon
mustard powder            -1cup
fenugreek powder         -1/4cup
garlic                            -4
oil                                  -1 1/4cups
fenugreek seeds            -1/2spoon

In the market many varities of mangoes available.many people use rasalu,gulabi,jahamgeer,jalaalu for avakaya.first clean  mangoes with water.and wip with cotton cloth.after completely dried cut the magoes two equal parts(seed should be cut)remove the seed and white layer.and cut the mango pieces your requirement size. and dried for some time.(no in the sun shade).
fry fenugreek seed with out oil.after roasting the fenugreek powder   make a fine powder.
dont fry mustard seeds. only make fine powder .
crystal salt also make the powder.
 if you know telugu for more details see "mango pickle preparation in telugu"

1. take a bowl ,mix all ingredients like red chillie powder,salt               powder,tumeric,mustard powder,fenugreek powder,garlic                 cloves.
2. pour oil in a seperate bowl.
3. dip mango pieces in the oil and put  them in  the  powder(all             ingredient mixed powder) .
4.keep this mango pieces in dry container(tin).sprinkle some powder on      the mango pieces and again take some mango pieces and dip in the oil      and put them in ingredient powder  and finally put them in dried      container and sprinkle some powder over them.
  do all mango pieces like this.
5.pour  remaining oil and powder  in the container.keep it aside for three days.
6.in the third day mix all mango pieces very well and add garlic paste(3cloves)and mix very well.taste it and if you  want more salt and spicy add salt powder and red chillie powder.