Avapacchadi (pulihora avakaya, mukkala pacchadi)

Ava pacchadi derives its name from the predominant ingredient "avalu" (mustard). It is also called "pulihora avakaya or mukkala pacchadi" as the pulihora seasoning is used in making this pickle. Many of my American friends like this pickle and comment that they are reminded of "wasabi" flavor!!

In Avakaya, equal portions of mustard powder and salt are used. In, Avapacchadi, more mustard powder is used. Because of this, the pickle has a more predominant flavor of mustard.

Usually, it is a byproduct, as the mango pieces which are without kernel (hard seed cover), or pieces that got squished while cutting are used,in addition to some fresh cut pieces!

Mustard paste after drying in direct sun:

 

 

Mixing mustard paste with mango mixture:                                                                                     

 

 

 

After mustard paste is mixed with mango mixture:

Ingredients:

•      3 to 4 cups mango pieces
•      1 and 1/2 cups chili powder
•      2 cups mustard powder
•      1 and 1/2 cups salt
•      3 tsp turmeric powder

Seasoning:

•      1 to 2 cups oil
•      6 or 8 red chilis
•      3tbsp chana dal
•      4 tbsp. urad dal
•      3 tbsp. mustard seeds
•      a few curry leaves
•      1 tsp hing (asafetida)

Directions:

1.      Wash and dry mangoes thoroughly.
2.      Cut along with skin into half inch cubes. Discard the seed.
3.      Add turmeric powder, salt and chili powder.
4.      Mix well and leave it in a dry container for a day.
5.      Next morning, boil 2 cups of water. Turn off the heat.
6.      Add mustard powder and mix well. Consistency has to be like dosa/pancake batter.
7.      Leave it in the hot sun till evening.
8.      Add the paste to the mango piece mixture.
9.      By now, mango pieces will have some juice which oozes out after soaking in salt and chili powder.
10.      Heat oil in a pan and add red chilis, dals and mustard seeds.
11.      When mustard seeds splutter, add curry leaves.
12.      Pour the seasoning over the pickle and let it seep through.
13.      Partially cover the pickle.
14.      Mix it well from top to bottom.
15.      Transfer the pickle to a dry jar.