HOW TO MAKE ANDHRA STYLE MAGAYA PICKLE/PACHADI 2021//Masthani's kitchen
AnDHRA STYLE MAGAYA /URAKAYA SPICY PICKle ( step-by step photos) 2021//Masthani's kitchen:
Namastheš
Welcome back to all my readers today I am back with another style Magaya pachadi
. In India summer season is ready to make a magaya, uragaye, vodiyalu . while
magaye is very Traditional item for Andhra state people. We can easily
understand by step by step procedure and easily make it..Magaya pachadi called as magaya- raw mango , pachadi- pickle.
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| Magaya pachadi |
Mango is also called as summer fruit. Magaya pickle that needs a raw mangoes
totally dried by sun adding all spicy items . magaya /avakaye is a little
similar but in magaya we chopped them in a small pieces where as avakaye we use
large pieces. In magaya we should dried by sun avaakai may not be dried by sun.
We are using raw mangoes which has a little sweet and Savoury taste .In India we use mangoes as different spices like mango Papu, mango pickle, mango rice , mango cake, mango juice etc.
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| Raw mangoes |
We can happily serve pickle in a hot rice adding ghee taste it with handful of rice definitely it just kill your mind rice ,chapati, Paratha, Dosa, idly, samosa etc.
Benefits of Mango :
Mango have a low risk of heart stroke any heart diseases.
Mango have a rich vitamins A,C, calcium, magnesium
Mango helps to reduce the toxins of our body
Mango helps to increase collagen to look young and healthy.
It’s have an anti-oxidants properties which helps to against to cancer.
Mango helps to reduce the weight loss section
Mango helps to improve the digestive system to maintain healthy.
DIFFERENT LANGUAGES SPELL ABOUT RAW MANGO:
Pacci mamidi-telugu
Almanju alkhamu-arabic
Kamca amera-bengali
Kaci keri-gujarthi
Kachcha aam-hindi
Hasi mavu-kannada
Asanskrta manna-malayalam
Kacca amba-marathi
Kacca ama-nepali
Kaca aba-punjabi
Mula ma-tamil
Let’s look at its desired ingredients:
5 Raw mangoes
1 cup Rock Salt
2 spoons of Turmeric
Red Chill powder
Training nuts
10 –15 Garlic
1 cup Groundnut oil
20 Curry leaves
4 Red Chills
½ Fenugreek powder
DERIVED STEPS:
Step 1: Take a fresh raw mangoes clean them with a running water, peel the skin of mangoes.
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| Raw mangoes |
Step 2: Chop them with a fine 1 inch long pieces .
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| 1 inch |
Step 3: Add rock salt and turmeric mix it very well
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Step 4: Place them in a box keep the air-tight cap and soak them for 3 days.
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| Soak them for 3 days. |
Step 5: Third day shake the mango pieces box and spread it in a plastic sheet naturally mangoes produced oozed water after 3 days take the water in another bowl both of them dried it under the sun.
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Step 6: Mangoes are pale in shade after complete dry under sun. Take the dried mangoes add garlic on it.
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| Dried mangoes |
Step 7: Add red chilli powder, Fenugreek powder, natural oozed water add on it .
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- Step 8: Heat the oil in a pan add all training nuts, curry leaves, red chills cook it for while
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Step 9: Pour the heated mixture oil on the pickle mix it well. At last store them in a air-tight Glass . It can be stored more than 1 year we can happily enjoy it.
Taste the pickle after 20days then the aroma and taste is killed it.
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| Magaya pachadi |
Required time:
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Pre time |
10 min |
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Soaked time |
3 days |
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Cooked time |
15 min |
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Total time |
3 days 25 min |
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cuisine |
Andhra |
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Makes |
30 servings |
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type |
moderate |
Procedure:
Soaked Mangoes:
Take a fresh raw mangoes clean them with a running water, peel the skin of mangoes.
Chop them with a fine 1 inch long pieces .Add rock salt and turmeric mix it very well.
Place them in a box keep the air-tight cap and soak them for 3 days.
Dried under sun:
Third day shake the mango pieces box and spread it in a plastic sheet naturally mangoes produced oozed water after 3 days take the water in another bowl both of them dried it under the sun. Mangoes are pale in shade after complete dry under sun.
Cooking:
Take the dried mangoes add garlic on it. Add red chilli powder, Fenugreek powder, natural oozed water add on it .mix it very well. Heat the oil in a pan add all training nuts, curry leaves, red chills cook it for while Pour the heated mixture oil on the pickle mix it well.
At last store them in a air-tight Glass . It can be stored more than 1 year we can happily enjoy it.
BEST FOR MORE RESULTS:
Add more oil and salt on a pickle then it still more than a year.
Small quantities Magaya pickle must be placed in a glass jar and also water free clean spoons must be places then only we can avoid bacteria stay long years.
Taste the pickle after 20days then the aroma and taste is killed it.
After heating oil cool down while mixing with pickle.
After 3 days it must be completely dried under sun for 1-2 days then it must be crispy and tasty.
Thank you for visiting my blog and spending your valuable time
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