Theepi Avakaya – Andhra Avakaya (No Oil – Easy Method)

Name: Theepi Avakaya – Andhra Avakaya (No Oil – Easy Method)
Yield: 6 servings
Cuisine: Indian
Ingredients: 5 Medium sized raw and firm mango (Organic); 1/2 kg Jaggery (grated); 1/2 glass, Red chilli powder; 1/4 teaspoon, Turmeric powder; 1 glass Mustard Seeds Powder (Dry roasted); 1/2 glass Salt; 1/4 glass Garlic pods (optional)

Abhi @cook_9028286

#rawmango -Theepi Avakaya/Bellam Avakaya is a sweet version of Mango Pickle made in Andhra Pradesh. My Grandma taught us an easy way of preparing this avakaya.
Do try my Ammamma’s version.

Abhi @cook_9028286

#rawmango -Theepi Avakaya/Bellam Avakaya is a sweet version of Mango Pickle made in Andhra Pradesh. My Grandma taught us an easy way of preparing this avakaya.
Do try my Ammamma’s version.

Saved

Ingredients

6 servings

5Medium sized raw and firm mango (Organic)
1/2 kgJaggery (grated)
1/2 glass,Red chilli powder
1/4 teaspoon,Turmeric powder
1 glassMustard Seeds Powder (Dry roasted)
1/2 glassSalt
1/4 glassGarlic pods (optional)

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Steps

1

Pat dry the organic raw mangoes with a smooth cloth and peel off the skin of the raw mangoes. Deseed the mangoes and cut them into 1 and 1/2 inch large pieces.
2

Take a big vessel, add cut mango pieces, salt, grated jaggery, turmeric powder and mix thoroughly in all the directions with a spatula. Ensure that the spatula used for mixing is a dry one.
3

Cover it with a lid. Keep it aside for 3 days so that the jaggery mix dissolves completely leaving no residues. On the third day, add dry roasted mustard seeds powder, red chilli powder and garlic pods to the above mixture. Stir it well so that no lumps are formed.
4

On the forth day, separate the mango pieces from the jaggery syrup. Transfer the jaggery syrup into a plate and sun dry this syrup for 2 days until it thickens. Ensure that the syrup is not too thicken. Simultaneously, place all the mango pieces on a plastic sheet or steel plate and dry it directly in the sun for 2 days.
5

After the pieces are dried enough, they have to be placed back in the jaggery syrup. Again mix it thoroughly from the bottom using a dry long spoon. You can store it in a dry jar/ceramic jars. It can be stored for 1 to 2 years if kept away from water.
6

This serves as a tasty accompaniment to curd rice or khichdi / upma.