Theepi Avakaya - Andhra Avakaya ( No Oil - Easy Method ) | How to make Theepi Avakaya - Andhra Avakaya ( No Oil - Easy Method )

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ByAbhinetri V
Created on 11th May 2017
  • Theepi Avakaya - Andhra Avakaya ( No Oil - Easy Method ), How to make Theepi Avakaya - Andhra Avakaya ( No Oil - Easy Method )
Theepi Avakaya - Andhra Avakaya ( No Oil - Easy Method )by Abhinetri V
  • Theepi Avakaya - Andhra Avakaya ( No Oil - Easy Method ) | How to make Theepi Avakaya - Andhra Avakaya ( No Oil - Easy Method ) (2 likes)

  • 0 reviews
    Rate It!
  • By Abhinetri V
    Created on 11th May 2017

About Theepi Avakaya - Andhra Avakaya ( No Oil - Easy Method )

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.

Theepi Avakaya - Andhra Avakaya ( No Oil - Easy Method ), a deliciously amazing recipe to treat your family members. This recipe of Theepi Avakaya - Andhra Avakaya ( No Oil - Easy Method ) by Abhinetri V will definitely help you in its preparation. Surprisingly the preparations for Theepi Avakaya - Andhra Avakaya ( No Oil - Easy Method ) can be done within 30.0. Isn't it interesting. Also, the time taken for cooking Theepi Avakaya - Andhra Avakaya ( No Oil - Easy Method ) is not very much. With such flavoursome ingredients, the dish is definitely going to come out superb! This recipe is almost perfect to serve 4 people.A lot of times making Paneer Tikka can be quite tricky, so the recipe in Better Butter can help you in making it. The aroma which arises while cooking Theepi Avakaya - Andhra Avakaya ( No Oil - Easy Method ) is just too tempting. Cooking Theepi Avakaya - Andhra Avakaya ( No Oil - Easy Method )at home might be a little tedious but when your whole family would enjoy the meal, all your efforts would be totally worth it. The recipe can be turned and twisted in a lot of ways to make it more interesting. This recipe of Theepi Avakaya - Andhra Avakaya ( No Oil - Easy Method ) is so simple and easy that even beginners can try it out. So, the next time you have a party at home do not forget to check out the recipe ofTheepi Avakaya - Andhra Avakaya ( No Oil - Easy Method ) from Better Butter.

  • Prep Time30mins
  • Cook Time0mins
  • Serves4People
Theepi Avakaya - Andhra Avakaya ( No Oil - Easy Method )

Ingredients to make Theepi Avakaya - Andhra Avakaya ( No Oil - Easy Method )

  • Medium sized raw and firm mango (Organic ) - 5
  • Jaggery (grated ) - 1/2 kg
  • Red chilly powder - 1/2 glass
  • Turmeric powder - 1/4 teaspoon
  • Mustard Seeds Powder ( Dry roasted) - 1 glass
  • Salt - 1/2 glass
  • Garlic pods - 1/4 glass ( optional)

How to make Theepi Avakaya - Andhra Avakaya ( No Oil - Easy Method )

  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 chilly 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.
My Tip: No Oil Pickle with a unique approach. I used raw mangoes of our kitchen garden so the quantity of jaggery used was sufficient. If the mangoes are much sour then you can add some more quantity of jaggery to it.

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