Bellam avakai

Ingredients	Quantity
Mango pieces	1 bowl
Red chili powder	1 cup
Salt	½ cup
Mustard seeds powder	1 cup
Grated jaggery	1 cup
Oil	½ cup
Hinge	1 tea spoon
Fenugreek seeds	1 table spoon

Preparation method

1.           Wash and dry the mangoes.

2.           Cut them into 1 and 1/2 inch large pieces.

3.           Remove the seed portion and remove the thin film sticking to the kernel.

4.           Mix all the powders together.

5.           Add some oil and mix the powder well.

6.       

7.           Unlike for red avakaya, 2 and 1/2 containers of mango pieces are added to one container full of chili mixture.

8.           Add the mango pieces to the chili mixture and place the mixture in a jar.

9.           Cover and keep it in a cool dry place for 2 days.

10.       Next day, there will be plenty of juice. As mango pieces mixed with salt and jaggery produce a lot of juice. Mix it from the bottom using a dry long spoon or using your hand.

11.      On the third day, mix it well.

12.      Squeeze the pieces to remove as much of the juice as possible.

13.      Place all the pieces on a plastic sheet or steel plate and dry it directly in the sun.

14.      Dry the juice also in the sun.

15.      If the pickle is made in India, 2 or 3 days of sun drying is enough.

16.      After the pieces are dried enough, they have to be placed back in the juice.

17.      Mix it thoroughly and top it with some more oil.

18.  You can serve it with hot rice or dosa very tasty.

Tokkudu pachadi

Ingredients	Quantity
Mango pieces	1 cup
Red chili powder	½ cup
Dry roast fenugreek mustard powder	¼ cup
Salt	To taste
Hinge	1 tea spoon
Oil	3 table spoons

Preparation method

1. Wash the mangoes and dry it and cut it into small pieces.
2. Sundry the pieces of mango pieces for one day. Whenever the dry pieces, Grind them into a coarse powder.
3. Then take a wide bowl add dried mango powder, red chili powder, dry roast mustard fenugreek powder salt mix it well. After you mix these ingredients, boil hinge oil and pour the hot oil into the pickle.
4.  

Gooseberry pickle

Ingredients	Quantity
Goose berry (vusirikaya)	1  cup
Mustard seeds powder	3 table spoon
Red chili powder	3 table spoon
Salt	2 table spoon
Fenugreek powder	1 tea spoon
Lemon juice	2 table spoons
Oil	2 table spoons
Hinge	¼ tea spoon

Preparation method

1. Take a wide bowl and wash it for goose berry for 3 times then dry it keep aside
2. Heat the pan, add .oil to fry then add goose berry fry it for 5 minutes. Then keep it aside
3. Take a wide bowl add mustard seeds powder, salt, red chili powder mix it all together. Then add fried goose berry mix it well .and add lemon juice mix well then heat the pan add oil to fry then add hinge and boil it for 2 minutes then switch off the flame. And put it into the pickle.
4. You can serve it with hot rice very tasty   

Nimma kaya karamu

Ingredients	Quantity
Red chili	7
Mustard seeds	2 table spoon
Fenugreek seeds	¾ spoon
Hinge	Pinch
Lemon juice	1 cup
Oil	1 tea spoon
Salt	To taste

Preparation method

1. Heat the pan add oil to fry then add mustard seeds, fenugreek seeds, red chili fry it for 1 minute then add hinge then switch off the flame. And grind it coarse powder keep aside.
2. Take a bowl add lemon juice and add grinded powder, salt mix it well
3. You can serve it with plain rice or idly, dosa.Very tasty and healthy.      

Pesara avakayai

Ingredients	Quantity
Mangoes	4
Red chili powder	1 cup
Salt	¾ cup
Dry roasted moong dal powder	1 cup
Oil	½ cup
Hinge	¼ tea spoon
Fenugreek powder	1 tea spoon

Mustard seeds powder                                                      2 table spoon

Preparation method

1. Wash the mangoes and dry it for 15 minutes,then cut into medium pieces and keep it aside.
2. Take a dry wide bowl and add moong dal powder, salt, red chili powder, hinge, fenugreek powder ,mustard seeds powder, mix it well. Then add mango pieces, mix it well finally add oil and again mix it well.
3. You can serve with hot plain rice with oil
4. you can store with dry airtight container...