This Garlic pickle (Velluli Avakaya) is perfect for the monsoon and winters to warm up the body.

To retain the health benefits of garlic, they are used raw in this recipe. It also helps in preventing cold and expelling phlegm since cinnamon and cloves are used along with raw garlic. Serve moderately and experience the benefits of this pickle. I have used oil generously which increases the shelf life and the taste as well and this is the way our Andhra pickles are prepared. For most avakaya recipes I discard the left over oily part at the end. So adjust the oil to suit your taste and need. The pickle tastes mildly sweet, sour, hot and pungent with bursting flavors of cinnamon and cloves. If you are a hot and spicy pickle lover, you will get addicted to this.This garlic pickle is very much different from the cauliflower pickle that i posted earlier. Whenever you make pickles, choose the best quality ingredients. Make sure there is no larva or fungi on the ingredients like garlic. Since the pickles are left to ferment, fungi and larvae multiplies very fast and most times may not be visible to us. Note: This time I used honey as the sweetener. But I recommend and prefer Jaggery since it adds a better aroma and taste than honey. Ingredients Little more than cup garlic cloves tbsp. methi seeds 1 to 1 tbsp. mustard seeds tbsp. white sesame seeds (optional, but adds volume and taste to the pickle.) 3 tbsps. Red chili powder (adjust to suit your taste, 2tbsps is moderate) Salt to taste 4 to 6 cloves and 1 cinnamon stick (powdered finely) Additional 4 cloves and 1 cinnamon (dry roast and keep aside) 1 large Lemon 1.5 tbsp. honey (or jaggery free from impurities) Oil as needed (I do not measure. Just pour in some approximately, refer the pics on how much to use) How to make andhra garlic pickle - velluli avakaya 1. Peel off the garlic skin and air dry them for 3 to 4 hrs. Do not handle them with moist hands or utensils or spoons. Discard any garlic cloves with fungi or scars or look discolored. This will spoil the pickle. 2. Dry roast one after the other: methi seeds, sesame seeds and 2 cinnamon sticks and 10 cloves. Separate 1 cinnamon stick and 4 cloves aside.

3. Add mustard seeds and roasted ingredients (except 1 cinnamon stick and 4 cloves) to a jar and powder finely. 4. Transfer the garlic cloves to a wide utensil. Add ground powder, red chili powder, salt, lemon juice, 1 cinnamon stick and 4 cloves (that were set aside), jaggery and oil to the garlic. Mix well. I used honey so i added it later 5. Set this aside for 1 day. After a day pour extra oil to bring it to the desired consistency and mix well. Adjust the salt and lemon juice. Bottle it and refrigerate. Note: This pickle is prepared by my mom during winters and she doesnt refrigerate it. She says it stays good for about 2 to 3 weeks. But iam unsure if it stays good in all climates. I have never tried it personally storing without refrigeration. So I suggest you refrigerate. Refrigerated pickle stays good for about 6 to 8 weeks

Serving suggestions You can serve with steamed rice, dosa, idli, pesarratu or rava upma and semiya upma

Cauliflower Pickle Cauliflower Avakaya Recipe (step by step pics)

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Shortly we will be moving to our new home , so I decided to stock all the pickles as a standby incase Iam too busy packing and unable to cook much. Apart from the Tomato Pickle and Drumstick Pickle, I prepared this Cauliflower Pickle Cauliflower Avakaya too. Avakaya is a popular pickle variety of Andhra. It is usually made with Raw Mango called as Mamidikaya Avakaya. There are many different recipes of making this Andhra mango pickle usually called as Bellam

Avakaya, Menthi Avakaya, Nuvvu Pindi Avakaya, Kayalu Avakaya (Stuffed Mango Pickle). During the days when raw mangoes are not available, this pickle is made with Cucumber called as Dosaavakaya which is liked my many. Well it depends on individuals choice what to replace mango with, either a cucumber or Amla (Indian Gooseberry) or a Cauliflower. All these can be made with slight variations to the basic ingredients and quantities.

Please Note 1. Use fresh cauliflower that has no odor, no infestations or no fungi grown on it. 2. Use enough salt and oil to keep the pickle good and tasty. Else it may not have a good shelf life. 3. If you wish you can add a 1 cinnamon stick and 4 to 6 cloves to the pickle for extra shelf life and to get a stronger flavor. 4. I have mentioned the exact amount of ingredients below what I use, can alter slightly to suit your taste 5. This recipe does not need deep frying the cauliflower. It must be sun dried for 2 to 4 hours and sauted in few tbsps. Of oil. For me sun drying is not possible since the weather is not stable in Singapore, so to take away the extra moisture from the florets I deep fry in the same oil that is kept for pickling. If possible you can sun dry and saut in oil for 2 to 3 mins on medium high flame. * Do not over fry the florets, they must be crunchy after they are sauted or fried. so 2 to 3 mins is good enough

Ingredients 3 cups of Medium sized Cauliflower florets 1 tbsps. Mustard seeds tbsp. Fenugreek seeds / methi dana / menthulu / menthya 3 to 4 medium sized lemons (extract the juice) (adjust to suit your taste)

90 ml Red chili powder (I used MTR brand, adjust to suit your taste) 150 to 200 ml of peanut or sesame oil (adjust. I like to use more oil as it adds taste to the gravy) tsp Turmeric powder Salt to taste 10 Garlic cloves (optional, I did not use, but adds great flavor, crush them slightly and use)

Method 1. Clean the cauliflower and cut the florets to the desired size. 2. Soak thoroughly in salted luke warm water for 10 mins 3. Wash them with fresh running water, drain and set aside. If you have a chance to sun dry, do it for 3 to 4 hours. If you cannot sun dry , then dry them on a cotton cloth and fan dry or leave it for over night 4. Make sure there is no water in the florets, else the oil might splash on to you while frying 5. Heat the desired amount of oil in a wide pan, once it is smoky hot, add cauliflower and fry them either deep fry or saut in little oil just for 2 to 3 mins on a medium high flame. Drain the oil and keep the florets for cooling. Do not leave the cauliflower in the oil else they will turn very soft, since it will continue to cook as the oil is hot.

6. Dry roast fenugreek seeds for a min or 2 till you get a nice aroma. Set this aside to cool 7. Powder fenugreek seeds and mustard seeds 8. In a wide utensil, put back the fried cauliflower and pour the oil (you can use deep fried oil) 9. Add the mustard and fenugreek powder, red chili powder, salt, turmeric, crushed garlic if using. Pour the lemon juice all over

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Mix everything well. Your pickle is ready, you can bottle it in a clean dry jar

Stays good for about a month in refrigerator. Serve it with rice and ghee.

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- How to make Mixed Vegetable Pickle

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Ingredients for Carrot Murabba

Carrot - 1 kg. Sugar - 600 gms. (3 cup) Kesar - 30-40 (optional) Lemon - 2

Method - How to make Carrot Murabba

Peel the carrot, break the stems and wash them. Let the carrots dry and cut them into 1 or 11/2 inch pieces. If the carrot have more of yellow part in it, then cut the carrot in two parts and take out the yellow part from it. Take a deep pan and heat water in it. The quantity of water should be enough to dip all the pieces of the carrot. Boil the carrots into the water for another 2-3 minutes once the water starts to boil. Turn off the flame. Cover the pan and leave the carrots for 5 minutes in it.

Take out the carrots from the pan and put it over the cloth wrapped on a strainer so that the water dries from the carrot. Once all the water dries up from the carrot pieces, break them with a fork. Put the carrot in a steel pan and mix sugar in it. Cover the pan and leave it overnight or for 6-7 hours. Within this time the juice will come out of the carrot and collect into the pan. Put this pan on a stove and cook till the one string syrup forms. Turn off the flame. If you find the syrup too thin next day, then keep the pan once again on the stove and let it boil again till the syrup gets thick. Add lemon juice to it once the carrot cools down. Carrot murabba is ready. Store the Carrot Murabba in an air-tught container and eat it whenever you like.
Carrot Murabba recipe video