Aavakaya is also called avakai or aavasogi.
Raw Mango Pieces – 1 kg
Red Chili Powder – 100 gm
Salt – 200 gm
Mustard Seed Powder – 100 gm
Cumin & Fenugreek Seed Powder – 1 tsp
Oil – 250 gm
Turmeric – ¼ tsp
Chickpeas (Kabuli Chana) – 50 gm
Garlic cloves – 50 gm
Dry coconut (Optional) – 1 no
Cumin Seeds – 1 tbsp
Mustard Seeds – 1 tbsp
Fenugreek Seeds – ½ tbsp
Chili seeds – 1 tbsp
To make tadka, heat oil in a pan and add chili seeds, cumin seeds, mustard seeds and fenugreek seeds in that order and sauté until done. Let it cool down.
Take a large bowl and mix well all the ingredients along with tadka.
Now add mango pieces and mix well. Take it into a glass or ceramic jar and store it for two days.
On the third day, mix it well again and start eating with hot rice & ghee!!
Soak rice for 6 to 7 hours.
Drain the water & spread the rice on a cloth.
Let it dry under the shade/fan. NOT under the sun.
Once it is dried & all the moisture is gone, get them ground in a flour mill.
Measure the flour & take aside two times of water.
Bring the water to boil.
Now add salt, sesame and flour to the boiling water while constantly stirring it.
Till it is cooked, keep stirring intermittently to avoid it from burning at the bottom.
On a cloth or a plastic sheet, press out the shapes using a murukku maker with a one holed disc.
Let it dry under the sun for a couple of days & peel them off.
Stock it & deep fry in oil for a crispy snack!!
Suji Rava / Upma Rava / Bombay Rava – 1 cup
Water – 9 cups
Salt – to taste
Poppy seeds / Sesame / Cumin (Anyone) – 1 tsp
Boil water with salt and add the remaining ingredients and cook it by continuously stirring for around 10 minutes. It starts to thicken, switch the stove off.
Using a tablespoon pour the mixture on to a plastic sheet and let it dry under the sun for two days.
Peel off the fryums & stock them. Deep fry for a quick snack!!
Pearl Sago / Sabudana – 1 cup
Water – 4 cups
Salt – to taste
Soak sabudana overnight in a cup of water.
Next morning, boil the remaining water adding the salt.
While the water boils, take a spoon & mix soaked sabudana gently to make them loose.
Add it to the boiling water and keep stirring it continuously for 5 to ten minutes.
When sabudana is cooked (sabudana turns transparent), switch the heat off.
While it is hot, using a tablespoon pour this mix on a plastic sheet.
Let it dry under the sun for two days. Now peel them from the sheet and if needed, dry them for a day or more.
They are ready to be deep fried in oil & can be a good snack.
Rice – 1 cup
Water – 5 cups
Salt – to taste
Edible colors (Optional) – a pinch
Wash & soak rice overnight with two cups of water.
Next morning, grind the above soaked rice into fine paste. Mix the edible colors.
Boil the remaining 3 cups of water with salt.
Pour the paste into boiling water while constantly stirring it as to avoid the lumps formation.
Keep stirring constantly till the lumps are all gone.
Once done, let it cook for another couple of minutes & switch the stove off.
While it is hot, take small portions and place them on a plastic sheet/cover in a conical shape.
You can have a bowl of cold water aside to dip your fingers to avoid burning. But the caveat is, if you are using the cold water so much these Gulabi Puvvulu cannot be stocked for longer periods. Small insects start spoiling it after a couple of months of stocking.
Now, let it dry under the sun for two or three days. Stock them & deep fry in oil whenever you want something to munch!!