DSC03243 Andhra style cabbage pickle/ Avakaya from home grown cabbage. it has a strong flavor of raw mustard. Andhra style means pickle is very spicy... This pickle serves just right for the season.!   INGREDIENTS
  • 1 medium sized cabbage  finely chopped
  • 1 Tbsp mustard seeds
  • 2 Tbsp red chilli powder
  • 1 Tsp methi seeds
  • 2 Tbsp Tamarind
  • salt as needed
For seasoning:
  • 2 Tbsp olive oil 
  • 1 tsp Mustard seeds
  • 1/8 tsp teaspoons Fenugreek seeds
  • 1 Tablespoons Channa dal (split bengal gram)
  • 2  dry red chillies
  • 2  garlic pods, crushed  (optional)
  • 1/4 teaspoon asafetida
  • Place the chopped  cabbage in a wide & dry bowl.
  • Dry roast fenugreek seeds till you get a nice aroma. it takes about 2 minutes.Set  aside to cool.
  • grind the  fenugreek seeds and raw mustard seeds in to fine powder.
  • Soak tamarind in enough water ,(about 2 tbsp water)Cook over medium heat till it comes to a boil. Allow it to cool and then extract thick juice and discard the pulp. 
  • Add the mustard and fenugreek powder, red chili powder, salt, turmeric,and tamarind pulp.  To the chopped cabbage, mix everything well. 
  • Heat oil in a pan over medium heat. Add mustard seeds, fenugreek seeds, channa dal, whole dry red chillies . Once the mustard seeds start to splutter add,crushed garlic pods and asafetida and Turn off the heat and let it cool down.
  • Once the seasoning cools down completely, transfer the seasoning to the cabbage spice mixture and mix well.
  • Stays good for about 1 week with out refrigerator.,two weeks in the refrigerator.
  • Serve cabbage pickle with hot rice and ghee.