Avakaya means pickle. Instant pickles are easy to prepare and stays 3-4 weeks. These pickles are often prepared during special ocassion ( family gatherings, small ocassions and even sometimes for a change) in Andhra. Instant pickles are mostly made with Dosakai (Indian cucumber) and raw mango. My mom makes a pickle with raw tomatoes. Raw tamotoes are sour (acidic) in taste when compared with the riped ones. This sourness makes the dish unique.
I was looking for raw tomatoes at all stores but no luck. Then one day I said to myself why don’t I try this dish with tomatillos. These look very similar to a raw tomato. I heard from many indians that, they used these tomatillos in dals.
Tomatillos have slight tartness and mildly acidic compared to raw tomatoes. With raw tomatoes, the pickle can be eaten next day. But with tomatillos, it takes atleast 2-3 days for them to absorb all the flavors of spices and lemon juice to loose their tartness.
3-4 tbsp mustard seeds
3-4 tbsp red chilli powder
2-3 tbsp salt
Juice of 1 lemon or lime
2 tbsp oil
Remove the husk and clean the tomatillos. Pat to dry and cut into bite size peices(1/2 inch). Grind all the dry ingredints( mustard seeds, chilli powder and salt). Take a dry container and put the chopped tomatillos. Add 3/4th of the spice mixture lemon juice and oil and mix well. Now add 1/2 of the remaning mixture and mix well. Taste the pickle, adjust the seasoning. If needed add lemon juice and/or spice mix/salt. Cover it and leave it in room temperature over night. The tomatillos will start absorbing all the flavors from the spices. Refridgerate the container let it sit for 2 -3 days.
This can be served with rice/idly, dosa and upma or your chioce of meal.
Keep refrigerated. This pickle will last for 15-20 days.