Everything about Aavakaaya totally explained
Aavakaaya (
Telugu: ఆవకాయ) is a variety of
Indian pickle popular in
South India with its origin in
Andhra Pradesh. The main ingredients are raw, fully mature, fibrous, very sour
mangoes and
aavalu (powdered mustard) and a combination of other spices used for pickling.
Preparation
The raw mangoes chosen for this pickle need to have a very meaty, sour mesocarp (the pulp/flesh of the fruit) with a strong bond with an even tougher endocarp. They are deftly cut into small pieces using strong and ultra sharp cutters/knives. The cutting process shouldn't disturb the strong bond between the mesocarp and the endocarp. The ones with dislodged/shaken seed covers are kept aside for other use. They are typically cut lengthwise in one fluent motion and then halved lengthwise again, before being cut into the required size. The chopped mangos are wiped clean with a wet cloth/washed and completely dried. They are then pickled with powdered mustard seeds, red chilli powder (dried and powdered or sometimes dried, roasted and powdered), salt,
sesame oil and a mixture of
turmeric and
fenugreek (both in whole and powder form). The mixture is then allowed to mature for over four to eight weeks, taking care to periodically mixing the content to ensure uniform
marinade.
Varieties
This pickle is very popular in South India, especially in the states of
Andhra Pradesh and
Tamil Nadu.
There are a wide variety of Mango pickles.
- Aavakaaya (The default one made with mustard seeds powder)
- Menthu aavakaaya (Includes fenugreek)
- Nuvvulu aavakaaya (Includes sesame)
- Maagaya (Made with raw, peeled and unstoned mango)
- Thokku Maagaya (Maagaya including the mango peel)
- Thurum Maagaya (Maagaya with grated mango)
- Uduku Maagaya (Maagaya with boiled rather than raw mango)
- Bellam Aavakaaya (A sweet variant of Avakaya made with jaggery)
- Allam Aavakaaya (A spicy variety including ginger-garlic paste)
- Vellulli Aavakaaya (Aavakaaya with Garlic)
- Senagala Aavakaaya (Aavakaaya with Bengal Gram or Chana)
Consumption
Steaming hot steamed rice is mixed with Aavakaaya (one or two mango pieces), cooked
Pigeon pea paste and
ghee or
groundnut oil (clarified butter), and made into handy balls and eaten.
Aavakaaya with cooked
rice and
yoghurt (curd) has a heavenly taste.
Further Information
Get more info on 'Aavakaaya'.
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