Avakaya n Andhra are like twins. Avakaya is Andhra’s native pickle. Every household in Andhra prepares avakaya this season from small to large quantities. Mudda pappu(plain dal) or kandi podi(Lentils powder) with avakaya is an evergreen combo. There are so many variants to prepare avakaya. I’ve prepared the basic avakaya. The other variants are prepared adding raw fenugreek seeds or brown chickpeas or garlic flakes too to the basic avakaya. In addition to this there are bellam(jaggery) avakaya, pesara pindi(moong lentils powder) avakaya and the list goes on. The shelf life of the mango avakaya is one year if stored properly. Mango pieces are seasoned with Mustard powder, red chilli powder and required amount of salt. Good amount of sesame oil or groundnut oil is added. Here I present an authentic mamidikaya avakaya to relish anytime with hot steamed rice and a dollop of ghee. Njoy Cooking, Serving n Saving!
Cuisine: Andhra, India
Raw mango: 25 nos. (Pickle variety)
Mustard seeds: 3/4 th kg.
Turmeric: 2 tsp
Red chilli powder: 1 kg.
Sesame oil/Groundnut oil: One and half litre.
Salt: As required(Approximately 3/4 th kg – 1 kg.)
Method of preparation:
1. Take 25 fresh raw mangoes. Rinse them well with water and wipe them to dry completely.
2. Break them into 2cm* 2cm pieces(Approximately) with the seed. Cutting of mango pieces with seed increases the shelf life of pickle, also retains its freshness for so many months.
3. Take mustard seeds in a grinder and powder them into fine powder. Add one tsp of salt while grinding mustard seeds. Otherwise the mustard powder turns into bitter taste.
4. Now take cut mango pieces in a broad vessel or plate. Mix required amount of mustard powder, red chilli powder, salt and turmeric. Mix well so that all the spice powders coat well with the mango pieces.
5. Heat kadai and pour groundnut oil. Heat oil for 3-5 minutes or till it becomes hot. Allow the oil to cool down to normal temperature.
6. Now pour the oil slowly onto the mango and spice powders mixture. Mix thoroughly and add the required amount of oil.
7. Mix thoroughly and close the lid. Rest the avakaya for three days. After three days again mix well avakaya with a ladle. Check for salt and add if required any.
8. Now the mamidikaya avakaya is ready to serve with hot steamed rice, kandi podi and a dollop of ghee.
1. The minimum shelf life of mango avakaya is one year(Approximately). To increase the shelf life of avakaya, store the avakaya in airtight containers. Use ceramic pickle jar or glass jars to store the pickles. Whenever required you can transfer the pickle in a small serving bowl.
2. I’ve used three mango red chilli powder. The three mango powder has very nice colour and its not spicy too. Homemade chilli powder can also be used.
3. The mango pickle is great accompaniment to hot steamed rice, mudda pappu, kandi podi and curd rice.
4. The measurements of the ingredients slightly vary depending on the tanginess and size of the mangoes. I’ve prepared very large quantity of avakaya. You can make less quantity using 5 or 10 mangoes.
5. Usually for four cups of mango pieces, one cup of red chilli powder, three fourth cup of mustard powder(Few add one cup), three fourth cup(little more) of salt and one cup of oil are added. These measurements are applicable to any number of mangoes.
6. Generally rayala seema people use groundnut oil. If you are using groundnut oil before adding to the mango pieces mixture, heat the required amount of oil for three minutes. Allow to cool down completely and add to the pickle. Sesame oil is added in Andhra region. Raw sesame oil is added to the pickle.
7. Before making mustard powder, keep the mustard seeds under hot sun for one day.
8. You can also store the pickle in refrigerator to retain its freshness and colour.
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