| Origin | |
|---|---|
| Place of origin | South India |
| Region or state | Andhra Pradesh |
| Dish details | |
| Main ingredient(s) | Mango |
Aavakaaya (Telugu: ఆవకాయ) is a variety of Indian pickle popular in South India with its origin in Andhra Pradesh. The main ingredients are mangoes and aavalu (powdered mustard) and a combination of other spices used for pickling.
Contents |
The mangoes - meticulously chosen by experts, after much due diligence for this pickle - are cut into medium sized pieces approximately 2cmX2cm size using strong and ultra sharp cutters/knives in swift strokes so as not to structurally damage the pieces. These pieces are wiped clean and dry with a well absorbing soft cloth - usually an old sterilized cotton sari with no embroidery, stowed away for this purpose in foresight. They are then pickled with powdered mustard seeds, red chilli powder (dried and powdered or sometimes dried, roasted and powdered), salt, Gingelly Oil and fenugreek (both in whole and powder form); garlic is optional. The mixture matures for four to eight weeks, taking care to periodically mixing the content to ensure uniform marinade. It seems the aroma is divine according to the Telugus.
The Telugu people have a legendary affection and/or attachment for Aavakaaya, so much so, there is every danger that Andhra culture may be thought to be incomplete with out aavakaaya, which is immortalized by this famous adage in Telugu: When Telugus are faced with the seemingly impossible challenge of choosing between "Ambrosia(amritam)" and "aavakaaya", popular wisdom has it that they would always choose aavakaaya over amritam.
A note on the secret recipe for the best Aavakaaya in the whole world/universe. Jiddu Krishnamurti used to say, "There is only one most beautiful baby, every mother has it". Every Telugu granny has it (the recipe).
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.
Steaming hot rice is mixed with Aavakaaya (one or two mango pieces), and ghee (clarified butter) or groundnut oil, and made into handy balls and eaten. Aavakaaya is often eaten with cooked rice and yogurt. Most people prefer to eat it along with Muddapappu (Pigeonpea Dal) and Neyyi (Ghee/Clarified Butter). Some people prefer to eat it within the 1–2 months period of preparation and is called Kottaavakaya.