Aavakaaya
Encyclopedia
Aavakaaya is a variety of Indian pickle
popular in South India
with its origin in Andhra Pradesh
. The main ingredients are mango
es and aavalu (powdered mustard) and a combination of other spices used for pickling.
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.
: When Telugu
s are faced with the seemingly impossible challenge of choosing between "Ambrosia(amrita
m)" and "aavakaaya", popular wisdom has it that they would always choose aavakaaya over amrita
m.
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).
and Tamil Nadu
.
There are a wide variety of Mango pickles.
(clarified butter) or groundnut oil, and made into handy balls and eaten. Aavakaaya is often eaten with cooked rice
and yoghurt
. 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.
Indian pickle
Indian pickles are made from certain individual varieties of vegetables and fruits that are chopped into small pieces and cooked in edible oils like sesame oil or brine with many different Indian spices like asafetida, red chili powder, turmeric, fenugreek and plenty of salt. Some regions also...
popular in South India
South India
South India is the area encompassing India's states of Andhra Pradesh, Karnataka, Kerala and Tamil Nadu as well as the union territories of Lakshadweep and Pondicherry, occupying 19.31% of India's area...
with its origin in Andhra Pradesh
Andhra Pradesh
Andhra Pradesh , is one of the 28 states of India, situated on the southeastern coast of India. It is India's fourth largest state by area and fifth largest by population. Its capital and largest city by population is Hyderabad.The total GDP of Andhra Pradesh is $100 billion and is ranked third...
. The main ingredients are mango
Mango
The mango is a fleshy stone fruit belonging to the genus Mangifera, consisting of numerous tropical fruiting trees in the flowering plant family Anacardiaceae. The mango is native to India from where it spread all over the world. It is also the most cultivated fruit of the tropical world. While...
es and aavalu (powdered mustard) and a combination of other spices used for pickling.
Preparation
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 sariSari
A sari or sareeThe name of the garment in various regional languages include: , , , , , , , , , , , , , is a strip of unstitched cloth, worn by females, ranging from four to nine metres in length that is draped over the body in various styles. It is popular in India, Bangladesh, Nepal,...
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
Fenugreek
Fenugreek is a plant in the family Fabaceae. Fenugreek is used both as a herb and as a spice . The leaves and sprouts are also eaten as vegetables...
(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.
Popularity
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 TeluguTelugu language
Telugu is a Central Dravidian language primarily spoken in the state of Andhra Pradesh, India, where it is an official language. It is also spoken in the neighbouring states of Chattisgarh, Karnataka, Maharashtra, Orissa and Tamil Nadu...
: When Telugu
Telugu people
The Telugu people or Telugu Prajalu are an ethnic group of India. They are the native speakers of the Telugu language, the most commonly spoken language in India after Hindi and Bengali...
s are faced with the seemingly impossible challenge of choosing between "Ambrosia(amrita
Amrita
Amrit is a Sanskrit word that literally means "immortality", and is often referred to in texts as nectar. The word's earliest occurrence is in the Rigveda where it is one of several synonyms of soma, the drink which confers immortality upon the gods. It is related etymologically to the Greek...
m)" and "aavakaaya", popular wisdom has it that they would always choose aavakaaya over amrita
Amrita
Amrit is a Sanskrit word that literally means "immortality", and is often referred to in texts as nectar. The word's earliest occurrence is in the Rigveda where it is one of several synonyms of soma, the drink which confers immortality upon the gods. It is related etymologically to the Greek...
m.
A note on the secret recipe for the best Aavakaaya in the whole world/universe. Jiddu Krishnamurti
Jiddu Krishnamurti
Jiddu Krishnamurti or J. Krishnamurti or , was a renowned writer and speaker on philosophical and spiritual subjects. His subject matter included: psychological revolution, the nature of the mind, meditation, human relationships, and bringing about positive change in society...
used to say, "There is only one most beautiful baby, every mother has it". Every Telugu
Telugu people
The Telugu people or Telugu Prajalu are an ethnic group of India. They are the native speakers of the Telugu language, the most commonly spoken language in India after Hindi and Bengali...
granny has it (the recipe).
Varieties
This pickle is very popular in South India, especially in the states of Andhra PradeshAndhra Pradesh
Andhra Pradesh , is one of the 28 states of India, situated on the southeastern coast of India. It is India's fourth largest state by area and fifth largest by population. Its capital and largest city by population is Hyderabad.The total GDP of Andhra Pradesh is $100 billion and is ranked third...
and Tamil Nadu
Tamil Nadu
Tamil Nadu is one of the 28 states of India. Its capital and largest city is Chennai. Tamil Nadu lies in the southernmost part of the Indian Peninsula and is bordered by the union territory of Pondicherry, and the states of Kerala, Karnataka, and Andhra Pradesh...
.
There are a wide variety of Mango pickles.
- Aavakaaya (The default one made with mustard seeds powder)
- Menthi aavakaaya or Menthikaaya (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 jaggeryJaggeryJaggery is a traditional unrefined non-centrifugal whole cane sugar consumed in Asia, Africa, Latin America, and the Caribbean. It is a concentrated product of cane juice without separation of the molasses and crystals, and can vary from golden brown to dark brown in color...
) - Allam Aavakaaya (A spicy variety including ginger-garlic paste)
- Vellulli Aavakaaya (Aavakaaya with Garlic)
- Senagala Aavakaaya (Aavakaaya with Bengal Gram or Chana)
- Yendu aavakaaya (Aavakaaya with pickled, dried mango cubes mildly sweetened with JaggeryJaggeryJaggery is a traditional unrefined non-centrifugal whole cane sugar consumed in Asia, Africa, Latin America, and the Caribbean. It is a concentrated product of cane juice without separation of the molasses and crystals, and can vary from golden brown to dark brown in color...
) - PulihoraPulihoraPulihora , or Puliyodhara, or Chitrannam is a very common preparation in Andhra Pradesh, Karnataka, Tamil Nadu and Indian cuisine. Puli means sour taste. Pulihora can also be referred as sour rice. It is also known as tamarind rice or lemon rice...
Aavakaaya (Aavakaaya with taalimpu(Telugu) called ChaunkChaunkChaunk ; sometimes spelled chhaunk, chounk, chonk, chhounk, or chhonk; also called tarka, tadka, bagar, phoron in Bengali, vaghaar in Gujarati, Thalimpu or popu ; and often translated as tempering is a garnish and/or...
in HindiHindiStandard Hindi, or more precisely Modern Standard Hindi, also known as Manak Hindi , High Hindi, Nagari Hindi, and Literary Hindi, is a standardized and sanskritized register of the Hindustani language derived from the Khariboli dialect of Delhi...
) - Dosa Aavakaya (Mango replaced with a type of dosakaya (cucumber))
Consumption
Steaming hot rice is mixed with Aavakaaya (one or two mango pieces), and gheeGhee
Ghee is a class of clarified butter that originated in South Asia and is commonly used in South Asian cuisine....
(clarified butter) or groundnut oil, and made into handy balls and eaten. Aavakaaya is often eaten with cooked rice
Rice
Rice is the seed of the monocot plants Oryza sativa or Oryza glaberrima . As a cereal grain, it is the most important staple food for a large part of the world's human population, especially in East Asia, Southeast Asia, South Asia, the Middle East, and the West Indies...
and yoghurt
Yoghurt
Yoghurt, yogurt or yogourt is a dairy product produced by bacterial fermentation of milk. The bacteria used to make yoghurt are known as "yoghurt cultures"...
. 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.