Achaar-fully Yours: Let’s Make Some Lip-Smacking Avakaya!
Namaste, Andariki Namaskaram! (Greetings to everyone!) Chef Curry Do’pyaza here, ready to spice up your life with a recipe that’s close to my heart (and my taste buds!): Avakaya!
For my Telugu friends, you know what I’m talking about! This isn’t just any pickle; it’s the pickle. The king of pickles! We are talking about Avakaya.
The King’s Arrival
Avakaya isn’t just food; it’s an emotion. It heralds the arrival of summer, much like the first mangoes of the season. You’ll find it gracing tables during Ugadi (Telugu New Year), family gatherings, and basically any occasion where deliciousness is mandatory. It’s that one dish that makes every meal feel like a celebration. This pickle is usually made in the summer as the mangoes are best in the summer season.
A Tangy Tale
The history of Avakaya is as vibrant and complex as its flavor. Legend says it originated in Andhra Pradesh, passed down through generations of women who perfected the art of preserving mangoes in a spicy, tangy embrace. Each family has its own secret twist, making every Avakaya a unique masterpiece.
Ready to Get Pickled?
Alright, enough chit-chat! Let’s get down to the nitty-gritty. Prepare for a flavour explosion!
Preparation Time: 30 minutes
“Curing” Time: 5-7 days (Patience is key, my friends!)
Ingredients – The Spice Brigade:
- 1 kg Raw Mangoes (Kacchi Kairi/Thella Avakaya Mamidi Kayalu), preferably firm and sour
- 200 g Red Chilli Powder (Yerra Karam) – Adjust to your spice preference, my friend!
- 200 g Mustard Powder (Aava Pindi) – This is what gives Avakaya its signature kick!
- 150 g Salt (Uppu) – Don’t skimp on this; it’s crucial for preservation.
- 50 g Turmeric Powder (Pasupu) – For color and its antiseptic properties.
- 200 ml Sesame Oil (Nuvvula Nune) – The rich, nutty aroma is essential.
- 25 g Fenugreek Seeds (Menthulu) – Adds a slightly bitter, complex note.
- 10-15 cloves of Garlic (Vellulli) – peeled (optional, but highly recommended!)
Let’s Get Cooking! (Well, Pickling!)
- Mango Mania: Wash the mangoes thoroughly and wipe them completely dry. This is super important! Cut them into bite-sized pieces, about 1-inch cubes. Remove the seed.
- Spice Up Your Life: In a large, clean, and dry bowl, combine the red chili powder, mustard powder, salt, turmeric powder, and fenugreek seeds. Mix well.
- The Grand Mix: Add the mango pieces to the spice mixture. Toss everything together until each mango piece is coated generously with the spices. Make sure everything is well mixed.
- Oil Slick: Heat the sesame oil until it is warm. Let it cool down a bit. Pour the cooled oil over the mango-spice mixture. Add the garlic cloves (if using). Mix well. The oil should coat all the ingredients.
- Jar It Up: Transfer the mixture into a clean, dry, airtight glass or ceramic jar. Press down gently to remove any air pockets.
- The Waiting Game: Cover the jar tightly and leave it in a cool, dry place for 5-7 days. Stir the pickle every day with a clean, dry spoon. This helps the flavors meld together beautifully. The mangoes will release their juices, creating a delicious, tangy brine.
Chef Curry’s Top Tips:
- Dry is Key: Make sure all your utensils, bowls, and jars are bone dry. Moisture is the enemy of pickle preservation!
- Spice Level: Adjust the amount of red chili powder to your liking. Start with less and add more if you want it spicier.
- Mango Choice: The sourer the mangoes, the better the Avakaya!
- Oil Quality: Use good quality sesame oil for the best flavor and aroma.
- Patience, Young Padawan: Don’t rush the curing process. The longer it sits, the richer and more complex the flavors become.
Different Strokes for Different Folks:
While traditional Avakaya is usually made in a jar, here are some other options:
- Gas Stove: Not directly used for cooking Avakaya, but you can warm the sesame oil on the gas stove.
- Induction Stove: Same as above.
- Pressure Cooker: Please don’t! Avakaya is not meant to be pressure cooked.
- Oven/Microwave/Air Fryer/Slow Cooker/Crockpot: Absolutely not! These methods are not suitable for making Avakaya. The traditional method of curing in a jar is the best way to preserve the flavors and textures.
Nutritional Nibbles (per serving, approximately):
- Calories: 150-200
- Fat: 10-15g
- Carbohydrates: 10-15g
- Protein: 2-3g
- Fiber: 2-3g
(Note: This is an estimate and can vary depending on the exact ingredients and quantities used.)
Serving Suggestions:
- With Rice and Ghee: The classic combination! A dollop of ghee (clarified butter) over hot rice with a spoonful of Avakaya is pure bliss.
- With Curd Rice: A cooling and refreshing pairing, especially during hot summer days.
- As a Side Dish: Serve it alongside any Indian meal to add a burst of flavor.
- With Chapati or Roti: A simple yet satisfying meal.
Your Turn to Pickle!
There you have it! My tried-and-true Avakaya recipe. Now, it’s your turn to get your hands dirty (or rather, spicy!). Try this recipe at home, share it with your friends and family, and let me know how it turns out!
Happy Pickling, folks! Until next time, keep cooking and keep smiling!
Yours Achaar-fully,
Chef Curry Do’pyaza!