Avakaya
| Media:avakaya.jpg | |
| Place of origin | South India |
|---|---|
| Region or state | Andhra Pradesh |
| Main ingredients | Mango |
Aavakaaya (Template:Lang-te) 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.
Preparation
The mangoes chosen for this pickle are cut into medium sized pieces approximately 2cmX2cm size using strong and ultra sharp cutters/knives. The chopped mangos are wiped clean with a dry cloth. 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). The mixture matures for four to eight weeks, taking care to periodically mixing the content to ensure uniform marinade. Avakaya is so popular there is a famous saying in Telugu. "Telugu vaadini Amrutham kaavalaa lekapothe Avakaya Kaavala Ante Rendo alochana lekunda Avaakaya Kavaali ani Antaadu" [ Translation: If any Telugu Person had to make one and only Choice between "Elixir (Amrutham)" and "Avakaya" He always picks Avakaya without any second Thought]. That is kind of Affection & Attachment they have with Avakaya.
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), and ghee (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 (DHALL) and Neyyi (Ghee/Clarified Buter). people prefer to eat it within the 1-2 months period of preparation and is called Kottavakaya. The Telugu Celebrity/ Film Actor Nagarjuna's favourite dish is always, Vedi Annanm (Hot Steamed Rice), Muddapappu (Dall), Neyyi (Ghee/clarified butter), you can simply imagine how delicious it will be, because a celebrity who had tasted all varieties of food available in the world, prefers Avakaya.
It's taste incraeses when u have it in the evennings early dinner at around 6:30 PM.
