The Story
Andhra Avakaya is one of the best traditional mango pickle recipes in Indian cuisine. The recipe, which is prepared by blending raw mango with various spices, mustard and oil, is a very delicious and popular Indian vegetarian flavour. The Avakaya pickles originated from the Godavari Districts of South Indian. Ava-kai is a combination of the words raw fruit (kai) and mustard (ava) and means raw fruit with mustard. The raw fruit mentioned in the word is raw mango from the Andhra cuisine which is known for its spicy and tasty recipes. The other main product of pickles is mustard, as the meaning of the word. You can remember the childhood tastes that you missed with these pickles!
How Avakaya Mango pickle is prepared?
Pariya, kolamgova rasalu and collector mangoes are usually used for preparing avakaya pickle. Also, suvarnarekha is the best variety suited for sweet pickles. Pickles are usually prepared during the pre-summer season when mangoes are just ripened.
What are the health benefits of mango pickles?
- Mangiferin, a polyphenol found in mangoes, has many health-promoting benefits, such as reducing cholesterol and fatty acids.
- Regulates blood sugar level.
- It contains vitamins and minerals that are beneficial for eye and skin health.
- It helps prevent hypertension by supporting heart health.
- Regulates blood pressure and cholesterol levels
- It contains high antioxidants.
- High fibre supports the digestive system and prevents constipation.
- It is rich in vitamin C that supports immunity.
- It has high nutritional value.
Traditional recipe service
The Telagu people serve the avakaya recipe with- hot steamed white rice
- mudda pappu (mashed tur dal)
- kotha avakaya (mango pickle) with a dollop of ghee (clarified butter) along with a vegetable stir fry or curry,
- charu (rasam)
- appadam (seasoned flatbread made from dried dough of black gram bean flour, either fried or cooked with dry heat until crunchy)
- perugu (yogurt) and majiga mirapakayalu (sun dried chilies)
Some tips to be considered for long-term consumption
Avakaya mango pickles can be stored for up to 12 months in a cool and dry place. Opening the pickle jar too often shortens the life of the product. Therefore, it can be used by transferring a small amount to another bottle for regular use. Also, it is recommended not to open the main jar in a humid atmosphere.
Description
Andhra Avakaya is one of the best traditional mango pickle recipes in Indian cuisine. The recipe, which is prepared by blending raw mango with various spices, mustard and oil, is a very delicious and popular Indian vegetarian flavour. The Avakaya pickles originated from the Godavari Districts of South Indian. Ava-kai is a combination of the words raw fruit (kai) and mustard (ava) and means raw fruit with mustard. The raw fruit mentioned in the word is raw mango from the Andhra cuisine which is known for its spicy and tasty recipes. The other main product of pickles is mustard, as the meaning of the word. You can remember the childhood tastes that you missed with these pickles!
How Avakaya Mango pickle is prepared?
Pariya, kolamgova rasalu and collector mangoes are usually used for preparing avakaya pickle. Also, suvarnarekha is the best variety suited for sweet pickles. Pickles are usually prepared during the pre-summer season when mangoes are just ripened.
What are the health benefits of mango pickles?
- Mangiferin, a polyphenol found in mangoes, has many health-promoting benefits, such as reducing cholesterol and fatty acids.
- Regulates blood sugar level.
- It contains vitamins and minerals that are beneficial for eye and skin health.
- It helps prevent hypertension by supporting heart health.
- Regulates blood pressure and cholesterol levels
- It contains high antioxidants.
- High fibre supports the digestive system and prevents constipation.
- It is rich in vitamin C that supports immunity.
- It has high nutritional value.
Traditional recipe service
The Telagu people serve the avakaya recipe with- hot steamed white rice
- mudda pappu (mashed tur dal)
- kotha avakaya (mango pickle) with a dollop of ghee (clarified butter) along with a vegetable stir fry or curry,
- charu (rasam)
- appadam (seasoned flatbread made from dried dough of black gram bean flour, either fried or cooked with dry heat until crunchy)
- perugu (yogurt) and majiga mirapakayalu (sun dried chilies)
Some tips to be considered for long-term consumption
Avakaya mango pickles can be stored for up to 12 months in a cool and dry place. Opening the pickle jar too often shortens the life of the product. Therefore, it can be used by transferring a small amount to another bottle for regular use. Also, it is recommended not to open the main jar in a humid atmosphere.
