Aavakaaya

Media:avakaya.jpg
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 1 Preparation 2 Popularity 3 Varieties 4 Consumption 5 External links

[edit] 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 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.

[edit] Popularity

The Telugus 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 inTelugu - "telugu vaarini amritam kAvAlA lEkapOthE AvakAya kAvAla antE rendO AlOchana lEkundA AvakAya kAvAli ani antAru". Translation: When Telugus are faced with the seemingly impossible challenge of choosing between "Ambrosia(amritam)" and "aavakaaya", popular wisdome has it that they have always chosen aavakaaya over amritam.

A note on the secret reciepe 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 receipe) - "period".

[edit] 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.

1. Aavakaaya (The default one made with mustard seeds powder)
2. Menthi aavakaaya or Menthikaaya (Includes fenugreek)
3. Nuvvulu aavakaaya (Includes sesame)
4. Maagaya (Made with raw, peeled and unstoned mango)
5. Thokku Maagaya (Maagaya including the mango peel)
6. Thurum Maagaya (Maagaya with grated mango)
7. Uduku Maagaya (Maagaya with boiled rather than raw mango)
8. Bellam Aavakaaya (A sweet variant of Avakaya made with jaggery)
9. Allam Aavakaaya (A spicy variety including ginger-garlic paste)
10. Vellulli Aavakaaya (Aavakaaya with Garlic)
11. Senagala Aavakaaya (Aavakaaya with Bengal Gram or Chana)
12. Yendu aavakaaya (Aavakaaya with pickled, dried mango cubes mildly sweetened with Jaggery)
13. Pulihora Aavakaaya (Aavakaaya with taalimpu(Telugu) called Chaunk in Hindi)

[edit] 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 Butter). 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.

[edit] External links

• - How to make Andhra Avakaya
• Aavakaaya Video Recipe in Telugu Language

Wikibooks Cookbook has a recipe/module on Aavakaaya