Avakai meaning

Avakai means something in biology, Tamil, avakai meaning. If you want to know the exact meaning, history, etymology or English translation of this term then check out the descriptions on this page.

Avakaya is a popular Mango Pickle variety from Andhra Cuisine. Made with raw upripe green mangoes, spices and garlic, Avakai is spicy, hot, sour and pungent with a tongue tickling taste that awakens the taste buds. Avakaya is a condiment eaten with almost every meal in traditional Telugu speaking homes. In this post I share the traditional way to make the most popular Andhra Avakaya which you can preserve for a year. Indian cuisine is diverse and there are numerous ways to prepare every dish. Mango Pickle is made in so many ways across India and every version tastes so much different from the others. Avakaya is from Andhra Cuisine, a Southern Indian cuisine that is synonymous to hot and spicy foods.

Avakai meaning

Andhra special Avakaya pickle recipe with step-wise pictures, this Mango pickle goes really well with hot rice and ghee. Avakaya pickle is not so difficult to make at home and stays great for one full year. It has always been like that for us, in our family. Fresh mangoes, fresh spices and a lot of effort goes into making pickles at our home that last a year easily. Andhra is a land of pickles and we make pickles out of anything and everything. However, mangoes are the most favorite. Here is one such traditional and authentic pickle made with mangoes — Avakaya. Avakaya literally means mango pickle made with mustard ava and thus, the base of this mango pickle is fresh ground mustard powder. One of the easiest pickles that can be made even by first timers, given a few precautions are taken. I still remember the good old days where my grandma used to make pickles for everyone in the family, come summer. She would personally go for selecting the mangoes — sourest are the best for longer shelf life.

Everytime I my share of pickle from our friend. You can wait for a few more days and see.

A mango pickle is a variety of pickle prepared using mango. The pickling process in India differs from other regions mainly due to an additional spice mixture added to them after anaerobic fermentation. However, raw mango or tender mango is the most popular variety of fruit used for pickling. There are multiple varieties of mango pickles prepared depending on the region and the spices used but broadly there are two types: whole baby mango pickles and cut mango pickle. Whole baby mango pickle is a traditional variety very popular in Southern India and uses baby mangoes that are few weeks old. Baby mangoes are pickled using salt, vegetable oil and a blend of hot spices, in a very careful process which ensures pickles are preserved for years. This is ideally prepared using a special variety of mango that can stay crisp for longer periods when pickled.

Achaar, especially mango pickle is a must have accompaniment in most Indian households especially popular in South India. Summers have set in. The children are very happy as it is vacation time. No school, no waking up early, no homework. I too loved summers as a child. But now as an adult, unfortunately, I do not get one month vacation. I remember, as soon as our summer holidays commenced, we were eager to visit my Grandmothers place in Andhra Pradesh. Hmm, just the name of this pickle, tickles my taste buds and I have the urge to just rush and have a piece of avakai with hot rice. The traditional mango pickle of Andhra Pradesh is known as Avakai or Avakaya. Special variety of mangoes only are used to make this pickle.

Avakai meaning

If there is one thing that people associate with Andhra Pradesh, it is this simply awesome pickle called Avakai or Avakaya. It is omnipresent in most Andhra households and many homes have several variations of it; regular Avakai, Bellam Avakai, Endu Avakai, with Garlic, with Senagalu whole Bengal gram …. Every Andhra waits for Kotta Avakai or freshly made Avakai. Kotta Avakai Ruchi or the taste of fresh avakai is what summer is all about. We take Avakaya and mix it with hot steaming rice and ghee. That is it. Heaven on earth! Ava-kai literally means raw fruit kai with mustard ava , so the stars of this recipe are the raw mango and the mustard powder. This recipe was first posted in and has been updated several times since.

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We make a few batches of that when the mango season arrives and finish up in a few months. Add them to the spice mix. Top with more oil as needed, as it acts as a preservative. Please help improve this article by adding citations to reliable sources. The mangoe skin is still hard bu the taste is delicious. Reply to Sundar. Accept Read More. Avakaya is often eaten with rice and dahi yogurt. Taste the pickle and add little more salt if needed. Cut each mango in half, remove the seed and cut each half into pieces.

Easy and BEST recipe for avakaya pachadi. This is nothing but the Andhra style mango pickle recipe.

If it is still spicy, then you have to add more mango pieces. Mix all these. September 9, am. Try when it is too spicy. With the help of a spoon, remove the kernel and discard. Reply to Usha. Mrs Usha R Prabakaran pag. Consider supporting this website:. Power salt shall i use. Place a cotton cloth and then tie up with a cloth ribbon or a thin long piece of cloth, across the neck of the jar. Reply to Vaijayanthi m k. Tomato Pickle Rec Retrieved 17 May