### Mango Pickle Recipe: Avakai or Avakaya, Andhra’s Culinary Treasure
Mango pickle, referred to as **avakai** or **avakaya**, is a beloved culinary heritage from Andhra Pradesh, India. This tasty condiment is integral to Andhra cuisine and is a common feature in numerous households. The word “avakai” originates from “ava,” meaning mustard, and “kai” or “kaya,” signifying raw fruit, underlining the key ingredients utilized in its making.
#### Varieties of Avakai
Avakai is available in many varieties, each offering its distinct flavor. Some well-known types include:
– **Bellam Avakai**: A sweet variant of mango pickle.
– **Endu Avakai**: A sun-dried mango pickle.
– **Allam Avakai**: Mango pickle infused with ginger.
– **Nuvvu Avakai**: Featuring sesame seeds.
– **Pesara Avakaya**: Prepared with moong dal.
Even with its many variations, the traditional avakai remains the premier pickle, renowned for its intense flavor and cultural importance.
#### The Role of Avakai in Andhra Cuisine
No authentic Andhra meal is considered complete without avakaya. It is typically served with hot steamed rice, **mudda pappu** (mashed tur dal), ghee, vegetable stir-fries, **charu** (rasam), **appadam**, yogurt, and sun-dried chilies. The onset of summer signals the time for making avakaya, a season when families unite to create this adored pickle, filling large ceramic jars known as **jaadis**.
#### Choosing the Right Mangoes
The preparation of avakai starts with selecting ideal mangoes. Only firm, ripe, and unblemished sour mangoes are appropriate. The mangoes should be hand-picked to prevent bruising, as any harm can make them unsuitable for pickling. Once collected, the mangoes ought to be used the same day for optimal results.
#### Preparing the Mangoes
1. Soak the fresh, raw mangoes in water for one hour.
2. Dry them and cut into uniform pieces while retaining the hard kernel.
3. Carefully clean each piece and spread them out to dry on a cloth for one to two hours.
#### Ingredients for Avakai
The crucial elements for making mango pickle are:
– Freshly ground mustard powder
– Red chili powder (preferably varieties like Bandar or Kashmiri)
– Crystal salt (powdered)
– Cold-pressed sesame oil (unrefined gingelly oil)
For a small batch using three medium mangoes, the recommended measurements are:
– **100 grams** each of red chili powder, mustard powder, and salt.
– **1 ¼ cups** of oil.
– **1 ½ teaspoons** of methi seeds (fenugreek).
– **1/3 cup** of garlic cloves (optional).
#### The Pickling Method
1. Combine red chili powder, mustard powder, and salt in a bowl.
2. Use the same measuring bowl for the mango pieces.
3. Mix the mango pieces with the spice blend and incorporate the oil.
4. Transfer the mix to a clean jar, cover the lid with a cloth, and allow it to sit undisturbed for a minimum of three days.
#### Final Procedures
On the fourth or fifth day, gently stir the pickle with a clean, dry ladle. Make sure that the oil envelops the pickle to safeguard it. If preparing a larger quantity, you may consider moving the pickle to a broader container for mixing.
#### Conclusion
The practice of making avakai is a beloved family custom that upholds culinary traditions. It brings back cherished childhood memories and the warmth of home-cooked meals. As you set out to create this delightful mango pickle, you not only craft a flavorful condiment but also take part in a revered tradition that honors the spirit of Andhra cuisine. Savor your avakai with rice and appreciate the taste of heritage!