Avakaya

2022-05-28T00:26:50Z

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{{merge to|South Asian pickle|discuss=Talk:South Asian pickle#Merger proposal of Avakaya into this article|date=April 2021}}
{{Use dmy dates|date=September 2019}}
{{Use Indian English|date=September 2019}}
{{short description|Mango pickle from Andhra Pradesh, India}}
{{Infobox prepared food
| name = Avakaya
| image = Aavakaya.JPG
| caption =
| alternate_name = Avakai
| country = West and East Godahwari Districts of Andhra Pradesh
| region = [[Andhra Pradesh]], [[Telangana]], [[Tamil Nadu]], [[Karnataka]]

| creator =
| course =
| served =
| main_ingredient = [[Mango]], mustard seeds, powdered red chilli, salt and oil, garlic
| calories =
| other =
}}
'''Avakaya''' (also known as [[mango pickle]]<ref>{{Cite news|url=http://www.newindianexpress.com/cities/bengaluru/2019/mar/18/ode-to-the-humble-garlic-pickle-1952450.html|title=Ode to the humble garlic pickle|date=18 March 2019|newspaper=The New Indian Express|first=Hriday|last=Ranjan|access-date=1 September 2019}}</ref>) is a variety of [[Indian pickle]] popular in [[South India]] with its origin in Delta Districts of Andhra Pradesh. The main ingredients are [[mango]]es, {{transl|te|ISO|āvapiṇḍi}} (powdered mustard seeds) and a combination of other spices used for pickling. South Indians are known to have a deep attachment to these spicy pickles. A wide variety of pickles are available in these regions, using mango as their prime ingredient. Besides being made at home, the pickles are available commercially and are exported to the [[United States]], [[Europe]], [[Japan]] and many other countries.<ref>Usha's Pickle Digest: The Perfect Pickle Recipe Book. Mrs Usha R Prabakaran (1998) 347 pag. {{ISBN|1797842382}}, {{ISBN|978-1797842387}} </ref>

==Preparation==
Avakaya pickles are usually made in the summer, this being the time for peak availability of green mangoes. Green mangoes, hot oil, chilies and a variety of spices are the key ingredients. The process of preparation, storage and serving is considered almost a [[ritual]].

The [[mangoes]] are cut into medium-sized pieces approximately 2 cm x 2 cm using strong and especially sharp cutters/knives in swift strokes so as not to structurally damage the pieces. These pieces are wiped clean and dry with a highly-absorbent soft cloth — usually an old sterilized cotton [[sari]] with no [[embroidery]], stowed away for this purpose. They are then pickled with powdered mustard, red chili powder (dried and powdered or sometimes dried, roasted and powdered), salt, [[gingelly]] oil. The mixture matures for four to eight weeks, care being taken to mix the contents periodically to ensure a uniform [[marinade]].<ref name =ONE/>

==Popularity==
Avakaya (Telugu version) is prepared during the pre-summer seasons when mangoes are just about to ripen. The Telugu version, is spicier then the Tamil version and sometimes contains chickpeas as one of the primary ingredients. It is prepared in many households and eaten along with [[curd rice]].

==Varieties==
[[File:కొత్త ఆవకాయ (3).jpg|thumb|right|Preparation of Mung Avakaya (short shelf-life)]]
[[File:పెసర ఆవకాయ (3).jpg|thumb|right|Preparation of Mung Avakaya]]
[[File:మామిడికాయ ముక్కల పచ్చడి.jpg|thumb|right|Mango pieces pickle]]
[[File:మామిడికాయ కోరు పచ్చడి (3).jpg|thumb|right|Mango grated pieces pickle]]
[[File:Aavakaaya...Mango pickle and its container.JPG|thumb|right|Avakaya and its container]]
There are a wide variety of mango pickles,<ref name="ONE" /> these include:

# {{transl|te|ISO|Āvakāya}} (The default one made with powdered mustard seed)
# {{transl|te|ISO|Allaṁ Āvakāya}} (A spicy variety including ginger-garlic paste)
# {{transl|te|ISO|Bellaṁ Āvakāya}} (A sweet variant of Avakaya made with [[jaggery]])
# {{transl|te|ISO|Dōsa Āvakāya}} (Mango replaced with a type of dosakaya) (bottle gourd)
# {{transl|te|ISO|Māgāya}} (Made with green, peeled, unstoned mango)
# {{transl|te|ISO|Menti Āvakāya}} or {{transl|te|ISO|Mentikāya}} (Includes fenugreek)
# {{transl|te|ISO|Nuvvulu Āvakāya}} (Includes sesame)
# {{transl|te|ISO|Pacca Āvakāya}} (Avakaya with yellow chillies rather than red ones which are usually used.)
# {{transl|te|ISO|[[Pulihora]] Āvakāya}} (Avakaya with {{transl|te|ISO|tālimpu}} (Telugu), called [[Chaunk]] in [[Hindi]])
# {{transl|te|ISO|Senagala Āvakāya}} (Avakaya with the addition of chickpeas or Bengal gram or chana)
# {{transl|te|ISO|Tokku Māgāya}} ({{transl|te|ISO|Māgāya}} with the mango peel included)
# {{transl|te|ISO|Tarum Māgāya}} ({{transl|te|ISO|Māgāya}} made with grated mango)
# {{transl|te|ISO|Uduku Māgāya}} ({{transl|te|ISO|Māgāya}} with boiled rather than raw mango)
# {{transl|te|ISO|Usiri Āvakāya}} (Mango replaced with [[gooseberry]])
# {{transl|te|ISO|Velluḷḷi Āvakāya}} (Avakaya with addition of garlic)
# {{transl|te|ISO|Yenḍu Āvakāya}} (Avakaya with pickled, dried mango cubes mildly sweetened with [[jaggery]])
# {{transl|te|ISO|Kobbari Āvakāya}} (Avakaya made with coconut flavor)

==Consumption==
Hot rice is mixed with one or two pieces of avakaya and [[ghee]] (clarified butter) or [[groundnut oil]], then made into bite-size balls. Avakaya is often eaten with [[rice]] and [[dahi (curd)|dahi]] (yogurt). Raw onion can be added which enhances the taste. Most people prefer to eat it along with {{transl|te|ISO|muddapappu}} ([[pigeon pea]] [[dal]]) and {{transl|te|ISO|neyyi}} ([[ghee]]/clarified butter). Some people prefer to eat it within 1–2 months from preparation, when it is called {{transl|te|ISO|Kottāvakāya}}.<ref name="ONE">Pushpesh Pant. India: The Cookbook (2010) 960 pag, {{ISBN|0714859028}}, {{ISBN|9780714859026}} </ref>

==See also==
* {{annotated link|List of fruit dishes}}
* {{annotated link|Pickled fruit}}

==References==
{{reflist}}

{{portal bar|Food}}

[[Category:Indian condiments]]
[[Category:Indian pickles]]
[[Category:Andhra cuisine]]
[[Category:Vegetable dishes]]
[[Category:Fruit dishes]]

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Avakaya