• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Cooking 4 all Seasons logo

  • Recipe Index
  • About
  • Navaratri Special
  • Our other Website: Spice your Life!
  • Nav Social Menu

menu icon
go to homepage
search icon
Homepage link
  • Recipes ~ Indian and International
  • Navaratri / Navratri – Special
  • ×

    Home » Accompaniments » Aavakai Uragaya ~ Andhra Special

    Aavakai Uragaya ~ Andhra Special

    Published: Sep 26, 2007 · Modified: Sep 23, 2020 by Srivalli · 20 Comments

    Sharing is caring!

    0 shares
    Jump to Recipe Print Recipe

    Aavakai Uragaya or Aavakaaya as it is called is the famous Mango Pickle from Andhra Pradesh. Andhra is known for its pickles and chutneys and every summer is spent preparing this mango pickle. I have always seen this preparation happening at home with Amma getting the chilli powder from Andhra. My aunt, who used to live in Vijayawada, used to get the special Red chilli powder to prepare this.

    Aavakaaya tastes best when prepared with this special chilli powder. Today's recipe is scaled down version of Amma's recipe.

    Andhra Avakaya or this popular Andhra Mango Pickle is also referred as Andhra Avakaya Pachadi

    When you are done mixing the pickle, store it in a dry, airtight container and ensure to stir it at frequent intervals. More oil can be added depending on the requirement. There should always be an inch extra oil, floating on top.AavakaayaAavakai Uragaya | Andhra Mango Pickle

    Ingredients Needed:

    • 5 cups - Mangoes Raw
    • 1.5 cups - Mustard Powder
    • 1 tsp - Turmeric Powder
    • 1 cup - Red Chilli Powder
    • 1 cup - Rock Salt
    • 2 cups - Sesame Oil / Gingerly / Gingly Oil / Till Oil

    How to make Aavakai Uragaya:

    • Clean and pat dry the Mangoes.
    • Cut into even sized 1 inch pieces. Dry them on a wide plate or on a sheet.
    • Powder the mustard powder. In a vessel, spread half of the mustard powder in the bottom.
    • Cover it with mango pieces, then add red chilli powder, turmeric powder and salt along with oil.
    • Finally, top with the remaining mustard powder. Mix well.
    • Stir and let it sit for a week or 10 days.
    Aavakai Uragaya
    Print Pin
    No ratings yet

    Aavakai Uragaya | Andhra Mango Pickle

    Aavakai Uragaya or Aavakaaya is the famous Mango Pickle from Andhra Pradesh, made with a special red chilli powder and mustard, and is very spicy.
    Course Chutneys, Dips and Spreads
    Cuisine Andhra Pradesh
    By Cook Method No Cook
    Occasion Everyday Meal
    Author Srivalli

    Ingredients

    • 5 cups Mangoes Raw
    • 1.5 cups Mustard Powder
    • 1 tsp Turmeric powder
    • 1 cup Red Chilli powder
    • 1 cup Rock Salt
    • 2 cups Sesame Oil / Gingerly / Gingly /Till Oil

    Instructions

    • Clean and pat dry the Mangoes.
    • Cut into even sized 1 inch pieces. Dry them on a wide plate or on a sheet.
    • Powder the mustard powder. In a vessel, spread half of the mustard powder in the bottom.
    • Cover it with mango pieces, then add red chilli powder, turmeric powder and salt along with oil.
    • Finally, top with the remaining mustard powder. Mix well.
    • Stir and let it sit for a week or 10 days.
    Tried this recipe?Mention @cooking4all or tag #cooking4all!
    « Parathas from Leftover Rice!
    Pepper Chicken! »

    Reader Interactions

    Comments

    1. Namratha says

      September 26, 2007 at 2:54 am

      Srivalli, you had the patience to make Avakai...awesome!! I love Avakai uragaya, makes my mouth water...:)

      Reply
    2. Jyothi says

      September 26, 2007 at 3:12 am

      Yes Srivalli! this avakai is andhra special. Any other pickle also cant give this taste. Looks hot and delicious. Great entry. Thanks for sharing.

      Reply
    3. Siri says

      September 26, 2007 at 3:17 am

      Hey Srivalli, Avakai is no doubt a pride of Andhra ...:D..
      Prati summer holidays lo ma ammamaki ide pani.. Avakai preparation for 5 families hehe.. Thanks for the recipe..:D

      Reply
    4. Nags says

      September 26, 2007 at 5:38 am

      ahhh.. my fave among pickles!

      Reply
    5. musical says

      September 26, 2007 at 5:45 am

      Yummy yummy! If only i could get some sour mangoes here! The raw magoes we get here are not much sour!!

      Reply
    6. Apple says

      September 26, 2007 at 6:36 am

      Perfect entry Srivalli..Looks great...haven't made this on my own till now...

      Reply
    7. bee says

      September 26, 2007 at 3:18 am

      sri, by gingelly oil do you mean sesame (til) oil?

      Reply
    8. Prajusha says

      September 26, 2007 at 3:22 am

      Mango pickle is my all time favourite. this is an easy and simple recipe.

      Reply
    9. Srivalli says

      September 26, 2007 at 4:45 am

      Namratha, thank you. I normally do it with my Mom

      Jyothi, thank you

      Siri, thats nice to know..

      bee, yes and it is also called Nalla Ennai in Tamil

      Prajusha, thanks

      Reply
    10. easycrafts says

      September 26, 2007 at 5:02 am

      my husband likes it a lott...thanks for sharing the recipe

      Reply
    11. Suganya says

      September 26, 2007 at 5:43 am

      Do you still get avakkai mangoes? Or are they plain raw mangoes w/o shells? Either ways, this is a classic.

      Reply
    12. sunita says

      September 26, 2007 at 9:55 am

      The pickle looks divine...thanks for the entry 🙂

      Reply
    13. Padma says

      September 26, 2007 at 12:44 pm

      I can taste the pickle, gosh thats looking so spicy and tasty and juz like homemade...I wanna have it now

      Reply
    14. SeeC says

      September 26, 2007 at 8:33 pm

      My fav. Great entry srivalli.
      Yours looks very spicy and mouth-watering

      Reply
    15. Sharmi says

      September 26, 2007 at 10:51 pm

      my MIL makes great avakaya. you reminded me of it. lovely.

      Reply
    16. Roopa says

      September 27, 2007 at 5:12 am

      yummy mango pickles :)looks spicy and mouthwatering!

      Reply
    17. Srivalli says

      September 27, 2007 at 6:55 am

      easycrafts, thats nice to know..welcome

      Nags, mine too..:)

      Suganya, these are avakkai mangoes.

      musical, yeah then they will be excellent

      Apple, thanks

      sunita, thank you

      Padma, you are most welcome!

      SeeC, thanks...from a pickle expert, this sure is a compliment

      Sharmi, glad I did

      Reply
    18. Latha Narasimhan says

      September 27, 2007 at 2:33 pm

      I could'nt post the mango pieces picture as I had prepared much earliar! Never knew I'll start a blog!:D
      Almost same recipe except I use less mustard! Keep some for me to taste when I visit you in chennai!:))

      Reply
    19. Srivalli says

      September 28, 2007 at 9:16 am

      Sure lathamma

      Reply
    20. SUBRAMANIAN says

      April 23, 2009 at 10:28 am

      After you make Avakai Mango, after some days it waters down. To remove the excess water and keep the Urugai always floating in Oil, put some White Konda Kadalai (raw). This will remove the excess water. After some days the Konda Kadalai absorbs water and remove the same. If you find some more water, you can again add Konda Kadalai. This can be repeated untill all the water is removed.

      V.Savitri.

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    srivalli

    Hi! Seasons change, yet there are some timeless recipes you can enjoy anytime. If you are sport for it, you are in the right place!

    More about me →

    Popular

    • Chicken Biryani ~ Rice Cooker Style
    • No Onion No Tomato Aloo Sabzi
    • Easy way to make Ragi Mudda | Ragi Sangati Recipe Step by Step ~ Weekend Cooking!
    • How to peel Garlic and Pearl Onions in Microwave

    Most Popular Recipes

    Chicken Pakora Recipe

    Chicken Pakora Recipe | Crispy Chicken Pakoda

    Coconut Rava Halwa

    Coconut Rava Halwa

    Eggless Coffee Cake Recipe

    Chicken Pakora | How to make Chicken Pakoda | Step by Step Recipe

    Footer

    ↑ back to top

    Privacy Policy
    Copyright © 2022 Cooking 4 all Seasons