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.
Aavakai 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 | Andhra Mango Pickle
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.
Namratha says
Srivalli, you had the patience to make Avakai...awesome!! I love Avakai uragaya, makes my mouth water...:)
Jyothi says
Yes Srivalli! this avakai is andhra special. Any other pickle also cant give this taste. Looks hot and delicious. Great entry. Thanks for sharing.
Siri says
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
Nags says
ahhh.. my fave among pickles!
musical says
Yummy yummy! If only i could get some sour mangoes here! The raw magoes we get here are not much sour!!
Apple says
Perfect entry Srivalli..Looks great...haven't made this on my own till now...
bee says
sri, by gingelly oil do you mean sesame (til) oil?
Prajusha says
Mango pickle is my all time favourite. this is an easy and simple recipe.
Srivalli says
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
easycrafts says
my husband likes it a lott...thanks for sharing the recipe
Suganya says
Do you still get avakkai mangoes? Or are they plain raw mangoes w/o shells? Either ways, this is a classic.
sunita says
The pickle looks divine...thanks for the entry 🙂
Padma says
I can taste the pickle, gosh thats looking so spicy and tasty and juz like homemade...I wanna have it now
SeeC says
My fav. Great entry srivalli.
Yours looks very spicy and mouth-watering
Sharmi says
my MIL makes great avakaya. you reminded me of it. lovely.
Roopa says
yummy mango pickles :)looks spicy and mouthwatering!
Srivalli says
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
Latha Narasimhan says
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!:))
Srivalli says
Sure lathamma
SUBRAMANIAN says
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.