| 词条 | Aavakaaya |
| 释义 |
| name = Aavakaaya | image = Aavakaya.JPG | caption = | alternate_name = Aavakai | country = South India | region = Andhra Pradesh | creator = | course = | served = | main_ingredient = Mango, aavalu (powdered mustard), powdered red chilli, salt and oil, allam | variations = Ginger | calories = | other = }} Aavakaaya is a variety of Indian pickle popular in South India with its origin in Andhra Pradesh. The main ingredients are mangoes, aavapindi (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. PreparationAavakaaya pickles are usually made in the summer, this being the time for peak availability of green mangoes. Green mangoes, hot oil, chillies 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 and fenugreek (both in whole and powder form). Garlic is optional. The mixture matures for four to eight weeks, care being taken to mix the contents periodically to ensure a uniform marinade. PopularityAavakai (Tamil version) is prepared during the pre-Summer seasons when mangoes are just about to ripen. The Tamil version, is not as spicy as the Andhra version and often contains chickpeas as one of the primary ingredients. It is prepared in many households and eaten along with curd rice. VarietiesAavakaaya is very popular in South India, especially in the state of Andhra Pradesh. There is a wide variety of mango pickles, these include:
ConsumptionHot rice is mixed with one or two pieces of aavakaaya and ghee (clarified butter) or groundnut oil, then made into bite-size balls. Aavakaaya is often eaten with rice and dahi (yogurt). Raw onion can be added which enhances the taste. Most people prefer to eat it along with muddapappu (pigeon pea dal) and neyyi (ghee/clarified Butter). Some people prefer to eat it within 1–2 months from preparation, when it is called Kottaavakaya. See also
External links{{cookbook}}{{portal bar|Food}} 6 : Indian condiments|Pickles|Indian pickles|Andhra cuisine|Vegetable dishes|Fruit dishes |
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