Avakaya Facts for Kids

Quick facts for kids
Avakaya

Alternative names	Avakai
Place of origin	West and East Godahwari Districts of Andhra Pradesh
Region or state	Andhra Pradesh, Telangana, Tamil Nadu, Karnataka
Main ingredients	Mango, mustard seeds, powdered red chilli, salt and oil, garlic

Avakaya, also called mango pickle, is a super popular type of Indian pickle. It comes from the Delta Districts of Andhra Pradesh in South India. The main things you need to make Avakaya are mangoes, powdered mustard seeds (called āvapiṇḍi), and a mix of other yummy spices. People in South India really love these spicy pickles! You can find many different kinds of mango pickles there. Besides being made at home, you can buy Avakaya in stores. It is even sent to countries like the United States, Europe, and Japan.

Making Avakaya: A Summer Tradition
Why Avakaya is So Popular
Different Kinds of Avakaya
How Avakaya is Enjoyed
Images for kids
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Making Avakaya: A Summer Tradition

Avakaya pickles are usually made in the summer. This is because green mangoes are easiest to find then. The main things needed are green mangoes, hot oil, chili, and different spices. The way people make, store, and serve Avakaya is almost like a special tradition.

How Mangoes Are Prepared

First, the mangoes are cut into medium-sized pieces. These pieces are about 2 cm by 2 cm. Special strong and sharp knives are used to cut them carefully. This stops the mango pieces from getting damaged. After cutting, the pieces are wiped clean and dry. A very soft, absorbent cloth is used, often an old, clean cotton sari.

Adding Spices and Oil

Next, the mango pieces are mixed with spices. These include powdered mustard, red chili powder, salt, and gingelly oil. The red chili powder can be dried and ground. Sometimes it is dried, roasted, and then ground.

Maturing the Pickle

After mixing, the pickle needs time to become perfect. It usually takes four to eight weeks for the mixture to mature. During this time, the contents are mixed often. This makes sure all the pieces get covered evenly. This process is called marinating.

Why Avakaya is So Popular

Avakaya is very popular, especially the version from the Telugu-speaking regions. It is made just before summer, when mangoes are starting to ripen. The Telugu version is often spicier than the Tamil version. Sometimes, it even has chickpeas as one of its main ingredients. Many families make Avakaya at home. It is often eaten with curd rice, which is rice mixed with yogurt.

Different Kinds of Avakaya

There are many exciting varieties of mango pickles. Each one has its own special taste!

Āvakāya: This is the classic version. It is made with powdered mustard seeds.
Allaṁ Āvakāya: This is a spicy type. It includes a paste made from ginger and garlic.
Bellaṁ Āvakāya: This Avakaya is sweet. It is made with jaggery, which is a type of unrefined sugar.
Dōsa Āvakāya: For this one, a type of bottle gourd replaces the mango.
Māgāya: This pickle is made with green mangoes that have been peeled.
Menti Āvakāya or Mentikāya: This type includes fenugreek seeds.
Nuvvulu Āvakāya: This version has sesame seeds added to it.
Pacca Āvakāya: This Avakaya uses yellow chilies instead of the usual red ones.
Pulihora Āvakāya: This one has a special seasoning called tālimpu (in Telugu). This is also known as Chaunk in Hindi.
Senagala Āvakāya: Chickpeas, also known as Bengal gram or chana, are added to this Avakaya.
Tokku Māgāya: This is a Māgāya pickle that includes the mango peel.
Tarum Māgāya: This Māgāya is made with grated mango.
Uduku Māgāya: For this Māgāya, the mango is boiled instead of being used raw.
Usiri Āvakāya: In this pickle, gooseberry replaces the mango.
Velluḷḷi Āvakāya: This Avakaya has garlic added to it.
Yenḍu Āvakāya: This type uses pickled, dried mango cubes. It is mildly sweetened with jaggery.
Kobbari Āvakāya: This Avakaya has a delicious coconut flavor.

How Avakaya is Enjoyed

Avakaya is often eaten with hot rice. People mix one or two pieces of Avakaya with rice. They might also add ghee (a type of clarified butter) or groundnut oil. Then, they roll the mixture into small, bite-sized balls.

Avakaya is also commonly eaten with rice and dahi (yogurt). Adding raw onion can make the taste even better! Many people like to eat it with muddapappu (pigeon pea dal) and neyyi (ghee/clarified butter). Some people prefer to eat Avakaya within one to two months after it is made. When it is fresh like this, it is called Kottāvakāya.