Aavakai Uragaya is no doubt the pride of Andhra. Andhra is known for its pickles and chutneys and every summar is spent preparing this. I have always seen this preparation happening at home with Amma getting the chilli powder from Andhra. My aunty who used to stay in Vijayawada used to get the special Red chilli powder and prepare this. The spicy and effect comes from adding this red chilli powder. I am giving a basic recipe with small quantity. The proportion is as given by Amma. Once everything is mixed, store it and ensure to stir it in frequent intervals. Can add more Oil depending on the way it sets.
Cuisine - Andhra
Raw Mangoes - 5 cups
Mustard powder - 1 & 1/2 cups
Turmeric powder - 1 tsp
Red Chilli - 1 cup
Salt - 1 cup
Gingerly /Gingly/Sesame /Till Oil - 2 cups
Clean and cut raw mangoes in this size. Let it dry for sometime.
Powder the mustard powder. Spread half of it in the bottom. Cover it with mangoes, then add red chilli powder turmeric pw and salt with oil. And top it again with the same mixture. Mix well.
This is the bottle we prepared for this season. We are still stirring and enjoying it.
This is my entry to Sunita's Event on Think Spice ..Think Mustard.
Phew I made it on time....
Wednesday, September 26, 2007
Aavakai Uragaya ~ Andhra Special
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Related Posts : All Recipes,
Andhra Recipes,
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20 comments:
Srivalli, you had the patience to make Avakai...awesome!! I love Avakai uragaya, makes my mouth water...:)
Yes Srivalli! this avakai is andhra special. Any other pickle also cant give this taste. Looks hot and delicious. Great entry. Thanks for sharing.
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
sri, by gingelly oil do you mean sesame (til) oil?
Mango pickle is my all time favourite. this is an easy and simple recipe.
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
my husband likes it a lott...thanks for sharing the recipe
ahhh.. my fave among pickles!
Do you still get avakkai mangoes? Or are they plain raw mangoes w/o shells? Either ways, this is a classic.
Yummy yummy! If only i could get some sour mangoes here! The raw magoes we get here are not much sour!!
Perfect entry Srivalli..Looks great...haven't made this on my own till now...
The pickle looks divine...thanks for the entry :)
I can taste the pickle, gosh thats looking so spicy and tasty and juz like homemade...I wanna have it now
My fav. Great entry srivalli.
Yours looks very spicy and mouth-watering
my MIL makes great avakaya. you reminded me of it. lovely.
yummy mango pickles :)looks spicy and mouthwatering!
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
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!:))
Sure lathamma
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.
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