Aavakai Uragaya ~ Andhra Special

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 aunty, 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.
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

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

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

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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.
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By Cook Method No Cook
Occasion Everyday Meal
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Ingredients
By Cook Method No Cook
Occasion Everyday Meal
Servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Clean and pat dry the Mangoes.
  2. Cut into even sized 1 inch pieces. Dry them on a wide plate or on a sheet.
  3. Powder the mustard powder. In a vessel, spread half of the mustard powder in the bottom.
  4. Cover it with mango pieces, then add red chilli powder, turmeric powder and salt along with oil.
  5. Finally, top with the remaining mustard powder. Mix well.
  6. Stir and let it sit for a week or 10 days.

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20 comments

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

  2. 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

  3. 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

  4. 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!:))

  5. 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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