Comments on: Andhra Aavakaaya with Green Mangoes

By: Balu

Balu — Sun, 20 Jun 2010 19:11:58 +0000

Hey Indiragaru

I tried this recipe today. My pickle looks dark brown instead of the beautiful red color your pickle has. It tastes decent though (not great). What do you think was my mistake?

thanks for the recipe and inspiring me to cook

Balu

By: Kay

Kay — Thu, 17 Jun 2010 02:21:22 +0000

I just showed this to my husband and he is drooling, should I say more about your aavakai.

By: N S

N S — Wed, 16 Jun 2010 22:37:18 +0000

Hello Indira,
Mouthwatering recipe and photos. Your post really made me homesick. Can you tell me where you bought the raw mangoes, Indian store or local grocery store?. Can we prepare avakaya with mangoes having hardened seedstone (seed cover)?. Thanks for sharing this step by step recipe.

By: Indira

Indira — Wed, 16 Jun 2010 21:48:56 +0000

Thanks all for your aavakaaya like comments. I loved reading about your mango memories and experiences.

Miri: How fortunate you are to harvest your own mangoes!
Peanut oil is the next best thing for aavakaaya.

By: Migration Mark

Migration Mark — Wed, 16 Jun 2010 18:28:53 +0000

That looks incredible. I never ate a green mango or one with chili on it until coming to Thailand a few years ago. Now I think they are one of the world’s greatest ways to eat a fruit and especially how they can be eaten with all kinds of sauces, spices, and flavors. Can’t wait to try this one out sometime!
Thanks

By: Minu

Minu — Wed, 16 Jun 2010 13:26:08 +0000

Thanks Indira. Great recipe. If I find good mangoes, I will definitely try.

By: Manju Rajender

Manju Rajender — Wed, 16 Jun 2010 09:49:29 +0000

A very authentic recipe. You have explained it very well Indira. After seeing your delicious pics I wanted to prepare pickle so badly I tried making pickle with dondakaya

By: The Housewife

The Housewife — Tue, 15 Jun 2010 22:33:08 +0000

You’ve made me feel so homesick right now! My grand mom used to make aavakai at home in these huge undas and distribute them to the whole family. I would steal raw mango pieces and eat them with uppu karam! Now my mom continues to make aavakai and I hope to continue the tradition someday. I love eating this with nei and rice.

By: Usha

Usha — Tue, 15 Jun 2010 12:29:02 +0000

Thanks for the recipe. Will try out next year.Since parents are visiting this year , we will get our share avakkai from India.

Brings back memories of my grandmother making pickles(lime and avakkai) during the summer months and storing them in huge “bharanis” (ceramic pots). I still remember her sitting down aftr lunch in the afternoon and taking great care to wash and wipe the mangoes and preparing the pickle (we were only allowed to watch) .She would go back and stir them ever so gently a few times for a couple of weeks after the pickle had been made. She would add chole with the skin on and some whole methi to the avakkai. Yum.

Usha

By: Sanjeeta kk

Sanjeeta kk — Tue, 15 Jun 2010 01:32:34 +0000

Very tempting pictures, wish I could just take one scoop out from it!