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This brings back memories of my childhood. I am from a coastal village in (northern) Andhra Pradesh, India. We call it "పచ్చడి" (pachchadi) in Telugu. If it we
by plastic_bag 3y ago
This brings back memories of my childhood. I am from a coastal village in (northern) Andhra Pradesh, India.
We call it "పచ్చడి" (pachchadi) in Telugu. If it were to be made in a process usual to the rest of the state (or the country), it would not last longer due the village's close proximity to the sea.
So my aunt and grandmother would also add jaggery to the pickle, to stop it from developing fungus sooner and to give it a sweet taste along with sour and spicy taste mango pickles are known for. This addition would give the pickle a deeper colour.
I always preferred it over the regular mango pickle.
- suryao 3y agoI love bellam Avakaya. And the ginger garlic varieties are to die for. My uncle (60+ yo) is a true connoisseur though. He loves it so much and abhors the mass manufactured stuff that he actually gets small batches made in India and even sells it in the US where he lives. I helped build a Shopify storefront for him at Avakaya.com
- plastic_bag 3y ago> He loves it so much and abhors the mass manufactured stuff Sounds like your uncle and I would get along really well. It's sad that Bellam Avakaya (or Bellapu Avakaya as we call it in our home) is not as famous as the other varieties.
- nischalsamji 3y agothe right term is ఊరగాయ or ఆవకాయ.
- plastic_bag 3y agoI stand corrected. It is indeed ఊరగాయ.
- unmole 3y agoIsn't ఆవకాయ a specific type of ఊరగాయ? Atleast that is how the terms are used in Telangana.
- plastic_bag 3y agoIt's how it is Andhra Pradesh too. ఆవకాయ a type of ఊరగాయ. Made with mangos obviously.