Aavakaaya
Aavakaaya (pronunciation: /ɑːvəˈkaɪə/) is a variety of Indian pickle popular in South India, particularly in the Andhra Pradesh region. The term "Aavakaaya" is derived from the Telugu words "Aava" meaning mustard and "Kaaya" meaning fruit or vegetable.
Ingredients
The main ingredients of Aavakaaya are mangoes, mustard seeds, red chili powder, salt, and sesame oil. The mangoes used are generally of a specific variety known as Totapuri or Kilimooku Mango, which are known for their firmness and sourness.
Preparation
The preparation of Aavakaaya involves a series of steps. The mangoes are first washed and dried, then cut into pieces. The mustard seeds are ground into a fine powder. This powder is then mixed with red chili powder and salt. The mango pieces are mixed with this spice mixture and then stored in a jar. Sesame oil is poured over the mixture until all the mango pieces are submerged. The jar is then sealed and left to ferment for about a week.
Variations
There are several variations of Aavakaaya, including Bellam Aavakaaya, Allam Aavakaaya, and Endu Aavakaaya. Each variation has a unique taste and is prepared using different ingredients.
Cultural Significance
Aavakaaya is a significant part of Andhra cuisine and is often served with rice and ghee. It is also a common accompaniment to meals during festivals and special occasions.
Health Benefits
Aavakaaya is rich in Vitamin C and antioxidants due to the presence of mangoes. The mustard seeds used in the preparation are known to have several health benefits, including improving digestion and reducing inflammation.
External links
- Medical encyclopedia article on Aavakaaya
- Wikipedia's article - Aavakaaya
This WikiMD dictionary article is a stub. You can help make it a full article.
Languages: - East Asian
中文,
日本,
한국어,
South Asian
हिन्दी,
Urdu,
বাংলা,
తెలుగు,
தமிழ்,
ಕನ್ನಡ,
Southeast Asian
Indonesian,
Vietnamese,
Thai,
မြန်မာဘာသာ,
European
español,
Deutsch,
français,
русский,
português do Brasil,
Italian,
polski