Avakaya Pachadi (Andhra Mango Pickle) is a cherished delicacy in Telugu households, known for its tangy, spicy, and bold flavors. A staple in Andhra cuisine, this pickle is not only mouthwatering but also packs some surprising health benefits. In this blog, we’ll explore the ingredients, calorie content, health advantages, and step-by-step recipe for making this traditional delight.
Calories in Avakaya Pachadi
On average, a tablespoon (15g) of Avakaya Pachadi contains approximately:
- Calories: 40-50
- Fat: 4g
- Carbohydrates: 1g
- Protein: 0.5g
While it’s calorie-dense due to the oil content, consuming it in moderation adds incredible flavor without impacting your diet significantly.
Ingredients for Avakaya Pachadi
To make authentic Avakaya Pachadi, you will need:
- Raw Mangoes: 1 kg (preferably sour and firm)
- Red Chili Powder: 250g (adjust spice level as per preference)
- Mustard Powder: 200g
- Fenugreek Seeds: 1 tbsp (optional)
- Salt: 200g
- Groundnut Oil: 500ml (or sesame oil for added flavor)
- Garlic: 15-20 cloves (optional, for enhanced aroma)
- Turmeric Powder: 1 tbsp
Health Benefits of Avakaya Pachadi
- Rich in Antioxidants: The raw mangoes and spices are loaded with antioxidants that fight free radicals.
- Aids Digestion: Fenugreek and mustard seeds promote gut health and digestion.
- Boosts Immunity: Red chili powder contains vitamin C and capsaicin, known for enhancing immunity.
- Natural Preservatives: The use of salt and oil acts as natural preservatives without the need for chemicals.
- Probiotic Benefits: When consumed moderately, fermented pickles like Avakaya aid in maintaining a healthy gut microbiome.
Step-by-Step Procedure
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Prepare the Mangoes:
- Wash raw mangoes thoroughly and pat them dry. Ensure there’s no moisture.
- Cut the mangoes into medium-sized cubes along with the skin. Discard the seed.
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Dry Roast Fenugreek Seeds (Optional):
- Lightly roast the fenugreek seeds and grind them into a coarse powder.
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Mix Dry Ingredients:
- In a clean, dry bowl, combine mustard powder, red chili powder, salt, and turmeric powder. Mix well.
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Add Mango Cubes:
- Gently coat the mango pieces with the dry spice mixture, ensuring even distribution.
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Heat the Oil:
- Warm the groundnut oil slightly (do not overheat) and let it cool to room temperature.
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Combine Everything:
- Pour the cooled oil into the mango and spice mixture. Mix thoroughly until all the pieces are well-coated.
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Add Garlic (Optional):
- If using garlic, add peeled cloves to the mixture for an enhanced flavor profile.
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Store the Pachadi:
- Transfer the mixture to a clean, dry glass or ceramic jar.
- Seal tightly and leave it at room temperature for 3-5 days, stirring once daily with a dry spoon.
Tips for Storing Avakaya Pachadi
- Always use a clean, dry spoon to scoop out the pickle to prevent spoilage.
- Store the pickle in an airtight container in a cool, dark place.
- Refrigerate for extended shelf life.
Serving Suggestions
Avakaya Pachadi pairs perfectly with:
- Steamed rice with a dollop of ghee
- Roti or paratha
- Curd rice for a balanced meal
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Conclusion
Making Avakaya Pachadi in Telugu style is more than just a culinary task; it’s a tradition that binds families and carries the legacy of Andhra cuisine. The tangy-spicy flavors, coupled with its nutritional benefits, make it an indispensable part of every Telugu kitchen. Try this simple recipe and bring home the authentic taste of Andhra Pradesh!