Joy of making avakaya pachadi

The tradition of making homemade mango pickles still prevails and is in fact increasing every year. The season for making mango pickles starts after Ugadi and ends in the first week of July. People prefer homemade pickles over readymade pickles. Though there are many industries which have come up with fresh and quality pickles, people prefer to make pickles at the comfort of their homes with various varieties of mangoes.

The most preferred mango varieties are Telia gulabilu and Jalal. The other varieties include Natu Kaya, Pedda Rasalu and Suvarna Rekha. These varieties are available in plenty at Monda Market, Meeralam Mandi, Bowenpally and Kothapet to buy the various varieties of mangoes.

Mango pickles are prepared under hygienic conditions in South Indian homes. While preparing, people take bath, clean the vessels, ladles and jars used for the purpose. The right quality of mangoes which are cut into small pieces and the required combination of mustard seed powder, red chilly powder, turmeric, garlic, fenugreek, salt and sesame oil etc lend a perfect taste and aroma to the pickle.

Pickle making is also a time for good bonding among friends and relatives who come together and involve in making the pickle. The elderly women of the house give various tips on how to make the pickle tasty and to last long. They strongly believe that there is no substitution for a homemade pickle yet.

Nothing can beat the first taste of the mango pickle when the whole family comes together and taste it soon after it is made. People treat pickle to Goddess Lakshmi Devi which is the reason why whenever they want to stir pickle or take some amount of pickle from the jars for daily consumption, they do so on an auspicious day.

CityTab went around the Monda market and found out that the popularity for homemade pickles is increasing by each year in spite of the hike in prices and availability of readymade pickles at affordable prices. Yadamma, a 65-year-old woman who sells mangoes has been in this profession from the past 50 years. Now her sons, grandsons, daughters and granddaughters are also into this business.

The income she earns by selling mangoes is Rs 500 per day and involves a lot of risk as the mangoes are highly perishable. In the off season she sells red chillies, tamarind, gooseberries and other dry fruits for livelihood. Surya Kumari and her four sisters say that it is a tradition in the family to prepare Avakaya Pachaadi, Magaya and Bellam Avakaya and believe that there is no substitute for a homemade pickle.

Since the price of mangoes and other required ingredients have shot up, they now prepare pickle with 50 mangoes instead of 100 but never give up the tradition of making pickles at home. The five sisters shop together for the mangoes and share the expenses and prepare the mouth watering pickle which is enjoyed for the entire year.

By:Ch Saibaba