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The pickles used in Uttarandhra differ from those of other regions of Andhra Pradesh. Avakaya (ఆవకాయ) is a mango pickle which is part of a standard Andhra meal. Pieces of mango are coated with mustard powder, red pepper powder, and salt, then sun-dried, and finally soaked in sesame oil to give the pickle extended shelf life. The ...
Kadumanga – a special kind of mango pickle from Kerala, India, made from tender mango. This is a variation of mango pickle. This kind of pickle is made from tender mango. [6] The small mangoes are collected when the mangoes just start to grow. In this pickle the mango is not cut into pieces; the whole mango is prepared as a form of pickle.
Indian hot mango pickle. This is a list of common Indian pickles, which have a wide range of flavours and textures.Pickle is called Achaar (अचार) in Hindi, Urugaai (ஊறுகாய்) in Tamil, Uppinakayi (ಉಪ್ಪಿನಕಾಯಿ) in Kannada, Ūragāya (ఊరగాయ) or Pacchadi (పచ్చడి) in Telugu, Lonache (लोणचे) in Marathi and Konkani, and Athanum ...
The Hyderabadi pickle (Sindhi: حیدرآبادی اچار) is a type of Pakistani pickle originating from Hyderabad, Sindh, Pakistan. [1] The pickle can come in various flavours, from a delicate mixed assortment of fruits (most notably mangos ) and vegetables matured through natural processes, and carefully selected spices made and preserved ...
South Asian pickle is a pickled food made from a variety of vegetables, meats and fruits preserved in brine, vinegar, edible oils, and various South Asian spices.The pickles are popular across South Asia, with many regional variants, natively known as lonache, avalehikā, uppinakaayi, khatai, pachadi or noncha, achaar (sometimes spelled aachaar, atchar or achar), athāṇu or athāṇo or ...
In Andhra, leafy greens or vegetables such as bottle-gourd and eggplant are usually added to dal. Pickles are an essential part of the local cuisine; popular among those are mango-based pickles such as avakaya and maagaya, gongura (a pickle made from sorrel leaves), [43] usirikaya (gooseberry or amla), nimmakaya (lime), and tomato pickle.
South Indian cuisine, also known as Dravidian cuisine, includes the cuisines of the five southern states of India—Tamil Nadu, Andhra Pradesh, Karnataka, Kerala and Telangana—and the union territories of Lakshadweep, and Pondicherry. There are typically vegetarian and non-vegetarian dishes for all five states.
Chhundo (Gujarati: છૂંદો, Hindi: छुन्दो) is a kind of Indian pickle preparation as well as a condiment mostly made out of grated green mangoes, used in cuisine of the Indian subcontinent as an accompaniment to the main meal that consists of Roti, Sabzi and other food items. [1]
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