An ode to Avakaya: how raw mangoes turn into a rich pickle in a Telugu household
To call Avakaya a mere pickle is doing injustice. It is the mythical Amrutham or elixir of my life. On days when I’m down and out, avakaya mixed with hot rice brings me back to life. Avakaya is a pickle—mostly from the Telugu-speaking states—made with raw mango, mustard powder, chili, salt, and oil. The vinegar […]
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