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 substitute varieties in stores are merely poor its cousins. And I believe my mother makes the best version of it. It is not empty bragging; anyone who has tasted her pickles will vouch for their divine taste.
I have vague childhood memories of her mixing spices in our cramped kitchen and filling big ceramic jars with the pickle. But my knowledge has remained purely theoretical. I’m better off eating than attempting culinary feats.
