Pickling, once the domain of grandmothers, now finds new champions on YouTube—and in aprons.‘Daddy Pachadi’ is now a thing, ...

Avakkai is a type of Andhra pickle. Along with a mix of spices, this recipe also used black channas. Place cut mangoes in a clean vessel.Add red chilli powder,turmeric powder, fenugreek powder, ...

2. Avakaya – Andhra Pradesh This spicy mango pickle is a symbol of summer in Andhra Pradesh. Families prepare massive batches of Avakaya with pungent mustard powder, chili, and sesame oil.

Avakaya is a type of mango pickle hailing from Andhra Pradesh. It features raw mangoes, garlic, methi seeds, and red chilli powder. Also known as Bans Ka Achar, this pickle is made from tender bamboo ...

Gongura or the leaves of the Roselle plant (Hibiscus sabdariffa) are a staple item in Andhra cuisine and are used in a variety of ways, the most popular of which is the gongura pickle. A fiery ...