Avakayi King Of Andhra | How to make Avakayi King Of Andhra

By Sowjanya munukutla  |  12th May 2017  |  
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  • Avakayi King Of Andhra, How to make Avakayi King Of Andhra
Avakayi King Of Andhraby Sowjanya munukutla
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About Avakayi King Of Andhra Recipe

Avakaya is very popular Mango Pickle delicacy from Andhra Pradesh. In India summer's seasonal fruit is Mango. Almost all parts of India get busy in making different types of pickles with raw mangoes in summer season. This is my mother's recipe.

Avakayi King Of Andhra is a delicious dish which is liked by people of all age groups. Avakayi King Of Andhra by Sowjanya munukutla has a step by step process of how to make the dish. This makes it very easy to understand for even beginners. This recipe can serve 4 people. You can find Avakayi King Of Andhra at many restaurants and you can also prepare this at home. This authentic and mouthwatering Avakayi King Of Andhra takes 4320 minutes for the preparation and 15 minutes for cooking. When you want to prepare something delicious for a party or special occasion then Avakayi King Of Andhra is a good option for you. The flavour of Avakayi King Of Andhra is tempting and you will enjoy each bite of this. Try this Avakayi King Of Andhra on weekends and impress your family and friends. You can comment and rate the Avakayi King Of Andhra recipe on the page below.

Avakayi King Of Andhra

Ingredients to make Avakayi King Of Andhra

  • Raw Mangoes : 1 1/2kg
  • red chilli Powder : 150g
  • mustard Powder : 150g
  • salt : 120g
  • Gingely oil : 500g
  • fenugreek seeds Powder : 1tsp
  • garlic Cloves : 1/4 Cup

How to make Avakayi King Of Andhra

  1. Clean Raw Mangoes and cut them into small medium pieces. Remove the seed and wipe them with clean cloth.
  2. Grind Mustard seeds in a food processor into a fine powder.
  3. In a plate keep red chiili powder, mustard powder, fenugreek seeds powder and salt and mix well everything with hands. Add gingely oil and mix well again.
  4. Now add Mango pieces, garlic cloves and mix, add some more gingely oil on the top and close the jar with muslin cloth. Keep it aside for one day.
  5. Check pickle next day, mix well with wooden spoon and add the remaining gingely oil. Store it in ceramic pickle jar.
  6. On the third day your pickle is ready to serve.

My Tip:

Add methi seeds powder for extra taste.

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