1. Objective

To document the traditional process of making authentic Telangana-style Avakaya using regional ingredients and techniques.

2. Scope

Applies to home or small-scale commercial preparation of Avakaya in Telangana.

3. Ingredients

4. Equipment Required

• Large mixing bowls (stainless steel or porcelain)

• Pickle jars (glass or traditional jaadi)

• Weighing scale or measuring cups

• Clean muslin cloths

• Dry ladles or wooden spoons

5. Process Steps

5.1. Mango Selection & Cutting

• Choose firm, raw, sour mangoes with thick skin (e.g., Collector Kotha or local varieties).

• Wash thoroughly and dry completely with a clean cloth.

• Cut into medium-sized cubes with the hard inner shell (tenka) attached. This helps preserve crunch and flavor.

5.2. Drying

• Spread the cut mango pieces on a clean cloth under shade for 3–4 hours to remove surface moisture.

5.3. Spice Mix Preparation

• In a large bowl, mix the following dry ingredients:

  • Mustard powder

  • Red chili powder

  • Roasted & cooled fenugreek seeds

  • Turmeric powder

  • Salt

  • Asafoetida (optional)

5.4. Initial Mixing

• Add the dried mango pieces to the spice mix.

• Mix thoroughly so that all pieces are coated well.

5.5. Oil Addition

• Heat the gingelly or refined oil just until warm (do not overheat).

• Add the warm oil to the mango-spice mix gradually and mix gently.

5.6. Maturation

• Transfer the mixture into clean, dry glass or ceramic jars.

• Cover with a muslin cloth or loosely close the lid.

• Let it rest for 3–5 days in a warm place.

• Mix the pickle once daily with a dry spoon.

5.7. Final Storage

• After 5 days, the mango pieces will shrink and absorb the masala.

• Stir once and ensure oil completely covers the pickle.

• Close the jar tightly. The Avakaya is now ready and improves in flavor over 1–2 weeks.

6. Storage Instructions

• Store in a dry, cool place.

• Always use a dry spoon.

• If oil level drops, add a little warm oil to preserve the pickle.

7. Shelf Life

• 6 months to 1 year if stored in proper conditions and handled hygienically.

8. Telangana-Specific Tips

• Mustard seeds used should be fresh and ground at home or a local mill.

• The red chili powder is often a mix of color (Kashmiri) and spice (Guntur).

• Some households add a dash of garlic pods or chickpeas after 10 days of pickling.

• Oil is not heated to smoking point in this version, unlike some other regions.

9. Safety & Hygiene

• No moisture should enter the container at any stage.

• Ensure your hands and utensils are dry while mixing and serving.