AVAKKAYA OORUGAI.
Each one of you has heard about Avakkaya oorugai.
Andhra women make this pickle with a religious devotion and dedication (karma sradda) you have to see to believe.
The oorugai preparation starts with purchase of good quality mangoes. Unlike elsewhere in India, the purchase of mangoes is done in AP on one specific day only. The entire city will be in the mango market on that early morning! People purchase mangoes in number (and not in kg) – 10, 25, 50, 100, 200 etc. When we were in Hyderabad, our need was just 25, at best 50. Telugus purchase 100s or 200s.
Cutting of mangoes is a very specialised skill, and many persons will be available with sharp knives (aruvaal) and cutting boards. They will cut your mangoes for a fee. Wash the pieces and keep them dry (sunlight).During the “avakkaya” season, the entire city will be full of til oil aroma. Specially brought from the famous Samalakkotta town. One can readily get the other ingredients like powdered mustard (KADUGU PODI), powdered methi (VENDIYA PODI), and of course the special, special Warangal MILAGAI PODI. Available in plenty.
In the evening, at the appointed (muhurtham!) time, the women take bath and, in wet or “madi” clothes, initiate the oorugai preparation. They do it like they do pooja. In a large “jaadi”, they put handful of mango pieces, then handful of salt, Kadugu podi, Vendiya podi, Milagai podi. Add til oil. Another layer of mango pieces, topped by the podis and oil. The process continues.
Finally all the remaining oil is poured.
The jar is kept closed and daily morning it is topped up with til oil. You can use the oorugai after a week’s topping up.
Take soodana saadam, add a tablespoon of avakkaya oorugai (a piece and vizhuthu), pour 1 ½ spoon of til oil, mix the saadam and put a handful into your mouth ……. That divine feeling, words cannot describe …!
Mouth watering? Try avakkaya saadam today.
** Dedicated to all lovers of avakkaya oorugai.
Rajappa.
Each one of you has heard about Avakkaya oorugai.
Andhra women make this pickle with a religious devotion and dedication (karma sradda) you have to see to believe.
The oorugai preparation starts with purchase of good quality mangoes. Unlike elsewhere in India, the purchase of mangoes is done in AP on one specific day only. The entire city will be in the mango market on that early morning! People purchase mangoes in number (and not in kg) – 10, 25, 50, 100, 200 etc. When we were in Hyderabad, our need was just 25, at best 50. Telugus purchase 100s or 200s.
Cutting of mangoes is a very specialised skill, and many persons will be available with sharp knives (aruvaal) and cutting boards. They will cut your mangoes for a fee. Wash the pieces and keep them dry (sunlight).During the “avakkaya” season, the entire city will be full of til oil aroma. Specially brought from the famous Samalakkotta town. One can readily get the other ingredients like powdered mustard (KADUGU PODI), powdered methi (VENDIYA PODI), and of course the special, special Warangal MILAGAI PODI. Available in plenty.
In the evening, at the appointed (muhurtham!) time, the women take bath and, in wet or “madi” clothes, initiate the oorugai preparation. They do it like they do pooja. In a large “jaadi”, they put handful of mango pieces, then handful of salt, Kadugu podi, Vendiya podi, Milagai podi. Add til oil. Another layer of mango pieces, topped by the podis and oil. The process continues.
Finally all the remaining oil is poured.
The jar is kept closed and daily morning it is topped up with til oil. You can use the oorugai after a week’s topping up.
Take soodana saadam, add a tablespoon of avakkaya oorugai (a piece and vizhuthu), pour 1 ½ spoon of til oil, mix the saadam and put a handful into your mouth ……. That divine feeling, words cannot describe …!
Mouth watering? Try avakkaya saadam today.
** Dedicated to all lovers of avakkaya oorugai.
Rajappa.
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