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Girija Paati's Crunchy Raw Avakkai combines strong flavours of sour raw green mango, pungent mustard, bitter methi and spicy black pepper, among others. The best way to eat this pickle is to mix it with hot rice, along with the oil from the pickle, and roll it into bite-size balls (urundais). Sit in a circle with your family members, and share these urundais around along with scary stories. Make sure you have a bowl of curd or home-made butter milk.
The joy of biting into a 'baby' raw mango covered with a fine layer of spice and discovering the raw, sour, juicy flesh inside is indescribable. Kadugu Mangai, Maavadu or Vadu Mangai, is a unique pickle that combines mustard with tender mangoes and is enjoyed differently by every person in Girija Paati's family. Enjoy with South Indian stye curd rice or add a few pieces (with the pickle juice) to a bowl of curd and create a delicious dip to enjoy with poori or appalam (papad).
Juicy and sour long raw green mangoes, all natural spices, rock salt, gingely oil and loads of love, create the ultimate Mangai Thokku or raw mango pickle. Enjoy this tangy, spicy summer pickle with just about anything, even with steamed rice, any time of the day. Perfect with curd rice, rotis, pooris or even plain bread!