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Girija Paati’s grandmother always served Avakkai that was at least a year old. The new Avakkai was left to ferment in a cool dark room with regular turnovers till she felt it was ready and this is the recipe and tradition that we follow even today.
This process makes it naturally rich in gut-friendly bacteria that aids the digestive process. This particular batch has been made and carefully tended to, while it marinates and matures, for over a year.
Girija Paati's Avakkai recipe is one that her family has guarded closely for over a century. Girija Paati fondly recounts instances where her mother caught her and her little sister with their hands literally in the pickle jar. Stealing chunks of Avakkai and munching on it as she played during summer holidays with her 5 siblings is one of her favourite memories.
According to her, 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 matured avakkai mango garlic pickle tastes great! However the mango pieces should be smaller, in size.
Definitely one of the best Avakkai I have ever had. I am curious to try their crunchy one now.
I love Avakkai and this one is really well fermented so the flavours are deliciously strong
Enjoyed the garlic pieces mango pieces and mustard taste
I have had this mango pickle with rice in my Telugu friends house during college days and this just was like a trip down memory lane