Authentic Veg Pickles & Podis
Taste the real tradition of Andhra with sun-dried vegetables and home-ground spices. Every jar is made fresh, just the way you like it.
Nothing beats the joy of mixing 'Kotha Avakaya' (fresh mango pickle) with hot rice. This is a tradition in every Andhra household, and I am happy to share this taste with you.
The traditional way of making instant mango pickle. I use a stone grinder to crush the fresh mango pieces with garlic and spices, which brings out the authentic flavor.
My son enjoying a meal of rice and Gongura pickle made by his grandmother. This is a family recipe, and I am so happy to see the next generation loving it too.
My spicy Pandumirapakaya pickle, made from fresh red chillies. This pickle has a unique, fiery taste that is a true Andhra specialty.
Announcing my classic Mango Pickle (Avakaya). I use fresh mangoes and authentic spices to create this timeless favorite.
My special Drumstick pickle, a unique and delicious pickle that is full of flavor. It's made with tender drumsticks and a blend of traditional spices.
A quick look at the making of my instant mango pickle, from frying the red chillies to mixing it all together with rice. It's a quick, easy, and delicious meal.
Preparing fresh mango pickle for new orders. I only use fresh, raw mangoes to get that perfect tangy and crunchy texture.
My homemade Mango pickle is made with fresh mangoes, authentic spices, and lots of love. It's a taste of home in every bite.
About Authentic Veg Pickles & Podis
You won't find old, pre-packaged stock here. Because I make every batch fresh after your order, you can tell me exactly how spicy you want your Avakaya or Gongura pickle to be. I use locally sourced Bedigha chillies and pure groundnut oil, so you get that specific homemade kick without any preservatives or palm oil.
How I Make Your Pickles
I grew up watching my mother mix pickles in our kitchen, and that is exactly how I make them today. My process is simple: I wait for your order confirmation before I start the preparation. Whether it is a traditional Mango Avakaya or a tangy Gongura pickle, every ingredient is hand-selected and cleaned at home.
Why Freshness Matters
I believe in small batches. I do not believe in making huge quantities just to keep them on a shelf. This ensures the oil is never reused and the spices retain their original aroma. By keeping the meat-to-masala or veggie-to-masala ratio balanced, I ensure you get the same taste in the first bite as you do in the last.
Customisation for Your Palate
Andhra food is all about the right level of heat. When you order, let me know if you prefer your pickle 'mild,' 'medium,' or 'extra spicy.' I will adjust the chilli quantity accordingly so it suits your family's taste buds.
Ingredients I Use
- Chillies: Only 'Bedigha' variety for that deep red colour and authentic heat.
- Oil: Only pure groundnut or sunflower oil. No Palm oil, ever.
- Preservatives: None. I rely on traditional drying methods and quality oil to keep my pickles fresh.
I pack every jar in triple-layered, leak-proof packaging, so whether you are in Hyderabad, Bangalore, or shipping to the US or Australia, your pickles reach you safe and fresh.
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