DUTCH
GERMAN
FRENCH
Avakaya vs Gongura: A Tale of Two South Indian Pickles
Avakaya vs Gongura: A Tale of Two South Indian Pickles
Avakaya: The Summer Mango Ritual
Avakaya, also known as Avakkai, is South India’s famous mango pickle. Every summer, households prepare large jars when raw green mangoes are in season. Chopped mango cubes are coated in chili powder, mustard seeds, fenugreek, and plenty of oil. The jars sit in the sun, maturing into a fiery, tangy pickle that lasts all year. At Ekirana, you can taste this tradition in the Priya Mango Avakaya Pickle or the robust Bedekar Avakai Mango Pickle.
Gongura: The Tang of Andhra
If Avakaya is bold and fiery, Gongura is sharp and sour. Made from sorrel greens, Gongura pickle is considered the soul of Andhra cuisine. Its distinctive tang comes from the leaves themselves, balanced with garlic, chili, and spices. Many families say a meal is incomplete without Gongura and rice topped with ghee. Try the authentic Priya Gongura Pickle, or bring home fresh Gongura leaves to cook it your own way.
Two Flavours, One Tradition
Though different in taste, Avakaya and Gongura share the same spirit — they preserve seasonal ingredients in oil and spice so that flavour lasts beyond the harvest. One celebrates the mango season, the other the sorrel harvest. Together, they show the depth and diversity of South Indian pickles.
How to Enjoy Them
- Avakaya with hot rice, a dollop of ghee, and papad for a classic meal.
- Gongura with dal-rice or idli for a tangy kick.
- Both as part of a South Indian thali — small spoon, big impact.
A Tale of Two Pickles
Choosing between Avakaya and Gongura is like choosing between fire and tang — each has its own charm. The best way is to try both and discover your favourite. Explore our collection at Ekirana: Priya Avakaya Pickle, Bedekar Avakai Pickle, Priya Gongura Pickle, or even fresh Gongura leaves for your own homemade version.
>