Pickles have some local variations, where ingredients locally available are used. Also, depending on the weather conditions, procedures are modified.
In east coastal Andhra Pradesh, from east Godavari district to Srikakulam district, yellow chilis, known as Gollaprolu mirchi are available. This variety of chilis are hotter than the red variety. Also very fine mustard seeds called Madugula avalu are used for making pickles in this region. The proportions of chili, mustard and salt are quite different from the usual red variety.
As this area is east coastal Andhra Pradesh, the pickles made here are called Thoorpu (eastern) avakayalu. Humidity in this region is much more than the rest of Andhra Pradesh. This affects the shelf life of pickles made. Probably this is the reason why this variety of pickles are kept in direct sun and dehydrated for 6 to 9 days before they are kept away in the jar.
Chilis and mustard seeds used are available only in coastal Andhra Pradesh. So, I normally get my supply of both from Rajahmundry.
I tried to get some information and photographs about the chilis and mustard from google, but could not get any. I had to request my niece to send me pictures of chilis and mustard from Vizianagaram, which is situated in north coastal Andhra Pradesh!!
Yellow chilis (Gollaprolu mirchi):
Fine mustard seeds (Madugula avalu):
In east coastal Andhra Pradesh, from east Godavari district to Srikakulam district, yellow chilis, known as Gollaprolu mirchi are available. This variety of chilis are hotter than the red variety. Also very fine mustard seeds called Madugula avalu are used for making pickles in this region. The proportions of chili, mustard and salt are quite different from the usual red variety.
As this area is east coastal Andhra Pradesh, the pickles made here are called Thoorpu (eastern) avakayalu. Humidity in this region is much more than the rest of Andhra Pradesh. This affects the shelf life of pickles made. Probably this is the reason why this variety of pickles are kept in direct sun and dehydrated for 6 to 9 days before they are kept away in the jar.
Chilis and mustard seeds used are available only in coastal Andhra Pradesh. So, I normally get my supply of both from Rajahmundry.
I tried to get some information and photographs about the chilis and mustard from google, but could not get any. I had to request my niece to send me pictures of chilis and mustard from Vizianagaram, which is situated in north coastal Andhra Pradesh!!
Yellow chilis (Gollaprolu mirchi):
Fine mustard seeds (Madugula avalu):
Could you please tell me where these mirchi are available in hyderabad
ReplyDeleteyellow mirchi are not available in Hyderabad. they are available in rajahmundry and some coastal AP towns. I get either the mirchi or mirchi powder from rajahmundry!
DeleteCan i get that yellow mirchi powder here in hyderabad.
DeleteCan you supply the mirchi powdet
Yellow chilli powder available at Punjagutta shop - saraswati stores mob 9290 865991
DeleteYes true , it was available at saraswati stores, Punjagutta
DeleteContact.no. 9290 865 991
Could you please tell me where these mirchi are available in hyderabad
ReplyDeleteAvailable at Punjagutta , saraswati stores-Mob 9290 865991
DeleteWhat is the proportions of chilli/mustard/salt for toorpu Avakaayi
ReplyDeleteHi call me 8247381805
ReplyDelete