Keeping pickle good for a year
A dry spoon, a tight lid and enough oil: the three rules that matter.
Journal
Notes from Peddamma Pachallu
Guides, care tips and stories from behind the counter.
Five ways to eat podi
Beyond rice and ghee: how Andhra kitchens use kandi podi every day.
Avakaya, maagaya or nimmakaya: which jar to start with
Three Andhra pickles compared by heat, texture and the meals they suit, for anyone ordering for the first time.
Pre-ordering avakaya: our April to June calendar
Why we take orders before the mangoes arrive, and when your jar is made, sealed and sent.
Why your pickle darkens over the months
Bright red in June, brick red by December: what changes inside a jar of avakaya, and when to worry.
Mangoes, chillies and oil: a buyer’s walk around Vijayawada
Where our ingredients come from, and where to buy your own if you make pickle at home this summer.
Opening your first parcel from Peddamma’s kitchen
Oil on the lid, a cloth under the cap and a lot of chilli: what arrives in the box and what to do first.
What goes into a ₹380 jar of avakaya
Mango, oil, mustard, chilli and many hours by hand: a plain costing of our best-selling pickle.
How we roast and grind kandi podi
Toor dal, red chillies and garlic in an iron kadai: a morning on the podi side of our kitchen.
Know when the mango batch is ready.
One WhatsApp message each season. Avakaya usually sells out by August.