• Steamed Rice
• Avakai (Andhra Mango Pickle)
• Toor Dal (Pigeon Pea Lentils)
• Turmeric Powder
• Salt
• Ghee (Clarified Butter)
• Green Chilies (Optional)

• Rich in Probiotics – Fermented mango pickle contains natural probiotics that aid digestion and gut health.
• High in Protein – Mudha Pappu (toor dal) is an excellent source of plant-based protein, supporting muscle growth and repair.
• Good for Digestion – The combination of dal and rice provides easily digestible nutrients, making it a light yet nourishing meal.
• Boosts Immunity – The natural spices in Avakai, such as mustard and fenugreek, have antibacterial and anti-inflammatory properties.
• Provides Instant Energy – Rice is a quick source of carbohydrates, giving the body the necessary energy to function efficiently.

Avakai Annam Mudha Pappu has been a cherished part of Andhra cuisine for centuries. Avakai, the traditional Andhra mango pickle, dates back to ancient times and is known for its unique preparation method, which involves pickling raw mangoes with mustard powder, red chilies, and aromatic spices.

Rice and dal (pappu) have always been the foundation of South Indian meals, offering a simple yet nutritious diet. The combination of steaming hot rice with Avakai and mudha pappu became a favorite due to the perfect balance of flavors—spicy, tangy, and creamy.

This meal is often served during festivals, family gatherings, and traditional feasts, symbolizing the deep-rooted culinary traditions of Andhra Pradesh.