Homemade in Andhra · The taste of home

Swadesi
Ruchulu Pickles, ghee & pindi vantalu

Avakaya from the stoneware jaadi, ghee for the first mudda of hot rice, and the pindi vantalu of Sankranti. Made in small batches, the slow Andhra way.

See the menu Order on WhatsApp
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    Untie the cloth.

    Every jaadi in an Andhra home wears a cotton cloth, tied tight with thread. It keeps the air out and the summer in.

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    A dry ladle. Never a wet one.

    One drop of water can spoil a whole jar of pickle. That's why the garite is wiped dry before it touches the avakaya.

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    One spoonful of summer.

    Raw mango with its shell, mustard, red chilli, salt and sesame oil. Made once a year, then opened again and again.

ఆవకాయ 2026

01 The jaadi shelf

PicklesOoragayalu, straight from the jaadi

Nine pickles, each the way it is made at home. Pick a size and order straight on WhatsApp, or add a few to one order.

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    Hot rice, straight from the pot.

    On a fresh arati aaku, still steaming. The banana leaf softens a little under it and gives the rice its own faint, green smell.

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    A spoon of avakaya beside it.

    Straight from the jaadi, with a dry garite. The red oil runs out onto the leaf first. That is how you know it's a good batch.

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    Then warm pappu, right on top.

    Toor dal cooked soft with turmeric and finished with mustard, cumin, curry leaves and a dried red chilli.

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    And a spoon of ghee to finish.

    It melts the moment it touches the hot pappu. Rice, pappu, avakaya and ghee: the meal every Telugu home knows by heart. Randi, bhonchesdam.

02 Slow-simmered

GheeSlow-simmered, the way it is made at home

Two kinds, made the old way: curd set overnight, churned for butter, then heated slowly until the milk solids turn golden and the ghee runs clear.

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    A fresh leaf for the festival.

    Washed, wiped dry and laid with the tip to the left, the way every Telugu home sets an aaku for Sankranti.

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    Then the pindi vantalu.

    Ariselu, boorelu, chandrakanthalu and ponganalu: rice flour, dal, jaggery and coconut, shaped by hand and fried fresh.

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    Every Sankranti on one aaku.

    With avakaya, gongura, a little pappu and a crisp appadam on the side. Randi, bhonchesdam.

03 From the festival kitchen

Pindi VantaluSnacks & sweets of Sankranti

Made by hand in small batches and sold by weight. Pick a size and order straight on WhatsApp.

04 Avakaya pettadam

How a jaadi is madeSix steps, every summer

Every summer, the whole house sits down together to make avakaya. These are the six steps it has always taken.

A stoneware jaadi beside freshly cut raw mango pieces on a banana leaf
  1. 01

    Choose the mangoes

    Firm, sour, raw mangoes at the start of summer, checked one by one. Nothing soft, nothing bruised.

  2. 02

    Cut with the shell

    Each mango is cut into pieces with its hard inner shell, the tenka, still attached. That shell keeps the pieces firm for a year.

  3. 03

    Wipe and dry

    Every piece is wiped and dried, because water is the one thing a pickle cannot forgive.

  4. 04

    Mix by hand

    Mustard powder, red chilli, salt and a little fenugreek go in, then sesame oil, all tossed together by hand.

  5. 05

    Into the jaadi

    Packed into stoneware, sealed under a layer of oil, and the mouth tied with a clean, dry cloth.

  6. 06

    Wait, then stir

    A few days later the jaadi is opened and stirred to the bottom with a dry ladle. Then it's ready.

05 Order

Come, let's eat.Randi, bhonchesdam

  1. 01Pick your pickles, ghee and pindi vantalu, and choose a size.
  2. 02Tap Order on WhatsApp. Your list goes to us as a ready-made message.
  3. 03We confirm the price, the delivery date and the details with you there.
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