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Chicken Pickle (Kodi Avakaya – Andhra Style)
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Made with boneless chicken, garlic, red chili powder, mustard seeds, and gingelly (sesame) oil.
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Very popular in Andhra Pradesh and Telangana.
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Spicy, tangy, and addictive!
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Mutton Pickle
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Tender pieces of goat meat or lamb, slow-cooked and pickled with traditional spices.
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Often richer and deeper in flavor.
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Common in Andhra, Telangana, and parts of North India.
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Fish Pickle (Meen Achar)
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Found across Kerala, Andhra, and Bengal.
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Uses fried fish (like seer, sardine, or anchovy) preserved in vinegar and spices.
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Kerala-style often includes curry leaves, mustard seeds, and coconut oil.
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Prawn Pickle (Royyala Pachadi)
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A coastal favorite, especially in Andhra Pradesh, Goa, and Kerala.
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Made with small prawns, garlic, red chilies, and mustard-infused oil.
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