Simply translated, it means red chili pickle. One of the very popular pickle from the eastern state of Andhra Pradesh in India is the Pandu Mirakaya Pachadi or Korivi Karam. With so many varieties available, exploring the pickles of India has to be a journey of its own, with each pickle inspire countless memories and cherished feelings in everyone. There are also sweeter versions of mango pickles like the chhundo, murabba and golkeri. Even for something as basic as a simple mango pickle, there are numerous regional variations in the oil, spices and methods used to make the pickle – for instance, Gujaratis in the west of the country use a ‘methiyo’ masala (a mixture made using ground fenugreek seeds) to make the traditional mango pickle, while towards the east people in Andhra Pradesh make their traditional mango pickle with considerable amount of aavalu (powdered mustard). Moreover, there is such a wide variety and range of pickles – from fruits and vegetables to fishes, prawns and meat, pickles are a seasonal traditional in just about all Indian households. Tasting a pickle from back home can make anyone home sick. People who live away from their families almost always carry a container of pickles made lovingly by their mothers and aunts and grandmothers, and relish every bite of it. Pickles in India are sure to make anyone nostalgic. One such set of dishes in India is pickles. Often, making these dishes is a family-tradition, or a full-family activity.

While there are some dishes that play a major role in our daily diet, but there are some side dishes that are eaten in smaller amounts, yet are close to the hearts of many.

India is the land of unmatched culinary diversity.

Pandu mirchi pachadi