Recipes & Tips›Why Avakaya Oil Is Not Gongura Oil
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Why Avakaya Oil Is Not Gongura Oil
ఆవకాయ నూనె వేరు, గోంగూర నూనె వేరు
People ask why one red pickle tastes like mustard and another like the seed that was pressed cold. In this kitchen avakaya is married to sunnappu nune. The mustard is already in the oil before it meets the mango. Gongura, tomato, dosakaya, allam and usirikaya are finished in pacchi nune, so the leaf or the fruit stays in front and the oil does not shout over it.
That is also why we ask you not to top up a jar with whatever oil is nearest. A spoon of sunflower oil on avakaya does not “refresh” it. It makes a third pickle, one nobody in the house cooked.
If you are new to the difference, taste avakaya and pulihora gongura on two spoons of the same hot rice, with ghee only on the rice. The oils will introduce themselves.
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