Avakaya Pickle Fried Rice, How to make Pickle Rice

Avakaya pickle and fried rice — a match made in heaven! I first tasted this irresistible combo at a restaurant last week and just had to recreate it at home.

This is hands-down one of the best fried rice dishes I’ve ever tasted — a true match made in heaven! The bold, tangy punch of Andhra-style avakaya pickle meets my all-time favorite comfort food, fried rice. I first had this at a restaurant last week, and the flavors just wouldn’t leave my mind. I couldn’t wait to recreate it at home, and let me tell you… it’s every bit as addictive as I remembered.

A Bite of History – Avakaya Pickle Fried Rice

Avakaya, the fiery and tangy raw mango pickle from Andhra Pradesh, has been a beloved staple in Telugu households for centuries. Traditionally made with unripe mangoes, mustard powder, and red chili, it was prepared in large clay jars to last through the year. While it was once enjoyed mainly with steamed rice and ghee, modern kitchens have embraced its bold flavor in innovative ways — from stuffing parathas to jazzing up fried rice, proving that this age-old pickle is timeless in taste and versatility.

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Ingredients & Their Role – Avakaya Pickle Fried Rice

Ingredient	Role in the Dish
Cooked and cooled basmati rice	Forms the base of the dish; cooling keeps grains separate for fried rice texture.
Mixed vegetables (carrot, beans, capsicum, baby corn, cabbage)	Add color, crunch, and nutrition, balancing the pickle’s heat.
Avakaya pickle	The star flavor; provides spice, tang, saltiness, and oil for seasoning.
Oil	Helps sauté vegetables and evenly coat the rice with pickle masala.
Salt	Enhances flavors, but added sparingly since the pickle already contains salt.

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Avakaya Pickle Fried Rice, How to make Pickle Rice

Recipe by Sandhya Riyaz

5.0 from 1 vote

Course: Main Course, Lunch, DinnerCuisine: Andhra, South IndianDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Spicy, tangy, and comforting — Avakaya Pickle Fried Rice is a quick Andhra-style stir-fry made with mango pickle, rice, and veggies for an irresistible meal.

Ingredients for Avakaya Pickle Fried Rice

½ cup, ½ Cooked and cooled basmati rice
3 tablespoon, 3 Mixed vegetables (finely chopped carrot, beans, capsicum, baby corn, cabbage)
½ to ¾ tablespoon, ½ to ¾ Avakaya pickle (adjust to taste)
1 teaspoon, 1 Oil
Salt, to taste (pickle already contains salt, so add lightly)

Directions to make Avakaya Pickle Fried Rice

Prepare rice
Use cooled rice so the grains stay separate.
Sauté vegetables
Heat oil in a small pan.
Add chopped vegetables and stir-fry for 2–3 minutes until cooked but still crisp.
Add pickle
Lower heat, add avakaya pickle, and sauté for 20–30 seconds until aromatic.
Mix rice
Add rice, toss gently, and stir-fry for 1–2 minutes so everything is coated evenly.
Serve
Enjoy plain or with papad/curd.

Notes

1 cup = 250 ml

Directions to make Avakaya Pickle Fried Rice with step by step images

Prepare rice
Use cooled rice so the grains stay separate.
Sauté vegetables
Heat oil in a small pan.
Add chopped vegetables and stir-fry for 2–3 minutes until cooked but still crisp.
Add pickle, Rice And Serve
Lower heat, add avakaya pickle, and sauté for 20–30 seconds until aromatic.
Add rice, toss gently, and stir-fry for 1–2 minutes so everything is coated evenly.
Enjoy plain or with papad/curd.

Quick Andhra Avakaya Fried Rice recipe perfect for lunch or dinner — Avakaya Pickle Fried rice by Sandhya Riyaz

Pro Tips to make tasty Avakai Pickle Fried Rice

Cool the rice – Use rice that has been cooked and cooled completely to avoid mushiness.
Control salt – Taste before adding extra salt; avakaya pickle is already salty.
Quick sauté – Add the pickle after lowering heat to prevent burning the spices.
Oil from pickle – You can reduce added oil if your pickle has enough oil.
Customize veggies – Use quick-cooking vegetables for best texture and flavor.

Serving Suggestions

Pair with papad and a bowl of cool curd for balance.
Serve as a quick lunchbox meal with a cucumber salad.
For a party platter, garnish with fresh coriander leaves and fried cashews.

Spicy mango pickle fried rice with colorful vegetables served in a bowl

FAQs – Pickle Fried Rice

Q: How to make Avakaya Pickle Fried Rice without it being too spicy?

A: Reduce the pickle quantity to ½ tbsp and add a small splash of ghee or butter while mixing. This mellows the spice without losing flavor.

Q: Can I make Andhra mango pickle fried rice without vegetables?

A: Yes, you can skip vegetables entirely for a quick version. The pickle will still infuse the rice with its bold tangy-spicy taste.

Q: Which rice is best for making Avakaya Fried Rice?

A: Long-grain basmati or sona masoori works best, but any cooked and cooled rice will work as long as it’s not sticky.

Q: How to store leftover Avakaya Pickle Fried Rice?

A: Store in an airtight container in the fridge for up to 1 day. Reheat in a pan or microwave with a sprinkle of water to freshen it up.

Q: Can I make Avakaya Fried Rice with other types of pickle?

A: Yes, but the flavor will change. Gongura pickle or garlic pickle also work, but avakaya’s tangy mango punch is unmatched.

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