Telugu Pickle Names in English: A Simple Glossary from Avakaya to Royyala Pachadi

If you did not grow up in a Telugu home, the names of Andhra pickles can be confusing. Avakaya, magaya, koru pachadi, pandu mirchi, royyalu... Even Telugu people who grew up outside Andhra sometimes know the taste but not the meaning of the name.

So here is a simple glossary. Every name below is a pickle we actually make at Pickle Basket, so you can also click through and see the ingredients for yourself.

First, Two Words You Will See Everywhere

Pachadi

In Telugu, pachadi can mean both a fresh chutney (ground and eaten the same day) and a preserved pickle stored in oil. In everyday speech, people often say "avakaya pachadi" or "gongura pachadi" for the pickle. So when you see pachadi, think "pickle or chutney".

Ooragaya

Ooragaya (or ooraga) comes from the idea of soaking or marinating, and it is used for pickles that soak in salt, spice and oil over time. You may hear older family members say "avakaya ooragaya". In practice, pachadi is the word you will hear more.

Vegetarian Pickle Names

Avakaya (ఆవకాయ): Mango pickle with mustard

Aavalu means mustard. Avakaya is the famous raw mango pickle made with chunky mango pieces, ground mustard, red chilli, fenugreek and oil. It is sharp, hot and sour. See our Avakaya Pickle.

Magaya (మాగాయ): Peeled mango pickle

Magaya is made with peeled, thinner pieces of raw mango. It is softer and tangier than avakaya, and ours has a little jaggery and tamarind. See Magaya Pickle. For a detailed comparison, read Avakaya vs Magaya.

Koru Pachadi (కోరు పచ్చడి): Grated mango pickle

Koru means grated. Koru pachadi is a raw mango pickle made from finely grated mango instead of chunks. It has a soft, spreadable texture. See Koru Pachadi.

Gongura Pachadi (గోంగూర పచ్చడి): Red sorrel leaf pickle

Gongura is red sorrel (roselle) leaf, naturally sour. Gongura pachadi is one of the most loved Andhra pickles. See Gongura Pickle.

Nimmakaya Pachadi (నిమ్మకాయ పచ్చడి): Lemon pickle

Nimmakaya means lemon. Andhra lemon pickle is spicier than many other regional versions. See Lemon Pickle.

Allam Pachadi (అల్లం పచ్చడి): Ginger pickle

Allam means ginger. Allam pachadi is sweet, sour and spicy, made with ginger, tamarind and jaggery, and it is the classic partner for pesarattu. See Ginger Pickle.

Usirikaya Pachadi (ఉసిరికాయ పచ్చడి): Amla pickle

Usiri or usirikaya means amla, the Indian gooseberry. Usiri pachadi is tangy and slightly bitter. See Usiri Pickle.

Tomato Pachadi (టమాటా పచ్చడి): Tomato pickle

Telugu simply borrows the word tomato, often said as tamata. Tomato pachadi is tangy and one of our gentler pickles. See Tomato Pickle.

Kothimeeri Pachadi (కొత్తిమీర పచ్చడి): Coriander pickle

Kothimeeri means coriander leaves. This pickle is green, fresh and sharp from green chillies. See Kothimeeri Pickle.

Munakkaya Pachadi (మునక్కాయ పచ్చడి): Drumstick pickle

Munakkaya means drumstick (moringa pod). You chew the soft inside and masala and leave the fibrous skin. See Munakkaya Pachadi.

Pandu Mirchi Pachadi (పండు మిర్చి పచ్చడి): Ripe red chilli pickle

Pandu means ripe and mirchi means chilli. This pickle is made from fresh ripe red chillies, not just dry chilli powder, and it is one of our hottest. See Pandu Mirchi Pickle.

Non-Vegetarian Pickle Names

Kodi Pachadi (కోడి పచ్చడి): Chicken pickle

Kodi means chicken. Kodi pachadi is chicken cooked and fried in red chilli masala and preserved in oil. We make a traditional bone-in Chicken Pickle and a Boneless Chicken Pickle.

Mamsam Pachadi (మాంసం పచ్చడి): Mutton pickle

Mamsam means meat, and in Andhra it usually refers to mutton. See our Mutton Pickle.

Gongura Mamsam (గోంగూర మాంసం): Mutton with gongura

One of the most famous Andhra combinations, mutton cooked with sour gongura leaves. Our Gongura Mutton Pickle brings that flavour to a jar.

Royyala Pachadi (రొయ్యల పచ్చడి): Prawn pickle

Royyalu means prawns. Royyala pachadi is a coastal favourite from the Godavari region. See our Prawn Pickle and Gongura Prawns.

A Few More Kitchen Words You May Hear

• Aavalu: Mustard seeds
• Menthulu: Fenugreek seeds
• Karam: Chilli powder, and also the word for "spicy"
• Vellulli: Garlic
• Pasupu: Turmeric
• Uppu: Salt
• Neyyi: Ghee, the best friend of every pickle
• Annam: Cooked rice, as in avakaya annam

Which Name Should You Try First?

If the list feels long, here is a simple way to choose by the taste you already enjoy:

• You like sour and sharp: Gongura pachadi or nimmakaya pachadi
• You like mango: Avakaya for bold heat, magaya for something softer, koru pachadi for a spreadable texture
• You like mild and tangy: Tomato pachadi
• You like sweet-sour-spicy: Allam pachadi
• You like real fire: Pandu mirchi pachadi
• You eat non-veg: Kodi pachadi first, then royyala pachadi or gongura mamsam

Frequently Asked Questions

What is the difference between pachadi and pickle?

In Telugu, pachadi can mean a fresh chutney or a preserved pickle. In everyday speech, most people use it for pickles stored in oil, like avakaya pachadi.

What does avakaya mean in English?

Avakaya comes from aavalu, meaning mustard. It is a raw mango pickle made with ground mustard and red chilli.

What is gongura in English?

Gongura is red sorrel, also called roselle leaves.

What is royyala pachadi?

It is prawn pickle. Royyalu means prawns in Telugu.

Now That You Know the Names, Taste Them

The best way to learn Telugu pickle names is to taste them one by one. Start with Avakaya and Tomato Pickle, or explore all our vegetarian and non-veg pickles, and the gongura pickles and avakaya and mango pickles collections. For a wider introduction, see our Andhra pickles guide. Every jar is made fresh after you order, and Cash on Delivery is available for serviceable pincodes.

With love from our kitchen,

Vidya

Founder, Pickle Basket