Ilanti cool weather lo vedi vedi annam tho pickle mix chesi tinte aa feel ee veeru kada. Pickle lenidi mana meal finish avvadu. The mixture of sweetness, sourness, spice gives a kick to our palletes that is more addictive than any other drug!
India lo veetini chaala rakalu names tho pilustharu. Uppinakaayi in Kannada, Pachadi in Telgu, Urukai in Tamil, Uppillittuthu in Malayalam, Loncha in Marathi, Athanu in Gujarati and Āchār in Hindi.
Pickle ane term has been originated from the Dutch word pekel, meaning brine. According to the New York Food Museums’ Pickle History timeline, the first ever pickle was that of the cucumbers in BCE 2030 in the Tigris Valley.
In a book A Historical Dictionary of Indian Food, the late food historian KT Achaya notes that pickles fall into the category of ‘cooking without fire’; however, many pickles today do use heating or fire to some extent during preparation. The historian further says that a ‘Kannada work of CE 1594, the Lingapurana of Gurulinga Desika describes no less than fifty kinds of pickles’! Another mention is found in the 17th-century Śivatattvaratnākara, an encyclopedia of ancient Indian lore of Basavarāja, King of Keladi.
There are 3 kinds of pickles.
1. Those preserved in vinegar
2. Those preserved in salt
3. Those preserved in oil.
Kani manam usual ga oil ni medium laaga vaadutham. Oil lo preserve cheshnaka, there is no need of any refrigeration techniques.
Mango pickles are by far the most popular Indian pickles, and there are hundreds of types of mango pickles in India. Not just mango, anything can be pickled; from vegetables, fruits, berries and gourds to leaves, shoots and roots, and even chicken, prawn, and fish.
And not just in india, mango pickles and other kinds are famous throughout the world. There is an annual celebration of the pickle in New York City. The Annual Pickle Day Celebration, an autumn event, started in the year 2001.