Avakkai Urugai is a must do pickle during mango season. Last Sunday my neighbor comes n hands over me a bag full of mangoes perfect for pickle.
What you need:
Raw mango – 5 nos (small size) [ 5 cups of cubed cut mangoes]
Red chilli powder – 3/4 cup
Salt – 1/4 cup
Mustard seeds – 1/2 cup
Turmeric powder – 1/2 cup
Fenugreek seeds – 2 tbsp
Sesame oil – 1 cup
Asafoetida – 1 tsp
How to make:
Wash and cut the mango with the skin, soak them in water for few minutes drain the water and pat dry the cut mangoes on a dry cloth and put them in a big glass / ceramic bowl.
Keep the mustard seeds in hot sun for 3-4 hours and grind this into fine powder or heat a pan for 2 minutes and switch off the flame put the mustard seeds and let this sit in the hot pan for few mins and dry powder it.
To the mangoes add mustard powder, salt, turmeric powder, asafoetida. fenugreek seeds, sesame oil and mix with dry spoon and allow to sit for 4 days without touching it. Keep it in a clean dry place.
After 4 days the oil will start floating on the top. Mix this well nicely and you can start using the avakkai pickle .
Store this in a clean dry place and use clean dry spoon to use the avakkai urugai.