Ingredients
- Raw Mango - 4 washed, dried, peeled and cut
- Turmeric powder- 1/8 tsp
- Red Chilli powder - 2 tbsp
- Salt - as needed
- Asofetida - generous pinch
- Fenugreek powder/ vendhayam dry roasted and powdered - 3/4 tsp
- Sesame seed oil/ gingerly oil - 3 tbsp
- Mustard seeds - 1 tsp
Instructions
- Add salt to the cut mangoes and keep in a container with a lid for 24 hours. Shake the container in between for 3-4 times
- Next day there will be salt - mango water in the container. Keep the water aside and dry the mango in a sheet without touching each other for 8-9 hours in a sunny place
- In medium flame add oil to the pan. when oil is hot add mustard seeds and asofetida and let it splutter. Add turmeric powder and salt - mango water and let it boil. When the water is boiling add the dried mangoes and add chilli powder, continue cooking in a medium flame till the water absorbs and oil separates
- Add fenugreek powder, mix well and switch it off
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Notes
- Let the pickle cool completely and store it in a airtight container and refrigerate. It will stay good for more than a month if clean dry spoon is used
- Can dry mangoes for 2-3 days and prepare urugai in that case avoid step 1 and add salt while cooking urugai
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