Combination of ada mangai and avakaya

admin, May 28, 2014

Ingredients:

Raw Mango – 1/2 kg
Green Chilly – 5-6
Salt to taste
Any cooking oil – tbsp (preferably gingelly oil or Nallenna)
Fenugreek seeds/Uluva – 1/4 tsp
Mustard – 1 tsp
Dried red chilly halved – 3-4
Curry leaves – 2 sprigs
Ginger – 100 gms, coarsely crushed and chopped into small pieces
Garlic – 100 gms, coarsely crushed
Red chilly powder – 5 tbsp (Kashmiri chilly powder)
Asafoetida/Kayam podi – 1/4 tsp

Directions:

Clean and dry the mangoes and cut into small pieces along with its skin. Cut the green chilly, add to the mango pieces, mix well with salt to taste, cover and keep aside for 2-3 hrs
Heat oil in a wok or kadai, fry fenugreek seeks till it is light brown and add mustard, halved red chilly, and curry leaves
When mustard stop crackling, add garlic and sauté for 2 mins over medium heat
Now add Ginger and fry until its raw smell disappears
Reduce the flame to simmer and add red chilly powder and fry for 1 mins, check for the salt and add according to your choice
Turn off the stove and add asafoetida, mix well and let it to cool to the room temperature
When it is cooled, add to the mango pieces and mix well. Now it is ready to be bottled and stored.

Tips:

If you want the mango pieces to be soft, keep the bottled pickle in a cool and dry place for a full day and later store it in the refrigerator.

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