Manga Oorugai | Mangai urugai | Manga pickle recipe | south Indian pickle recipe is made by drying raw mango and cooked with spice mix. Cut manga oorugai stays good for a months. Nothing can beat mango pickle and curd rice combo.
Pickles are something which I relish. Ever since childhood days I am not a big fan of lemon pickle so when it comes to pickles manga oorugai is my personal choice. During summer for almost every meal my plate will have one among these pickles; maavadu, Mango Thokku, Dried Mango Pickle, Instant Mango Pickle. Luckily this time I visited India during summer vacation and I am enjoying all homemade summer special recipes. My father like mixing manga oorugai pickle with rice and have it for one course. I got that habit from him. Irrespective of whatever rice accompaniment Amma makes , I loves mix pickle with rice first then eat the prepared dish. Growing up I never had a intention to learn how to make pickles. All I do is eating eating eating. Now that I started cooking, I am interested. This time I was behind my Amma and was asking her to teach me manga oorugai. Grandmother’s recipes are always best and this manga oorugai is perfect example:-) It stays good for more than a month pickle recipe collections 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
Method:
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
