Vadu Maangai Urugai | Tender Mango Pickle

Ingredients:

Vadu Maangai - 1 kg

Red Chilli Powder - 1/4 tumbler

Salt - 1/4 tumbler

Sesame Oil - 1/2 tumbler

Mustard seeds

Urugai | Pickle Powder:

Coriander Seeds - 2 spoon

Mustard seeds - 2 spoon

Jeera - 2 spoon

Methi - 2 spoon

Hing - little

Preparation:

1. Wash and pat dry the vadu maangai. Once it is dry, slit the vadu maangai into 4 parts as shown in the picture.

2. Dry roast the ingredients listed under powder until you get a nice aroma. Allow it to cool and grind to a powder consistency.

3. Mix the urugai powder, red chili powder, and salt.

4. Open each vadu maangai slightly and fill in the above powder. Repeat this for all the vadu mangai.

5. Sprinkle the remaining powder on top of the vadu maangai.

6. In a tadka pan, heat sesame oil and splutter mustard seeds. Let this cool down.

7. Once the above tadka cools down, pour it on the vadu maangai and cover the vessel. DO NOT mix now.

8. Next day, mix the above urugai well. Mix it daily once until the urugai is set.

9. After a few days vadu maangai will soften and the urugai gets set with water released from mangai because of the spice powder mix.

After a few days, vadu maangai gets softer and the pickle gets set

10. Tasty Vadu Maangai Urugai | Tender Mango Pickle is ready. Transfer to an airtight container and store it in the fridge.