Ennai Mangai Oorugai Recipe
The Ennai Mangai Oorugai Recipe is a pickle from south india that you can make when raw mangoes are in season. The main ingredient in the Mangai Oorugai is the maa vathal, that can be prepared during the mango season when it is available in the market.
Ennai Maangai Oorugai is a tangy and spicy pickle that comes in very handy when mango is not in season. This pickle can be made in a very short time, and can be consumed immediately.
The main ingredient in the Mangai Oorugai is the maa vathal, that can be prepared during the mango season when it is available in the market. It should be cut into pieces, salted and sun dried (absolutely no moisture).
This maa vathal can stay good for 1-2 years if preserved in an airtight container. Serve Ennai Mangai Oorugai Recipe with meals of steamed rice, Thakkali Vengaya Sambar, papad, and Carrot Poriyal.
Here are a few more pickle recipes that you also try at home
Note: This pickle does not require any extra salt as the Maangai Vathal would have enough salt.
20 M
10 M
30 M
1 Cup
Ingredients
- 1 cup Mangai Vathal (Dried Mango)
- 1 teaspoon Mustard seeds
- 1/2 teaspoon Asafoetida (hing)
- 3 teaspoons Red chilli powder
- Sesame (Gingelly) Oil
How to make Ennai Mangai Oorugai Recipe
To begin making the Ennai Mangai Oorugai Recipe, soak the manga vathal in hot water for about 20 to 30 minutes till they are softened.
Remove from the water and drain it completely.
Heat oil in a heavy bottomed pan.
Once it is hot, add the mustard seeds. Once they start to crackle, add the hing, and the red chilli powder stir soon and switch off flame.
Pour this oil mixture over the drained maanga vathal and the Ennai mangai oorugai is ready.
Serve Ennai Mangai Oorugai Recipe with rice, Thakkali Vengaya Sambar, Elai Vadam Recipe, and Carrot Poriyal.
