Raw mango is chopped into big chunks. Chopped raw mango is mixed with powdered mustard seeds and powdered red chili. Dals and spices are fried in oil and added to the mango pickle. Serve pulihora avakaya with steamed rice or with roti.
Makes: around 2 Cups of Pulihora Avakaya.
Raw Mango 1
Red Chile Powder 2/3 Cup
Black Mustard Seeds Powder 2/3 Cup
Salt 2/3 Cup
Oil 2 Cups (app.)
Chana Dal 1/2 tsp
Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 tsps
Method of preparation:
Wash, clean and pat dry mango.
Cut the raw mango along with the seed into big chunks.
Grind mustard seeds into fine powder along with salt.
Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering and dals change color, remove from heat.
In a clean mixing bowl, mix raw mango chunks, red chile powder, ground black mustard seeds powder together with half a cup of oil.
Stir in fried spices and dals.
Then transfer all the mixed ingredients in to a clean sterilized jar.
Pour the remaining oil into the jar and seal the jar.
Leave it aside for atleast a day or two for the pickle to mature.
Serve pulihora avakaya with steamed rice or with roti.
Notes: If taken care to use dry utensils and to not expose to humidity, the pickle stays fresh for a year.
Suggestions: Depending on the sourness of the mango, adjust the salt.
Variations: Check other variations of mango pickle here.
Other Names: Pulihora Avakaya