Maa Vathal Urugai
Pickle made using sun dried mango pieces soaked in brine.
Prep Time5 d
Cook Time15 mins
Servings: 1 small bottle
For the Pickle:
- Raw firm Mango - 2
- Rock salt - 2 handfuls 1/2 cup approx.,
- Maa vathal or Sun dried mango - 1 cup
For the Maa Vathal:
- Mustard seeds - 1/2 tbsp
- Gingelly oil - 1/3 cup
For the Pickle Powder:
- Mustard seeds - 3 tbsp
- Fenugreek seeds - 2 tsp
- Red chili powder - 1/4 cup
- Rock salt - 2 tsp
Make the maa vathal:
Wash and wipe the raw mangoes. Cut into small bite sized pieces and discard the seed.
Transfer to a clean and dry ceramic jar or glass bottle. ( I used a glass bottle ).
Add the rock salt and shake well to distribute evenly.
Close with a lid or cover the mouth with a cloth and secure it with an elastic band and set aside.
Keep shaking the bottle every 4 hours. Do it for 2 days.
On the 3rd day, the mango pieces will be swimming in the brine water.
Place a colander into a bowl and dump the entire contents of the bottle into it and let it drain completely.
Return the brine water to the glass bottle. Close with lid and set it aside.
Spread the mango pieces on a clean cloth or plate (preferably tambaalaor a plastic sheet.
Place it in the sun and let it dry completely.
Let it dry in the sun for 2 to 3 days.
On the evening of the final day of sun drying, return the dry mango pieces to the bottle to soak in the brine water.
Close with a lid and keep it aside.
You can store it as such and it will remain good for more than a year.
You can remove little by little whenever you wish to make pickle.
Make the Pickle Powder:
Heat a pan and dry roast fenugreek seeds, shaking the pan so that it gets roasted well. Take care not to burn the seeds. Transfer it to a bowl to cool.
To the same pan add mustard seeds.
Dry roast for a few seconds while stirring with a ladle.
Transfer both to a mixie jar and grind it to a coarse powder.
Now add red chili powder, rock salt and grind it to a fine powder and set aside.
Make the Pickle:
Heat a pan with gingelly oil.
When it is hot, add mustard seeds and let it crackle. Switch off the stove.
Add the pickle powder and mix well briskly.
Measure 1 cup of maa vathal from the brine and add it to the pan. If you take some brine when measuring & add it to the pan, it is alright.
Mix well and let the contents cool down completely.
Maa vathal urugai is ready.
Transfer the pickle to a clean, dry jar and use as needed.
Repeat the pickle making process to the rest of the maa vathal in brine whenever you want to make the pickle.