Mavinkayi Bisi Uppinkayi (Instant Mango Pickle)

All time favourite food in my family and frequently cooked during the summer season. You can store this for a week if you refrigerate it or it lasts for two days outside.

Ingredients:


Raw Mango - 2 (diced)
Chilli powder - 1tsp

Salt to taste

Jaggery - 1/4 cup (or 1/2 if the Mangoes are too sour)

Uppinkayi (Pickle)  powder - 2 tsp

Curry Leaves - 5 to 6

For tempering:

Oil - 4 tsp

Mustard Seeds - 1 tsp

Bengal Gram - 1 tsp

Black  gram - 1/2 tsp

Turmeric - 1/4 tsp

Method:

To prepare the Powder:

Take equal quantities of Urad dal, Mustard Seeds and Methi seeds and shallow fry till the urad dal become brown and the mustard seeds splutter.  Cool the ingredients and powder them in the grinder. You can store this powder in an airtight container and use it for later use.

For the Bisi Uppinkayi:

Take a pan and heat oil in it. Add the mustard seeds and when they begin to splutter add the bengal and the black gram. Also add turmeric and curry leaves. 

Now add the mango pieces and saute it for few seconds. Now add around 3 to 4 cups of water to it and allow the mangoes to cook. 

Once the mangoes are cooked, add the salt and chilli powder. Add the powdered jaggery and also the grounded powder. Cook it for few more minutes on low flame. 

Add little oil to the pan once you switch off the stove.This enhances its taste.


This is a similar recipe to my previous post Tomato Bisi Uppinkayi. Its only that you need to add more water while cooking than for the tomatoes.