Parrot Beak Mango Pickle | Kili Mooku Maangai Oorugai | கிளி மூக்கு மாங்காய் ஊறுகாய்

Ingredients :

Raw Mango | Kili Mooku Maangai - 1 no Red Chili Powder -  2 tsp Oil - 3 tbsp Crystal Salt or Salt to taste. To Temper : Mustard Seeds - 1/4 tsp Black Gram(skinless) / Urad Dal - 1/4 tsp Asafoetida - 1/2 tsp Curry Leaves - 2 stk

Method :

Steps To Make Raw Mango Pickle : First wash and wipe the raw mango well and cut into small pieces. Heat oil in a kadai / pan, temper mustard seeds and urad dal. After splutter add asafoetida and curry leaves, stir well and add raw mango pieces, saute for 3min in medium flame. Add red chili powder and required salt, stir well and cook for 2min or until the raw smell leaves and ready to serve. Store in a air-tight container box and self life is around 10 day.

Serving Suggestion : Best side for Curd Rice, Sambar or Dal Rice.