Kalyana Mangai Oorugai, also known as Raw Mango Pickle, is a famous South Indian relish made from unripe green mangoes. Its tangy and spicy flavor adds a burst of taste to any dish.
The term “Kalyana Mangai Oorugai” originates from Tamil, where “kalyana” means marriage, “mangai” means mango, and “oorugai” means pickle. The name suggests its association with celebratory occasions, as it is commonly served at weddings.
To make Kalyana Mangai Oorugai, chop raw mangoes into small pieces. Then, mix them with salt, mustard seeds, fenugreek, turmeric, and red chili powder. This is the instant version and gets ready in just 10 mins.
Kalyana Mangai Oorugai is a versatile pickle that pairs well with various foods. It complements South Indian cuisine, especially rice dishes like curd rice, lemon rice, and tamarind rice. It also goes well with popular breakfast items such as idli, dosa, and vada.
This pickle adds a tangy and spicy flavor to the meal, contrasting the other flavors. It is commonly served as a side dish or accompaniment to balance the flavors of the main course. Now let us see how to prepare this recipe.
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- 1 big Raw Mango/Maangai pacharisi mangaai or any sour raw mango
- 1 tsp Chili powder
- 1 tsp Kashmiri Red Chili Powder
- 1/4 cup Sesame Oil
- 1/2 tsp Mustard seeds /kadugu
- 1/2 tsp Mustard seeds /kadugu
- 1/2 tsp Fenugreek seed/vendayam
- 1/2 inch Asafoetida/hing
- Wash the mango thoroughly and wipe it out with a kitchen towel. Cut mango into small pieces and discard the seed.
- Transfer mango into a bowl. To the mango, add the required salt, mix all thoroughly, and set it aside.
- Heat a pan. Dry roast mustard seed, and fenugreek seed, separately until it turns golden brown, and transfer it to a plate.
- Add a tsp of oil and roast the hing. Once done, transfer it to a plate. Let it cool completely.
- Grind roasted mustard seed, and fenugreek seeds, hing to a fine powder.
- To mango, add chili powder, Kashmiri chili powder, and ground masala. Do not mix.
- Heat a pan and add oil. Once the oil gets heated, add mustard seeds and let it crackle. Add this hot oil directly into the mango bowl. Mix all thoroughly. For better taste, let it soak for an hour before it is served. Instant mango pickle is ready.
- Choose firm, unripe green mangoes with a sour taste and slightly green skin for the perfect pickle. This will ensure the right balance of tanginess and crunchiness.
- When slicing the mangoes, ensure a consistent thickness to ensure even pickling and fermentation. Thin slices work best for allowing spices to penetrate effectively.
- For optimal flavor, grind fresh spices just before making the pickle. Dry roast mustard seeds, fenugreek seeds, and other spices, then grind them into a fine powder to release aromatic oils and intensify the taste.
- Finally, add a pinch of asafoetida (hing) to aid digestion and a unique flavor to your instant Kalyana Mangai Oorugai.
- When preparing your dish, it's essential to customize the level of spiciness to your liking. Some enjoy a fiery flavor, while others prefer a more subdued taste.
Delicious kalyana mangai oorugai is ready to relish.
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