5. Avakkai urugai

 Avakkai is one of the best pickle that has long shelf life.

Prepraration:

For 6 fist sized mango. 

1. Better to choose a sour variety of raw mangoes.
2. Cut the mangoes into 8 pieces or more than that. Try to retain the hard shell.Through away the seed.
3. Use two white clothes. 
4. Have clean water in a bowl and dip one of the cloth, squeeze and wipe few pieces so that you clean all the dirt.
5.  Immediately wipe them with dry cloth and keep it on a newspaper or plate so that the skin portion touches the ground.
6.  Leave them to  dry. 
7. Repeat the process for the rest of the pieces. Allow them to dry under fan.

Powder to grind 

Ingredients

1. Red chilli powder -200 gms

2. Mustard seeds -200gms

3. Methi seeds - 200 gms

4. Salt

5. Idayam gingely oil - 1/2 kg

 Preparing the powder: 

1. Dry mustard seeds and methi seeds in the hot sun at least for 3 to 4 hrs. So that it can be powdered well and also keeps the pickle for long shelf life.
2. First add mustard seeds in a mixie jar and powder it well.
3. Now measure the powder in a cup  and add equal quantity of chilli powder and salt.
4. Just whip it to mix well in the jar itself.

Method:

1. Take a big container(can be glass/ stailess steal or plastic) But storage should be done preferably in glass or good quality of plastic.
2. Keep the dried mangoes, chilli mustarda salt powder mixer, methi seeds and oil.
3. First add few pieces of mango over which sprinkle the powder using a laddle or spoon so the that it falls on all the pieces.
4. Now sprinkle some methy seeds using a spoon.
5. Now using a laddle pour oil uniformly all over the mangoes. This is the first layer.
6. Repeat the process. Add mangoes then powder then methi seeds and then oil. This will be second layer.
7. Repeat till you complete all the mangoes. 
8. If some powder or oil is left behind, add the powder completely and then add the oil over that.
9. Close the vessel tightly. Leave it aside.
10. After 3 days check if the oil is floating on the top. If not, pour more oil. 
11. Mix thoroughly. Care should be taken that your hands or the laddle you use to mix the pickle are completely dry.
12. Check the next day. Oil should be floating. If not add some more and mix.
13. Keep mixing once daily for 3 days and store it in a air tight container. 
14. Take little in a small container for daily use. 
15. No need to refrigerate.

Yummy avakkai is ready to use.