Avakkai oorugaai recipe

1. Dice up the mangoes without removing the seeds shell.
Take the mustard and place outside in the sun.
Once it is completey dry, blend it in a mixie or blender
In a bowl, add the mustard powder, salt and red chilly powder and mix well.
Using a ladle, take one scoop of cut mangoes and add into a big container.
Now take the same ladle and add a scoop of the mixture powder.
Keep repeating this procedure i.e layer by layer until both the mangoes and powder are over.
Now, add the fenugreek.
Add the oil until everything is submerged in the oil.
Close the container.
Every two days, use a wooden ladle and stir.
The pickle will be done in 10 days.