Kairichi Udid Methi with Goan Red Rice

Instructions

1. 1

   Prepare the Mango: Wash the raw mangoes thoroughly. Peel the skin and grate the flesh using a box grater. Set the grated mango aside in a large, non-reactive bowl.

2. 2

   Roast the Dal and Spices: In a small, heavy-bottomed pan, dry roast the urad dal on low heat for 3-4 minutes until it turns light golden and becomes aromatic. Add the fenugreek seeds and continue roasting for another minute until they darken slightly. Be careful not to burn them, as this will make the pickle excessively bitter. Remove from heat and let the mixture cool completely.

3. 3

   Grind the Roasted Mixture: Once cooled, transfer the roasted urad dal and fenugreek seeds to a spice grinder or blender. Grind them into a coarse powder. Set aside.

4. 4

   Prepare the Tempering (Tadka): Heat the peanut oil in the same pan over medium heat. Once the oil is hot, add the mustard seeds. Wait for them to splutter completely, which indicates the oil is at the right temperature. Add the asafoetida and turmeric powder, and stir for 10-15 seconds.

5. 5

   Combine all Ingredients: Turn off the heat. Immediately add the grated raw mango to the hot oil and mix well to coat it evenly. Next, add the ground dal-fenugreek powder, red chili powder, grated jaggery, and salt. Stir everything together vigorously until the jaggery melts from the residual heat and all ingredients are well combined.

6. 6

   Cool and Store: Allow the Kairichi Udid Methi to cool down completely to room temperature. Once cooled, transfer it to a clean, dry, and airtight glass jar. While it can be served immediately, the flavors will meld and deepen if you let it rest for at least 24 hours.