Vazhakkai Varuval, Thengai Sadam and Mango Pickle

Ingredients

• 4 cup cooked rice (Preferably cooled and grains separated)
• 1 cup freshly grated coconut
• 2 tbsp coconut oil
• 1 tsp mustard seeds
• 1 tbsp urad dal
• 1 tbsp chana dal
• 2 tbsp cashews (broken or whole)
• 2 pcs dried red chilies (broken into halves)
• 2 pcs green chilies (slit lengthwise)
• 10 pcs curry leaves
• 0.25 tsp hing
• 1 tsp salt
• 2 tbsp coriander leaves (chopped, for garnish)

Instructions

1. 1

   Prepare the rice. Make sure the cooked rice is cooled down and each grain is separate. You can fluff it with a fork and spread it on a plate to cool faster.

2. 2

   Make the tempering.

   • Heat coconut oil in a wide pan or kadai over medium heat.
   • Add the mustard seeds and let them splutter completely, which takes about 30 seconds.
   • Add the urad dal and chana dal. Sauté for 1-2 minutes until they turn light golden and aromatic.
   • Add the cashews and sauté for another minute until they are golden.
   • Add the broken dried red chilies, slit green chilies, curry leaves, and a pinch of hing. Sauté for 30 seconds until the curry leaves are crisp.
3. 3

   Add the freshly grated coconut to the pan. Sauté for 1-2 minutes on low heat until it becomes fragrant. Do not let it brown, as this will change the flavor.

4. 4

   Add the cooked rice and salt to the pan. Gently mix everything together until the tempering and coconut are evenly distributed through the rice. Be careful not to break the rice grains.

5. 5

Ingredients

• 1 kg Raw Mangoes (Use a firm, sour, pickling variety like Ramkela or Rajapuri)
• 2 cup Mustard Oil (To be heated to smoking point and then cooled completely)
• 0.75 cup Salt (Use non-iodized or sea salt for best results)
• 5 tbsp Red Chili Powder (Adjust to your spice preference)
• 2 tbsp Turmeric Powder
• 4 tbsp Fennel Seeds (Also known as Saunf)
• 4 tbsp Split Mustard Seeds (Also known as Rai ki Dal)
• 2 tbsp Fenugreek Seeds (Also known as Methi Dana)
• 2 tsp Nigella Seeds (Also known as Kalonji)
• 1 tsp Asafoetida (Also known as Hing)

Instructions

1. 1

   Prepare the Mangoes (Day 1)

   • Wash the raw mangoes thoroughly. Wipe them completely dry with a clean kitchen towel. It is critical that there is no moisture.
   • Cut the mangoes into 1-inch cubes, discarding the inner stone but keeping the peel on.
   • Place the mango pieces in a large, dry glass or ceramic bowl. Add 1/2 cup of the salt and all the turmeric powder.
   • Mix well to coat every piece. Cover the bowl with a cloth or a loose lid and let it sit at room temperature for 24 hours. The mangoes will release a significant amount of water.
2. 2

   Dry the Mangoes (Day 2)

   • After 24 hours, drain all the water released by the mangoes. You can discard this brine.
   • Spread the mango pieces in a single layer on a clean cloth or a large tray.
   • Let them dry under a fan or in a shady, well-ventilated area for 4-5 hours until the surface moisture has evaporated. They should feel dry to the touch but not hard.
3. 3

   Prepare the Spice Mix and Oil

   • While the mangoes are drying, gently dry roast the fennel seeds and fenugreek seeds in a pan on low heat for 1-2 minutes until fragrant. Let them cool completely.