Name: Dry mango rai recipe by Anjali sahu at BetterButter
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 3
Ingredients: Mustard seeds : 2 tbsp(soak in water for 30 mins) Ginger : 1/2 inch cut into pieces; Green chilly: 1(You can add more as per your choice); dry mango pieces:4 (cut into small pieces and soaked in little water); curry leaves: 1 sprig, Pancha Phutana or 5 spice mixture:1 tsp; Mustard oil:1 tbsp, Salt: As per taste; Grated coconut: 1/2 cup; Beaten curd: 1/2 cup; Jaggery/Sugar: 2 tbsp(Adjust as per your taste)

ABOUT Dry mango rai RECIPE

Ambula or dried mango pieces seasoned with salt are are enough to tickle our palate and be the queen of our kitchen pantry.“Ambula” are staple ingredient in any Odia kitchen. A lot of dishes including fish items require a simple addition of “Ambula” to give it a tangy flavour. This humble ambula marinated with sea salt and chilly powder is my all time favorite pickle indulgent.

Ingredients Serving: 3

Mustard seeds : 2 tbsp(soak in water for 30 mins) Ginger : 1/2 inch cut into pieces
Green chilly: 1(You can add more as per your choice)
dry mango pieces:4 (cut into small pieces and soaked in little water)
curry leaves: 1 sprig, Pancha Phutana or 5 spice mixture:1 tsp
Mustard oil:1 tbsp, Salt: As per taste
Grated coconut: 1/2 cup
Beaten curd: 1/2 cup
Jaggery/Sugar: 2 tbsp(Adjust as per your taste)

Instructions

In a grinder, put together soaked mustard seeds, green chillies and ginger pieces and give it a whirl. Add little water to make a smooth paste out of it.
Let the paste sit for an hour before you use it. Add the dry mango pieces, beaten curd, mustard paste,grated coconut, jaggery and salt together in a bowl. Mix it thoroughly and keep aside.
Now heat a skillet or tadka pan and put oil in it. Throw the chilies, panch phutana and the curry leaves and allow them to sputter. Take care not to burn this tempering. [Lower the flame once you put the 5 spice mix].
Pour this tadka mixture over the dry mango mixture that you prepared. Cover it for a while, so that flavors get infused within.
Your rai is ready. You can keep it in refrigerator for at least a week.

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