To make Pesara Pindi / Moong Dal powder:Method-1: During hot summers, spread the pesara pappu / yellow moong dal (¼ cup) on a wide sheet of paper (or) a plate and put it under bright daytime sunlight for about 5-6 hrs.Method-2: Take the pesara pappu / yellow moong dal into a neat & dry frying pan. Put it on stove top under low flame. Dry roast for about 3-5 mins. Switch off the flame. To powder: Once they cool completely, take them into a spice blender / normal mixer, blend them into fine powder.
MAKING THE PICKLE:
Gather all the ingredients at one place.
Add ¼ cup of oil into a dry & clean vessel. Transfer the mango pieces to the vessel.Wet them completely with oil.
Add the red chilli powder onto the mango pieces & mix thoroughly.Next add the pesara pindi / moong dal powder into the bowl, mix well. And lastly add the salt & mix well.
Add the turmeric powder, hing / inguva and one more ¼ cup of oil to vessel. Mix again gently.
At the end, add the last ¼ cup of oil & close the vessel with lid. Put the vessel in a cool, dry place. Let it rest for 3 full days, without disturbing.
After 3 days, mix up again thoroughly, taste the pickle and adjust the salt if required.And using a clean, dry spoon transfer the pickle into a clean & absolutely dry air-tight container. Done!
Please see the MAIN POST for recipe with step wise pics, tips & full Video.
Keyword Andhra avakaya recipe, Andhra raw mango pickle, South Indian style mango pickle, Summer special Indian mango pickles