Mavinakayi Idkayi Uppinakayi /Whole Mango Pickle

Ingredients:
75 - 80 small Ripen Raw Mangoes (Preferred: Wild Mangoes / Kaadu Mavinakayi)
3 - 3.5 cups Coarse salt
12 cups Water
6 cups Red Chillies (Preferred: Harekala Menasu)
1/2 - 3/4 cup Mustard seeds
2 tsp Cumin seeds
2 tsp Fenugreek seeds
3 tsp Black Pepper
1/2 tsp Asafoetida powder / Grape sized Asafoetida
2 strands of Curry leaves (Optional)
1.5 inch Dried Turmeric or 1.5 tsp Turmeric powder
3 tsp Oil

Recipe:

Remove the stem, clean and wipe the raw mangoes using a clean cotton cloth.

Remove the edge of the mango and slit it as shown in the picture below.

Put around 12 cups of water, salt in a vessel and bring it to boil. Add mangoes, bring them to boil and cook well for around 10 mins in low/medium flame.

Remove the mangoes from salt water and keep them aside until it comes to room temperature. Keep the salt water aside until it comes to room temperature. Filter the salt water and it can be used for preparing the pickle masala. (Instead fresh salt water can be used for longer shelf life. For fresh salt water: Add around 3 cups water, 1 cup of salt in a vessel and bring it to boil. Once it is cooled to room temperature, use this for pickle masala.)

Prepare the pickle masala as mentioned in Mavinakayi Beyisida Uppinakayi recipe.

Transfer this ground masala to a vessel, add the cooked mangoes, required amount of salt water and mix them well.

Transfer this pickle to another clean porcelain/glass/plastic airtight jar. Store this pickle in refrigerator for longer use. It goes well with rice, rice porridge, dosas, etc.

Southekayi(Yellow Cucumber) Tambli

Ingredients:
1 cup chopped Tender Yellow Cucumber / Ele Mangalore Southekayi
1 cup grated Coconut
1 Green Chilly
1/4 tsp Cumin seeds
1 cup fresh Buttermilk / Curd / Yogurt
Salt to taste
1 - 2 Red Chilly pieces
1/2 tsp Mustard seeds
3 - 4 Curry leaves
1 tsp Oil

Recipe:
Peel the yellow cucumber, remove the inner part and cut it into medium sized pieces as shown in the picture below.

Grind grated coconut into medium smooth paste by adding sufficient amount of water.(If it is frozen coconut, use hot water while grinding.) Add chopped yellow cucumber, cumin seeds, green chilly and grind them together into smooth paste.  Add this ground coconut to a vessel. Add buttermilk, salt to the same vessel and mix. (If it is yogurt/curd, put it in a mixer for few seconds before adding it to tambli.)
Add mustard seeds, red chilly pieces, oil in a pan and heat. Once it starts spluttering, add curry leaves and add it to tambli. Mix well before serving. It goes well with rice.