Magai is an Andhra pickle done with raw mangoes during summer. This pickle has a shelf life up to a year if done well and not touched with wet hands.
I used 3 raw green mangoes. Wash and wipe the mangoes and air dry them for an hour before using so that they do not have moisture left on them.
Peel the mango and make thin slices using a peeler. Peel around the hard seed and discard the shell. In a glass jar mix them with 1 cup salt and 2 tsp turmeric. Let sit in the oven or in a warm place for 2 - 3 nights.
Using a drainer, separate the mango slices and the juice(oota).
Dry them in sunlight, spreading the mango slices in a basin/plate and the juice in the vessel.
Dry till the mango becomes dry and juice is concentrated for about 2- 3 days.
Get the spices ready to mix the pickle.(Procedure in the blog- Magai)
Throughly mix and let all spices soak in oil for a day or 2.
Mix with rice and oil and enjoy!
Make this and bye-bye to store bought pickles. A good side dish with plain rice and curd rice.
Separate the mango pieces from the mixture and sun dry them separately till the mango pieces dry well.
Make jaggery syrup and bring to room temperature.
Mix the syrup with mixture.
Cut the mango pieces into small pieces.
Add the mango pieces with the base and mix well.
Mix thoroughly and let cool. Save in an air tight container.
Soak raw rice for 2 days and dry for 1/2 hr in the Sun.
Grind the rice to a smooth flour, add elachi, seive for better quality.
Add grated jaggery to a skillet. 
Add a cup of water and bring to a boil.
Add rice flour stirring slowly and cook till it comes together. Bring to room temperature.
Make small balls and place in a plate with rice flour so that they won't stick.
Flatten the round balls on a foil sprayed with PAM or greased with oil.
Fry the flattened circles on medium flame in oil till they turn to golden yellow. Squeeze excess oil between 2 ladles or with a paper towel.
Ariselu are ready. Store in a air tight container for up to 2 weeks at room temperature.
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