Mavadu | Vadumangai Pickle
Vadu maanga or Mavadu is a traditional spicy pickle of South India..!! This is also a Summer special appetizing recipe, as baby mangoes are available during the commencement of summer season. The tender mangoes tastes great, when it is soaked in freshly prepared spices. Preparing this pickle at home is very simple and easy. I got this recipe from my friend’s mom Vairalakshmi, and her version is really tongue tickling. This pickle goes very well with Curd rice. Just when I was 7 or 8 yrs old, I tasted Mavadu for the first time with such relish, and still my craze continues each summer..:) Here is the recipe to make spicy Vadu Maanga in a traditional way..!
Vadumangai ( tender mangoes ) - 250 g
Turmeric pwd - 1 tsp
Gingely oil - 2 tbsp
Powdered salt - as required
Mustard seeds - 1 tbsp
Fenugreek sedds - 1 tbsp
Red chilly pwd - 1 or 1 ½ tsp
Wash & clean the Vadumangai ( baby mangoes ) and keep it aside in a bowl.
Dry it with a cotton cloth. ( make sure it is completely dry, if the mangoes are wet, then it’ll get rotten soon )
Mix gingely oil well to this dry mangoes, so that each mango is coated with oil.
To this add powdered rock salt.
Add turmeric pwd.
Shake the mangoes well for the mixture to mix with the vadmangaai.
Keep it aside for a day.
Grind mustard seeds, fenugreek seeds to powder and mix it with the red chilly pwd.
Mix it with the oiled mangoes.
Shake the mangoes well using a dry spoon well for the mixture to mix with the vadumangaai.
Keep the bowl covered.
Keep the mixture for 5 to 6 days.
Don’t add any water, the pickle itself turns little watery.
Twice a day ( morning & evening ) stir the vadumangai for the uniform spread of the mixture.
It starts giving an awesome flavor.
The outer skin of the mango starts wrinkling, this is the right time to start using the pickle.
The delicious vadumangai is ready to serve.
It tastes lipsmaking with Curd rice / Thayir sadham.
Enjoy the spicy tonguetickling taste of Mavadu.
Can be stored in airtight container for shelf life.