Mavadu / Vadumangai Pickle ( Baby Mango Pickle )

       




Mavadu  ( Baby Mango 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..!

Ingredients:

• 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

Method:

1. Wash & clean the Vadumangai ( baby mangoes )  and keep it aside in a bowl.
2. Dry it  with a cotton cloth. ( make sure it is completely dry,  if the mangoes are wet, then it’ll get rotten soon )
3. Mix gingely oil well to this dry mangoes, so that each mango is coated with oil.
4. To this add powdered rock salt.

5. Add turmeric pwd.

6. Shake the mangoes well for the mixture to mix with the vadmangaai.
7. Keep it aside for a day.

8. Grind mustard seeds, fenugreek seeds  to powder and mix it with the red chilly pwd.

9. Mix it with the oiled mangoes.

10. Shake the mangoes well using a dry spoon well for the mixture to mix with the vadumangaai.

11. Keep the bowl covered.
12. Keep the mixture for 5 to 6 days.
13. Don’t add any water, the pickle itself turns little watery.
14. Twice a day ( morning & evening ) stir the vadumangai for the uniform spread of the mixture.
15. It starts giving an awesome flavor.
16. The outer skin of the mango starts wrinkling, this is the right time to start using the pickle.

17. The delicious vadumangai is ready to serve.

18. It tastes lipsmaking with Curd rice / Thayir sadham.

19. Enjoy the spicy tonguetickling taste of Mavadu

20. Can be stored in airtight container for shelf life.

Note:

• I prepared this with 250 gms of baby mangoes, you can also prepare this pickle in large quantity & preserve in ceramic jars, that can be used for many months.
• Use freshly grind spices, as it tastes great.
• Select tiny, tender raw mangoes with stems for this pickle.
• Right amount of ingredients with proper handling, keeps the pickle fresh for long time.
• Also castor oil can be used for coating the mango.

You can Check out the easy recipe of  Curd Rice / Bagalabath  here.

Similar Recipes

·       Spicy Mango Pickle

·       Raw Mango Rice

·       Mango Pachadi

·       Thenga Manga Pattani Sundal

·       Multi Veg Salad