Maavadu

வடு மாங்காய் – மாவடு – Maavadu

Maavadu is a pickle made using tiny tender mango, which is very popular in Tamil Nadu. The water in the pickle is the mixture of salt, castor oil, spice and the tender mango extract (over a period of time) gives an awesome taste and flavor. Vadu Mangai is a seasonal recipe, we can get the tender baby mangoes in beginning of summer. This மாவடு is a perfect match for curd rice and dal rice.

விரிவான படவிளக்கங்களுடன் தமிழில் செய்முறை இங்கே.

Ingredients for Maavadu

Tender baby mango – 1/2 kg
Chilli powder – 1/4 cup
Mustard seeds powder – 1 tbs
Turmeric powder – 1/2 tbs
Sesame oil – 1 tbs
Rock salt – 1/4 cup

Directions

Pre-Preparation

Wash the mango in water.
Wipe the wet mango with dry cloth.
Dry roast mustard seeds and grind into fine powder.

Soaking

Place the cleaned mango in a glass/ ceramic/ plastic bottle.
Add salt, oil and shake the container to coat all over the mangoes.
Let the mangoes to stay for 5 days and allow that to emit water.
Shake the container twice a day.

Mixing

Take out all the water from the mango and transfer to a bowl.
Add turmeric powder, chilli powder and mustard powder to the water.
Mix everything well then pour that to the mango.
Mix the mango and masala well and keep the pickle for another five days.
After five days pickle releases some more water.
Mangoes will shrink and the pickle will be ready to eat.
Serve the mango pickle with curd rice/ dal rice.

Notes

Grind the rock salt into fine powder and using for the recipe will speed up the dissolving process.
Consuming mango will produce heat in body, using castor oil will help to reduce the heat.
Traditionally castor oil is used for this recipe.
According to your taste add mustard powder.
Keep the pickle in glass / plastic / ceramic airtight container only.
Keep out the spoons after use to get more shelf life.