Mavadu/vadu mangai as it is called in Tamil Nadu or kanni manga in Kerala refers to pickling of small tender mangoes with its stem. It is a traditional south Indian pickle very famous in Tamil Nadu and Kerala. This pickle is little watery in nature but has an awesome taste and flavour.
It is very easy to prepare. This is a seasonal product as the tender mangoes are only available during the months of March and April. They generally go well with curd rice during the hot summer months. I have seen my mom pickling in big bharani jars( traditional ceramic jar). She used to prepare one with spices and one with only salt which in Kerala is called as uppu( salt) mango.
As kids we were carefree, jumping, running, climbing trees and we needed that extra salt in our body during those summer months but now a days it’s different we have reduced our salt intake. As salt is added more to preserve the mangoes I make in small batches. If you are a beginner you can make in small quantities.
INGREDIENTS
- Tender mangoes. 1/4 kg
- Sesame oil 1 tbsp
- Turmeric 1/2 tsp
- Rock salt 2 tbsp
- Mustard seeds 1 tbsp
- Chilli powder 1-2 tsp
- Or dry red long chillies 6-7
METHOD
Wash and clean a glass bottle nicely, there should not be a drop of water in the bottle. Dry it completely or the mangoes will spoil. This do it a previous day.
Buy tender mangoes with their stems,which means they are plucked from the tree and not collected from ground.
Wash and clean the mangoes in running water. Spread and dry it in muslin cloth or kitchen towel for four- five hours under the fan. Use a cloth to dry the mangoes, there should not be any water or moisture on the tender mangoes or it will get spoilt/ rotten.
In a blender blend rock salt, keep it aside. Its better to add rock salt than normal salt. In the same blender coarsely blend mustard seeds, turmeric powder and chilli powder or dry red chillies ( red dry chillies were slightly dry roasted in a pan), keep it aside.
Add the mangoes in the glass jar and add a tbsp of sesame oil, cover the lid and shake it well. Make sure the mangoes are fully coated with sesame oil.
Add the powdered salt into the jar and shake well. Add the mustard- chilli powder on top of the mangoes, cover and shake well so that all the spices are evenly coated with the tender mangoes.
From second day onwards shake the jar twice a day.
On third day because of spices and salt water will emanate from the mangoes and on 6 the day the glass jar will be covered with Mavadu water.
Continue to shake the jar for few more days, the mangoes will shrink and float. After two weeks the mangoes are ready .
Serve with curd rice.