Maavadu, also known as Vadu Mangai, is a traditional South Indian pickle made from tender baby mangoes. It's a seasonal delicacy that is typically prepared during the summer months when raw mangoes are in abundance. Maavadu is cherished for its tangy, spicy, and slightly sour flavor.
30 mins
15 mins
45 mins
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4 cups of baby mangoes
3 tbsp cup mustard seeds
5 tbsp chilli powder
1/2 cup rock salt
1 tbsp turmeric powder
6 tbsp castor oil
1. Grind the mustard seeds and transfer it to a clean bowl.
2. Grind the rock salt separately and add it to the bowl along with turmeric powder and red chili powder.
3. Ensure thorough mixing of all the spices to achieve a uniform blend.
4. Wash the tender baby mangoes thoroughly and pat them dry using a clean kitchen towel.
5. Then add the baby mangoes in a large mixing bowl.Ensure that bowl is clean and dry.
6. Drizzle castor oil over the mangoes and thoroughly mix to ensure all the mango pieces are coated evenly with the oil.
7. Incorporate the mixed spices into the bowl. Stir the mixture until it is thoroughly combined.
8. Allow the mixture to rest for one week, ensuring to stir it well twice daily.
Note: Always use clean and dry utensils while handling the pickle to prevent spoilage. Ensure that the mangoes are completely submerged in the oil to prevent any mold formation. Gently pierce the baby mangoes with a needle to facilitate the infusion of spices during the resting period, ensuring enhanced flavor and taste.
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