Dear Venkat, This mavadu recipe is from Mrs.Mallika Bhadrinath's Book. Ingredients:- Small even sized mangoes- 8 cups; Salt ( rock salt powdered and measured)-- 1 cup; Red chillies -- 1 cup; castor oil- 3 table spoons; Grind to paste; Turmeric powder - 3 tsps; Mustard seeds-- 2 table spoons
Method: 1. Wash tender mangoes and spread over a cloth to remove excess moisture. 2. Grind mustard and turmeric using little water to a thick paste . 3. Coat mangoes with castor oil.Then smear mustard and turmeric paste to that using dry hands. 4. Add salt and shake well and store in a bottle. 5. Mix well daily two times for another two days.Within two days water oozes from the pickle. 6.Soak for three days and on the fourth day powder the red chillies . Add the liquid from the pickle to make it to a nice paste. 7. Mix this ground paste with the mavadu. Tie a clean cloth over the top of the jar/Bharani. Mix the pickle for another ten days daily without fail.The pickle is ready to serve. This is one way of making it. Another way is to boil 1 cup of water with salt. When it dissolves ,let it cool. Add the salt water instead of powdered salt to the paste coated mavadu. Store in a jar and later you can add chilli powder/ paste. You can try out and see which way you like and do it. All the best.
Hi...venkat, vadu mango pickle is nothing But Maavadu (Tender mango pickle) tender mangoes - 4 cups salt - 1/2 cup, mustard seeds - 6 tsp, red chillies - 6, turmeric powder - 1 tsp
Grind mustard seeds, crystalline salt, whole red peppers and turmeric powder into a thick paste. Wash the tender mangoes, drain and pour a tsp of castor oil and mix over it. Then spread the ground paste on it. For the next 2-3 days shake the mangoes well once every day. Store in air tight containers in refrigerator. This will last for about one year.
Here is the recipe for vadu mango pickle. Note: Just before using these tender mangoes it is better to put them in vinegar for abt 8-10 hrs. And then follow the below procedure. Vadu or tender Mango Pickle
Ingredients: 1 cup Red chilly powder 3/4 spoon Turmeric powder 1 spoon Fenugreek seeds 1/2 spoon Mustard 1/2 spoon Asafoetida 1/2 cup Salt 1/2 cup Gingelly oil/cooking oil Mangoes accordingly.
Cut the mangoes if desired, better use them whole. Add salt and turmeric powder and marinate it for 5-6 hrs. Then add red chilly powder and mix it well. Roast fenugreek seeds dry in a pan, grind them and keep aside. Now heat oil in the same pan and add mustard seeds. As they start to splutter add asafoetida. Allow this to cool then put the marinated mango mix into the oil. Finally add the fenugreek powder and once again mix it thoroughly.
Sometimes if desired u can marinate mangoes in all the spices (i.e, along with salt, turmeric u can also add red chilly powder,fenugreek powder too).
Ingredients 1 kg. of very tender, small, green mangoes, ½ cup chilly powder, ¾ cup mustard, ½ T spoon white asafetida 1 T spoon Turmeric powder. Method:
Wash and dry mangoes. Spread on a cloth to dry. Place layers of mango and salt in a glazed pottery jar, which has been well cleaned and thoroughly dried. Cover and keep aside for a few hours. Drain the brine that oozes out and grind in this brine all the other ingredients till the mustard is coarsely ground. Mix this well in the jar. Stir each morning and evening for two or three days. Tie up the top of the jar with a polythene sheet for protection, and store. Always use a very dry spoon for taking out these pickles.
Tiny unripe baby mangoes (Vadu Maangaai) - 4 cups Castor Oil (Vilakkennai) - 1 tbsp Mustard Seeds - 3 tsp Salt - 1/2 cup Chilly Powder - 1/4 cup
Wash and wipe the mangoes. Apply the castor oil and mix evenly. Make a paste out of the mustard seeds, adding little water. In a large container (preferably a "jaadi"), place the mangoes and add the ground mustard paste, salt and chilly powder. Mix thoroughly. Cover and set aside. Stir well a couple of times every day for several days, until the mangoes are all soaked well.
Preparing Vadu Manga pickle is relatively very easy. It requires very little pickle spices as the flavor of the mango itself is enough for the pickle.
Vadu Mangas - 1kg Mustard Powder ( i.e,grind raw muustard seeds into powder) - 100 gm Red Chilli powder - 250 gms Salt to taste
Clean the mangoes very well and wipe them till they are absolutely dry. Any amount of wetness will spoil the pickle quickly. Put them in a wide container and add salt to cover the vadu mangas very well. Then transfer this mixture to a jar, preferably porcelain or glass. Close the jar. After two days stir the mixture and again close the jar tightly. After two weeks open the jar and add red chilli powder and the ground mustard powder. Stir wkk and keep for 2 days inside and then you can start enjoying it. This pickle will easily last a year if made this way.
Ingredients Chopped salted raw mango/ vadu mango[from a pickle,washed] 2 tablespoons of grated coconut, 1 cup curd[plain yoghurt], green chillies 2 to 3, Salt to taste, 1 teaspoon oil,curry leaves and mustard seeds. Method Put the mango, green chillis, coconut, salt and a little water into a blender and grind to a fine paste. Add the curd and blend it in. Heat the oil add mustard seeds and season the chatni garnish with curry leaves. [One can add enough water to make it to a kuzhambu consistancy to serve with Ven Pongal or Rice khichadi, idli, Idiappam]
This is a Tamilnadu traditional recipe. I am sure you will enjoy it
Dear veenkat, Here is the Recipe for Vadu Mango Pickle. http://www.sysindia.com/kitchen/vis… --Ingredients Chopped salted raw mango/ vadu mango[from a pickle,washed] 2 tablespoons of grated coconut 1 cup curd[plain yoghurt] green chillies 2 to 3 Salt to taste 1 teaspoon oil curry leaves and mustard seeds.
--Method Put the mango, green chillis, coconut, salt and a little water into a blender and grind to a fine paste. Add the curd and blend it in. Heat the oil add mustard seeds and season the chatni garnish with curry leaves. [One can add enough water to make it to a kuzhambu consistancy to serve with Ven Pongal or Rice khichadi, idli, Idiappam]
Recipe of Vadu Manga Pickle Ingredients Chopped salted vadu mango 2 tablespoons grated coconut 1 cup curd[plain yoghurt] 2-3 green chillies Salt to taste 1 teaspoon oil curry leaves and mustard seeds Method Put the mango, green chillis, coconut, salt and a little water into a blender and grind to a fine paste. Add the curd and blend it in. Heat the oil add mustard seeds and season the chatni garnish with curry leaves.
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