Maavadu or Vadu Mangai is a pickle prepared with small mangoes. This is a traditional pickle prepared during summer. Vadu Manga Urugai tastes yummy with curd rice. Maavadu is so addictive, if stored properly it will stay good for months – without any preservative.
Growing up in chennai I have lots of summer memories. Without any doubts Ice cream is one of my favorite summer treats, but one other seasonal summer special that I am addictive for is Mango. Be it a fruit or raw mango, every day during summer it will be there in my plate in some form. For TMF readers my mango addiction is not a surprise, as I have already posted lots of Mango based recipes.
My neighbor Aunty has Mango tree, so she gives lots of raw mangoes every year. Amma prepares Mango Thokku and Dry Mango urugai in bulk and stores it in a big jar. Whether it is sambar or rasam sadam whatever I eat, Mango pickle will always be there.
In addition to those pickles, Maavadu is something we all relish. She buys small mangoes in bulk, we call it padi – around 7-8 padis and makes a big batch of pickle. Both me and my sister love it. During my last India visit I enjoyed all homemade pickle.
We came to the US, and sister left chennai for work, so Amma is not making pickles like before. This Maavadu is from my Aunt. I have mentioned about my mami in a lot in my recipes. She knows what I like. The moment she knows about Amma’s travel, she prepared maavadu, javarisi vadam for me along with special shopping for us. Lucky to have a aunt like her.
Mami made 2 kg of Maavadu for me but unfortunately my parents didn’t have enough space in the bag and couldn’t bring everything. If you are seeing my Instagram posts, you would have seen this Vadu manga often decorating my plate.
I know it is a bit too late to post Maavadu recipe but this is a special recipe for me. I have tried and posted many recipes of her, this is her preparation so I don’t want to wait till next summer and forget posting it. Next year I should ask for stepwise pictures from Aunty 😊
Maavadu gets better over time. More the mangoes are soaked in spicy water, better the taste. I like when mangoes have shrunk a bit after absorbing the water. Luckily I got the Maavadu in that stage😊
Mami made a big batch here is a customized small batch version.
Maavadu | Vadu Manga Urugai
Ingredients
- Raw small mango | Maavadu - 2 Cup
- Castor oil - 1/2 tsp
- Sesame oil - 1 tsp
- Rock Salt - 1 tsp
- Mustard seeds - 1/2 tsp
- Turmeric powder - 1/2 tsp or one manjal kizhangu
- Red Chilli - 25 - 30
- Asafoetida - 1/2 tsp
Instructions
- Wash the mangoes well in a colander for 3-4 times. Wipe the mangoes in clean towel
- Spread the mangoes in towel in a place where you get some sunlight for an hour
- In a wide bowl add mangoes, sesame oil and castor oil, with a dry hand mix well to coat the oil with Mangoes
- Soak mustard in water for 10 minutes and drain the water
- In a mixie jar add all the ingredients except mangoes, little water; grind them into a fine paste
- Add the paste to the mangoes and mix with a ladle
- Transfer the content into a jar and place in dry place for 8 - 10 days
- Everyday shake the jar well, after a week mangoes will start shrinking and maavadu water will come. Maavadu is ready
Notes
- Use a dry spoon and for everyday use take small portion in jar to avoid Maavadu from getting spoil
- Avoid using hand while mixing the Maavadu
- Castor oil is preferred as it is good to reduce Mango heat
- Dry raw Mango well before adding the spice water to avoid Maavadu from getting fungus
- Red chilli powder can be used instead of red chilli
- Keep this covered and put in a dry place for a week
- I keep Maavadu in fridge but it can also be kept outside. Shell life is up to one year
- Adjust spice according to your taste
- Mustard powder can be used instead of mustard
Ingredients:
Raw small mango | Maavadu – 2 Cup
Castor oil – 1/2 tsp
Sesame oil – 1 tsp
Rock Salt – 1 tsp
Mustard seeds – 1/2 tsp
Turmeric powder – 1/2 tsp or one manjal kizhangu
Red Chilli – 25 – 30
Asafoetida – 1/2 tsp
How to make Maavadu:
- Wash the mangoes well in a colander for 3-4 times. Wipe the mangoes in clean towel
- Spread the mangoes in towel in a place where you get some sunlight for an hour
- In a wide bowl add mangoes, sesame oil and castor oil, with a dry hand mix well to coat the oil with Mangoes
- Soak mustard in water for 10 minutes and drain the water
- In a mixie jar add remaining ingredients, little water; grind them into a fine paste
- Add the paste to the mangoes and mix with a ladle
- Transfer the content into a jar and place in dry place for 8 – 10 days
- Everyday shake the jar well, after a week mangoes will start shrinking and maavadu water will come. Maavadu is ready
SUPERB KEEP IT UP
Awesome Vidya 🙂 We usually dont make Maavadu but I have always been tempted to try it! And big yay to our super families 🙂
That looks mouthwatering!
Awesome recipe. Thank you for sharing.
So tempting 🙂
Looks so delicious..apt for the season