Maavadu / Vadu Maanga (Baby Mangoes soaked in brine flavoured with mild spices.)

Vadu Maanga pickled and ready to eat...

Vadu Maanga pickled and ready to eat...

Baby Mangoes here in the U.S? No way, I could not believe my eyes. I looked again and sure enough I saw a little basket with baby mangoes all green and fresh waiting to be picked!!!  It brought back wonderful memories of Madras, of summers, of Madurai amma and her home….Every summer, as soon as Maduraiamma hears from the local vegetable vendors, that the mangoes have hit the market, she would announce that it was indeed time that we went for the annual mango picking. We would then leave from home to Ranganathan Street, and return with a bag full of the choicest green baby mangoes. Then began the process of washing then and cleaning them induvidually and allowing them to air dry for some time. Then Madurai amma would prepare the spices that would go along with the brine and pickle the mangoes in huge ceramic pickle jars, and allow them to soak up the salt and the spices. After a few days, she would take out a small portion for us to try and leave it on the kitchen countertop.  Whenever D and me used to walk by, we would pop a mango in to our mouths….The tastes of the salt, the chillies, the crunchiness of the mango would all explode in our mouths….The smell of the Maavadu itself would keep wafting from the kitchen now and then. Madurai amma would seal the huge ceramic “Jadis” and stove them away for the entire year. Whenever the little bottle would get empty, she would replenish from the jar for uninterrupted Maavadu supply throughout the year…

There is a definite difference from the KaduManga which is the much spicier version. Maavadu on the other hand is more mild and can be eaten just like that. Here my recipe tries to showcase the traditional Maavadu recipe modified with the powder salt and spices available here in the U.S.

INGREDIENTS:

25-28 Baby Mangoes.

7-8 red chillies.

1/4 cup of salt NOT filled to the brim.

A spoon of raw mustard.

A pinch of hing.

2-3 spoons of water.

PREPARATION:

  • Clean all the mangoes well under the tap and put them in a collander to drain for some time. Wipe them and allow the mangoes to air dry.
  • Grind the salt, mustard, hing  and  red chillies with a little water in to a coarse paste.
  • Arrange the mangoes in a glass/ceramic container.
Raw baby mangoes coated with the ground paste.

Raw baby mangoes coated with the ground paste.

  • Slowly scoop a spoon of the ground paste and pour it over the mangoes as shown.
  • Once all the paste is scooped on the mangoes, close the lid, give it a quick shake and allow to soak for 2-3 days.
  • Add a few spoons of water to the mixer container and add this also over the mangoes.
  • Twice everyday, mix all the mangoes so that the ones below come up and the baby mangoes on top go down.
  • The salt that is in the ground paste, brings out the water that’s inherently present in the mangoes.
  • Depending on where you live, the mangoes take their time to soak up the flavours and ready to be eaten.
  • In tropical countries, it would hardly take 2-3 days. For me , it took a good one week .
  • Yummy, tasty,fragrant Maavadu is ready to be eaten as a side with Keerai Molagootal , Pumpkin Molagootal or simple Curd Rice.

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Packing these juicy crunchy Vadu Maangas to the Mango Mela event running housefull at Srivalli`s Cooking 4 all seasons. 

Mango Mela

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17 thoughts on “Maavadu / Vadu Maanga (Baby Mangoes soaked in brine flavoured with mild spices.)

  1. Yeah, when I tell my Grandma and aunt that I get baby mangoes, drumsticks they dont really believe me… Now we get everything here in the US, it should be because of the numerous ppl settling down here… Your pickle is very tempting and I cant resist but drool all over your pics,…

  2. Shobha,

    One tip is b4 pouring the grinded paste coat the mavadus with castor oil…… this will prevent the mavadu frm shrinking …….Moreover the castor oil will reduce heat caused by mavadu………………..

  3. Mavadu is drool worthy. I n Kerala it is only kannimanga/uppu manga( mangoes in brine) or kadumanga. This sounds the combination of best of the above two versions.

  4. Shoba its amazing the amount of recipes you post and all are superb but this one is drool worthy…I will just have to try it but don’t know if I can get these mangoes here in boston…and I read ur comment to Ramya that she is in boston and gets fresh drumstick…would love to know where she shops from.

    I am so craving for this pickle now that can drive 50 miles to get these mangoes…

  5. Pingback: Keerai Molagootal - Spinach ground with coconut and spices and cooked with dal. « Anubhavati -Tastes from my kitchen

  6. Pingback: Yummy Mango Slices sprinkled with niceness!!!! - Street Foods & Snacks. « Anubhavati -Tastes from my kitchen

  7. Pingback: Pumpkin & Cucumber Molagootal. (Ash Gourd & Cucumber cooked with coconut and spices) « Anubhavati -Tastes from my kitchen

  8. Where were you able to buy the fresh vadu mangai??? I want to try but I can’t seem to find them. I am in California- in the Bay Area.

  9. Pingback: Found these baby mangoes… « Anubhavati -Tastes from my kitchen

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