Its summer and all I can think about is mangoes😋
Maavadu/ Vadu Maanga or Baby Mangoes are available only in start of summer i.e., around March of every year. The best thing about Maavadu is that is pickle has shelf life for over a year. It is the best side dish for curd rice. The process is very simple but you need a little bit of patience to enjoy the taste.
Maavadu can be pickled only with salt or with salt and chili powder.
Ingredients (for salt vadu)
Maavadu/ Baby mangoes : 2 kilo*
Salt : Half cup (80 ml)
(I use rock salt because it tastes better and is organic. Grind the rock salt before adding to the vadu.)
METHOD
Wash the vadu well. Spread it in a cotton cloth and let it dry completely (approx. 1.30 hours).
Once the vadu is dry, transfer in stainless steel or china ware container. Add the salt and toss well. Close the container with thin white cotton cloth (preferably veshti). Every morning toss it. By the fourth day, the salt would have dissolved and water will ooze. Now you can refrigerate if you want. And you can pretty much start eating!!! After about a week, the vadu will start shrinking in size which is a sign that the salt is being absorbed.
Ingredients (for spicy vadu)
Maavadu/ Baby mangoes : 2 kilo*
Turmeric powder : 1/4th of a teaspoon
Salt : Half cup (80 ml)
Chili Powder : Half cup (80ml)
(I dry roasted red chili and powdered in the mixer grinder. But you can use regular store bought chilli powder too.)
You can grind chili powder, salt and turmeric powder together.
Rest of the method is same as the salt vadu.
*I have given measurements for vadu that is in the size of gooseberries. If you have smaller vadu, increase the measurement of salt and chili by 3/4th tablespoon.
Maavadu/ Vadu Maanga or Baby Mangoes are available only in start of summer i.e., around March of every year. The best thing about Maavadu is that is pickle has shelf life for over a year. It is the best side dish for curd rice. The process is very simple but you need a little bit of patience to enjoy the taste.
Maavadu can be pickled only with salt or with salt and chili powder.
Ingredients (for salt vadu)
Maavadu/ Baby mangoes : 2 kilo*
Salt : Half cup (80 ml)
(I use rock salt because it tastes better and is organic. Grind the rock salt before adding to the vadu.)
METHOD
Wash the vadu well. Spread it in a cotton cloth and let it dry completely (approx. 1.30 hours).
Once the vadu is dry, transfer in stainless steel or china ware container. Add the salt and toss well. Close the container with thin white cotton cloth (preferably veshti). Every morning toss it. By the fourth day, the salt would have dissolved and water will ooze. Now you can refrigerate if you want. And you can pretty much start eating!!! After about a week, the vadu will start shrinking in size which is a sign that the salt is being absorbed.Ingredients (for spicy vadu)
Maavadu/ Baby mangoes : 2 kilo*
Turmeric powder : 1/4th of a teaspoon
Salt : Half cup (80 ml)
Chili Powder : Half cup (80ml)
(I dry roasted red chili and powdered in the mixer grinder. But you can use regular store bought chilli powder too.)
You can grind chili powder, salt and turmeric powder together.
Rest of the method is same as the salt vadu.
*I have given measurements for vadu that is in the size of gooseberries. If you have smaller vadu, increase the measurement of salt and chili by 3/4th tablespoon.
TIP : WHEN YOU STORE VADU (REFRIGERATED OR NOT), COVER THE MOUTH OF THE JAR/ BOTTLE/ CHINAWARE WITH A PIECE OF WHITE CLOTH SEALED WITH A RUBBER BAND INSTEAD OF USING THE LID. THE CLOTH WILL ALLOW LIMITED BUT NECESSARY AIR CIRCULATION WHICH WILL AVOID FUNGUS FORMATION.
No comments:
Post a Comment