Its summer... and mango time. Tender mangoes are seasonal treasures, pickled and preserved for a year.These are very tiny mangoes (1/2 an inch in diameter) in brine (Brine is a solution of salty liquid which is extremely high in saline content. It has been the procedure followed since ages in food production as a preservative, as salt inhibits the growth of bacteria) which are used for kadugu manga (kerala style) pickle. However, for Vadu mangai(Tamil Nadu style) pickle, little larger mangoes (1" diameter) are used. Recipe for vadu mangai, and kadugu mangai oorugai follows in the future posts. Brined mangoes when eaten with the tender seed, cures ulcers.
NOTE: THIS IS JUST THE BASIC METHOD OF BRINING THE MANGOES. PICKLING FOLLOWS IN COMING POSTS.
INGREDIENTS:
Very small, tiny, tender mangoes - 2 cups
Sea salt - 2 tablespoons
Pure castor oil - 4 drops
Turmeric powder - 1/8 tsp.
METHOD:
Choose tiny, firm mangoes with stalk. Leave a little stalk in the mango. Discard decayed mangoes and mangoes with a cut. Wash the mangoes well.
Dry it with a clean towel.
Pour the castor oil in your palm and mix well till all the mangoes are coated with oil.
Add salt and turmeric powder and keep it in an air-tight JAADI (Ceramic Jar) or sterile bottle for 3-4 days.Turn it upside down with a dry ladle daily.
The salt dissolves and the mangoes will shrink. Basic mangoes in brine are ready.
Wow this is my fav anytime...tongue tickling seeing this :)
ReplyDeleteThis is my fav pickle...Nice with curd rice.
ReplyDeleteanything with mangai is fine for me. the uppu manga looks tempting.
ReplyDeletenice with sambhar rice
ReplyDeleteThe mangoes are looking so fresh..this is one of my fav pickles along with vadu maangai.
ReplyDeleteMy favorite too, looks really mouthwatering, maavadu looks super cute!
ReplyDeleteUppu manga looks so delicious.Nice post.
ReplyDeleteLooks tempting and delicious!
ReplyDeleteOmg, its has been ages i had this uppu manga, kolluringale yenna..
ReplyDeletemy mom makes this during mavadu season.miss this a lot
ReplyDeletePickle looks wonderful dear. Great preparation.
ReplyDeleteDeepa
Hamaree Rasoi
What exactly we do with these Shanti didi? do we eat this just like pickle?
ReplyDeleteuppu manga is my fav..very yummy one...
ReplyDelete@ Madhu this is the basic preparation. Pickling follows.
ReplyDeleteI was just thinking abt vadu manga today and here I see this post.Awesome.Waiting to see the second post.I will try this summer for sure.
ReplyDeleteA traditional procedure done at home every year. Got to go and make it asap :) Thanks for reminding me with your post :)
ReplyDeleteYumm yummy love it.. waiting for the next post!!!
ReplyDeleteLooks yummy.. My fav too!!
ReplyDeletethis reminds me of my grand mother...
ReplyDeleteAhaaa! mavudu season in chennai??? very nice...
ReplyDeleteWe in Hyderabad crave for this pickle.Dont get the tiny mangoes here, though the big ones are known for the Avakai.Last year I had opportunity to get 3 varieties. One from Kerala, and from a farm in chennai and also from Mylapore market a palkad variety.I remember browsing for hours to choose a right method to pickle this.The method given by you is very easy.Will the weather, salt and water too matters for preparing this?It takes min. 24 hours after we buy mangoes n travel fr chennai.I wl try the above method this year. Thanks for the timely post.
ReplyDeletereminds me of m grand mom . she makes this maavadu every season. i miss the traditional maavadu.. drooling here.
ReplyDeletei love this..yummo!!
ReplyDeleteI'm truly drooling here...Love those cute little maavadu..
ReplyDeleteawww...maavadu with tahyir sadam goes wel....Have a query is there any substitute for Castor oil?
ReplyDelete