Saturday, March 26, 2011

Vadu Mangai

I saw fresh maavadu's in mada street mylapore,got tempted and bought a small quantity.I always refer to meenakshi ammal"cook and see"book for a lot of recipes especially this because it stays for a long tried to do the way she had written,of course i adjusted the salt and chillies according to my quantity.


Mini  mangoes(maavadu)
Mustard seeds
Red chillies
1small cup
Castor oil

1.Wash the maavadus and wipe with a clean cloth and dry it for an hour.While choosing the vadu buy it with the stem,round (rumani vadu's) are appropriate for vadu mangai.Apply castrol oil over the vadus.
2.Dissolve one small cup of salt in one cup of water heat it up and allow it to evaporate into half the it and keep it aside.Grind the mustard seeds and red chillies.
3.Grind into a smooth paste.
4.Take a dry vessel put the cleaned mangoes,the ground paste and the salt water.
5.Let it soak for few days.Every day once just mix it with a dry spoon.The vadu will shrink like shown in the picture to absorb the salt and chilli.Then it is ready.


  • Boiling the salt water method helps the pickle stay for a longer time.
  • Adjust the salt and chillies according to your taste.
  • It is heavenly when had with curd rice.


Reshmi Mahesh said...

This is my fav pickle....if thats there I can have fud without anything else....lovely..

sweethome said...

my favourite pickle. Wish I had some from the jar

Padhu said...

My all time favourite pickle .Looks yummy

uma shankar said...

Thank you ladies!

Kalpana Sareesh said...

Pls send the jar to me..its yummm..

uma shankar said...