Perfect South Indian Side Dish Tamil Recipe - Vadu Maanga/Mavadu

How to make spicy Tamil Recipe Vadu Maanga/Mavadu in a traditional way. Ingredients required for Vadu Maanga/Mavadu. Description about Vadu Maanga/Mavadu.

Perfect South Indian Side Dish Tamil Recipe - Vadu Maanga/Mavadu.

Tamil Recipe Vadu Maanga/Mavadu - Baby size

Short Description About Tamil Recipe Vadu Maanga/Mavadu:

Mild spicy Tamil Recipe Vadu Maanga or Mavadu is an ancient side dish which gains popularity among the people of Tamil Nadu for its unique flavor.

Right time to make this Tamil Recipe Vadu Maanga or Mavadu is during summer season (mango season) where the markets in Tamil Nadu would be full of Vadu Maanga or Mavadu.

It is usually stored in huge ceramic pickle jars with air-tight lids so that the crunchiness of the mango remains throughout. Don't miss to make this Tamil Recipe Mavadu/Vadu Maanga Pickle during mango season.

Ingredient Required For Tamil Recipe Vadu Maanga/Mavadu:

Tamil Recipe Vadu Maanga/Mavadu - Spicy Mavadu
Good small (baby) raw mangoes - 6 litres
Table salt - 1 litre
Chilli powder - 2 cups
Mustard - 50 gms
Turmeric powder - 2 tsps.

Method To Make Tamil Recipe Vadu Maanga/Mavadu:

Wash the mangoes and drain with a cloth in a bamboo basket. Clean a porcelain jar well, dry it and put four handsfull of salt in it. Put four handsfull of mango over it.

Again put another four handsfull of salt and top it with a similar quantity of mango. Repeat this till all the mangoes have been pickled. Keep the jar closed for a day.

After a day, stir the mangoes fully from top to bottom and add the chilli powder and turmeric powder. Grind the mustard into a paste using the mango-water itself and add that also. Stir well and keep the mouth of the jar closed with a clean white cloth as shown in the image, so as to maintain the crispness of the Vadu Maanga/Mavadu for a longer time.Tamil Recipe Vadu Maanga/Mavadu - Mavadu Jars

Fragrant Tamil Recipe Crispy Vadu Maanga/Mavadu is ready to be eaten as a perfect side dish for Curd Rice.

Note: No need to regrigerate as it would last upto two to three years, when taken proper care to mix it regularly.


No responses found. Be the first to comment...

  • Do not include your name, "with regards" etc in the comment. Write detailed comment, relevant to the topic.
  • No HTML formatting and links to other web sites are allowed.
  • This is a strictly moderated site. Absolutely no spam allowed.
  • Name: