MAAVADU / VADUMANGAI (TAMILNADU STYLE)

This is a typical tamil brahmin style pickle from Tamilnadu. This one is different from the kadugumanga pickle posted earlier.

INGREDIENTS:

Small,tender mangoes - 10 measures
Salt - 1 measure
Dry red chillies - 1 measure
Mustard seeds -1/4 measure
Castor oil - 2 tsp.
Turmeric powder - 2 tablespoons

METHOD:

Leave a little stalk in the mango and wash the mangoes well.

Dry it with a neat towel. Put the mangoes in a ceramic jar(jaadi).
Pour the castor oil and mix well till all the mangoes are coated with oil.

Add salt and turmeric powder. Shake well OR turn it upside down using a dry ladle daily for 4-5 days.

The mangoes will shrink. The salt will dissolve and become watery. Now, grind together dry chillies and mustard seeds to a fine powder and add to the mangoes and mix well. Again, shake well OR turn it upside down daily for another week. The solution should always be 2 inches above the mango level.

Maavadu or Vadumangai will be ready to eat within 10 days.

Store in a small bottle for daily use. Always use a dry spoon or ladle to take out the mangoes. Never use your hand.

This can be refrigerated and used for a year or more. Goes well with curd rice and even sambhar saadam.

NOTE: Chillies and salt can be used as per individual taste.