Vadu mangai or maavadu,a much known name is a no cook pickle made with tender mangoes that fall of from the tree during the beginning of mango season.It is a classic preparation, a very famous recipe of Tamil cuisine and the best part of this pickle is its simple procedure with simplest of ingredients.You hardly need 4 ingredients to make this pickle apart from tender mangoes and there you go with a pickle like nothing you have eaten before :). I was planning to try this pickle from the start of the season but was unable to purchase some,but my FIL brought some tender mangoes and I made these pickle immediately.The making of this pickle is quite interesting,unlike any other pickle we need to use castor oil (Vilakennai) in this pickle.The reason is mangoes cause heat and the heat is by castor oil which is a wonderful coolant.Though castor oil is very bitter there will not be even a hint of bitterness in the pickle while you eat.This pickle has a very long shelf life almost an year at room temperature itself but just ensure you use clean dry spoons and jars here.It is best to use salt crystals (kallupu) instead of table salt but if you are using table salt just make sure to increase the quantity.It is the water from the salt that aids in pickling and keeps the pickle from spoiling.I know I have been posting lot of pickles here but it is afterall mango season right :).Do I need to say maavadu and curd rice make a perfect match,try it for yourself to know :)Maa vadu recipeStar ingredients:Tender mangoesTime:15 minutesYield:1 cup
Ingredients:1 cup tender mangoes(25-30)2 tablespoon good quality castor oilSalt crystals (rock salt)1 teaspoon mustard seeds7-10 long dried red chillies1/2 teaspoon asafoetida1/2 teaspoon turmeric powderMethod:1.Pluck the stem if any from mangoes and wash them thoroughly to get rid of milk on the peel.Pat dry and dry under fan thoroughly.There should be even a drop of water.2.While the mangoes are drying dry roast mustard,dry chillies,asafoetida and turmeric powder.Once cooled powder it.3.Next add the castor oil to the mangoes and mix well with a wooden spoon to coat all the mangoes. 4.Add salt and powdered spices in layering method one after the other.Mix well with a spoon.Close the vessel and leave overnight.5.Next day transfer the entire contents to a glass/china jar and mix well or hake the closed jar very well each day.6.After 2-3 days the pickle will start to ooze out water and mangoes will shrink,by then the pickle is ready to consume.Notes:1.Make sure to use a glass jar with tight lid to store the pickle.2.There is no need to refrigerate this pickle3.If using table salt use more than you would when using rock salt4.Though some people use sesame oil it is best to use castor oil.
