Maavadu / vadu manga/ vadu mago is nothing but baby mangoes. A specific variety of this tender mango is made pickle, the ever popular “vadu mango pickle”. Mom makes more like the neer nellikai, which is also my most favourite. I like the water more than the nellikai/mango. It tastes great with more sadam/ thayir sadam. I can live with it! But this way of authentic maa vadu pickle I learnt from my MIL. She has this recipe in her handwritten cookbook, which she shared me over the phone and I tried it successfully for the first ever time in my life. And every day when I open the jar of this pickle the whole space is full of the pleasant mango flavour along with the spices! Wow! Too much!.
I clicked these pictures just after one day I prepared, coz the baby magoes where photogenic and actually I was too much enthusiastic to click it, cant wait until it gets soaked. How ever the picture below the ingredients table has been shot only after one week, just to show the looks of the shrunken, well soaked maavadu. Anybody remembering any tamil song now as you read this post?
Vadu Mango pickle Recipe
*The baby mangoes should be round variety
To Roast and grind
Serve with sambar/ rasam sadam ( I don’t do this, but have heard it will be good) or classically with the thayir sadam. Spicy and flavourful, simply a treat every single time you eat/lick it!