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Maavadu / Vadu maangaai – The Classic

 A pickle made using Maavadu (tiny baby Tender Raw Mango which can be found on mango trees during the months of March and April) is very popular in Tamil nadu. Unlike other pickles, Maavadu pickle is little watery which actually helps it to blend totally with the Curd rice (it’s romantic partner) as one. One can eat Curd rice all day with Maavadu, I swear!

 The Maavadu pickle is a mixture of Crystal Salt, Red chili powder, Turmeric powder, Sesame oil, Mustard seeds and the baby Tender Raw Mangoes (which waters over a period of time) which gives an awesome taste and flavor. It takes at least 3-4 weeks for the maavadus to become tender. More they soak, better they taste. The Maavadu water taste equal to Maavadus. Since the baby mango has a lot of fiber in it, the pickling process takes place over a long time. The best Vadu Maangaai pickle calls for the highest quality red chilly powder and baby mangoes of correct size and growth. (** We at Sweet Karam Coffee take care to buy mangoes with stem only. Otherwise, they will rot in no time. **)

 Come summertime and mango season our grandmothers start scheduling their whole day around one thing – pickles. Armed with baskets of mangoes, boxes of spices and bags of salt they spend months curing, salting, seasoning and drying. 

 It goes really well with the traditional & healthy morning left-over rice porridge (probiotic power!) & needless to say, the Curd rice. Store the maavadus in an airtight container. Make sure you shake them daily.

 Note: The pickle has to be refrigerated at once if weather is humid.

Kindly note initially, the Maavadu water will be slightly salty only. Don't worry. As days go by, mangoes will take in the salt and spices.

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