Monday, 15 June 2020

Vadu Maangai Oorgai Recipe/Maavadu/Vadu Maangai/Raw Baby Mango Pickle/How to make Vadu Maangai Oorgai with step by step photos

Vadu Maangai Oorgai is another traditional pickle made in South India. It is a very simple and easy recipe that is made with baby mangoes, mustard seeds, rock salt, castor oil and red chilli powder. The best part in making this Oorgai/pickle is, it does not involve any cooking or cutting. Any way friends, do try out this vadu maangai oorgai and post your comments here. Meanwhile do check out other interesting Pickle Recipes here.

Here’s how to make Vadu Maangai Oorgai with step by step photos…

Ingredients
Maavadu/Vadu Maangai
1 kg
Sea Salt/Kal Uppu
100 gms
Gingelly Oil/Castor Oil
3 tsp
Mustard Seeds/Kadugu
1 ½  tbsp
Red Chilli Powder
50 gms
Turmeric Powder
1 tsp
Preparation Time: 20 minutes                     Recipe Course: Side Dish/Condiments
Author: Priya Anandakumar                       Recipe Cuisine: South Indian

Method
Freshly plucked raw baby mangoes/vadu maangai

Wash the vadu maangai/baby mangoes thoroughly with water 2-3 times and drain the water.

Wipe the mangoes with clean cloth and keep on a dry plate. Let the mangoes dry completely under the fan for about 30 minutes. Make sure the mangoes are dry or else fungus will form after the pickle is made.

Transfer the dry mangoes to the container in which the pickle is to be made.
Add the castor oil to the mangoes, and shake [kulukkavum] the container really well, so that the oil is coated in all the mangoes.

Add one cup of kal uppu/sea salt to the mangoes. Shake the container really well.

Dry roast the mustard seeds/kadugu in a pan.

Cool it and add it to the mixer and grind it to fine powder.

Add red chilli powder, turmeric powder to the mixer and grind everything well.

Add the ground powder to the mangoes and shake really well. Make sure the maavadus are coated nicely with the masala.

Close the container and keep it in a dry place. Make sure you shake the container twice daily for atleast 4-5 days. The maavadus start oozing out water slowly and will start to shrink.

The maavadus will take at least 3-4 weeks to become tender. The more they soak the better they will taste.

The salt, chilli powder and the mustard will combine and form the maangai thanni/thin gravy.

Yes, super tempting, spicy, sour and delicious Vadu Maangai is ready to be enjoyed.

You can either store it in the same container or store it in small bottles/jars. If stored properly the maavadu will stay good for over a year at room temperature.

Suggestions:
I have added the sea salt as such; you can powder it in mixer and then add it.
You can add 1-2 tsp of more gingelly oil as well.
Instead of red chilli powder, you can grind dry red chillies along with salt and mustard seeds.
Make sure you shake the mangoes twice a day for at least 2-3 weeks.
Store the Vadu Maangai Oorgai in clean air tight container jars/bottles.
Use only clean dry spoon to get the maangai out of the jar/bottles.

Thank you all for visiting my space, please come back again for more tempting, spicy and delectable Oorgai Recipes from my kitchen.

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Have a great day and enjoy.

Until then I am signing off…



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