Mavadu - வடு மாங்காய்

1. Vadumangaai 1 kg
2. Powdered Salt - 150 gms 1/2 to 1 Cup
3. Freshly purchased Chilli Powder 1/2 to 1 cup
4. Turmeric Powder 2 teaspoons
5. Gingelly Oil or food quality castor oil 4 tablespoon
6. Mustard Seeds 2 tablespoon

  (Traditional method))

Pre-Preparation

1. Remove the debris and big stalks from the mangoes. Some people prefer small pieces of stalk stuck to the vadus(baby mangoes). Wash thoroghly and spread it over a clean towel for them to dry. Make sure all the mangoes are dry. If they are wet then it well get spoiuled soon.
2. Pour the oil and spread thoroughly so each mango is coated with oil.
3. Take a big vessel and spread a layer of salt at the bottom and put the mangoes. Again spread a layer of salt and repeat the process.
4. Cover the mouth of the vessel or jar with fine cloth and close it with lid. This should be kept aside in a dry clean corner of your home. Shake this vessel thoroughly twice a day making sure all the mangoes are evenly absorbed with the salt.


Preparation
5. After 10 days, the mangoes would have shrunk and you could see water has formed. Carefully remove the water and pour it in a vessel.
6. Grind the mustard seeds to a fine powder. Add turmeric powder , chilli powder in this water and stir and mix thoroughly. If you find it very thick you can add a cup of clean water
7. Add all the mangoes to this water and mix well
8. The little mangoes should be ready in another 2 days
9. If handled carefully, this will keep for over a year
  (Contemporary Method)

1. Remove the debris and big stalks from the mangoes. Wash thoroghly and spread it over a clean towel for them to dry. Make sure all the mangoes are dry. If they are wet then it well get spoiuled soon.
2. Add these dry mangoes in a big vessel.Pour the oil and spread thoroughly so each mango is coated with oil.
3. Grind the mustard seeds to a fine powder. Add this mustard seeds powder, salt, turmeric , and chilli powder and mix thoroughly.
4. Cover the mouth of the vessel or jar with fine cloth and close it with lid. This should be kept aside in a dry clean corner of your home for atleast 10 days.Shake this vessel thoroughly twice a day making sure all the mangoes are evenly absorbed with the salt and chilli mixture.
5. The little mangoes should be ready in another 10 days
6. If handled carefully, this will keep for over a year.


Tastes great with curd rice,buttermilk rice.