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Maavadu Recipe – Superior Delicacies


A tangy and scrumptious South Indian pickle made with younger inexperienced mangoes, loved as a aspect dish with curd rice.


Maavadu, also called Vadu Maangai Pickle or Tender Mango Pickle, is a scrumptious and tangy Indian pickle made with younger inexperienced mangoes. This conventional pickle is a staple in lots of South Indian households. It’s a aspect dish with rice and curries.

The pickling course of entails marinating the mangoes in a combination of salt, spices, and oil, which reinforces their flavour and preserves them for months. Maavadu is an ideal accompaniment to a easy meal, and its burst of flavours will go away you wanting extra.






Maavadu Recipe

A tangy and scrumptious South Indian pickle made with younger inexperienced mangoes, loved as a aspect dish with curd rice.

Prep Time15 minutes

Prepare dinner Time15 minutes

Complete Time30 minutes

Course: Aspect Dish

Delicacies: South Indian, Tamil Nadu

Key phrase: Tender Mango Pickle

Substances for Maavadu

  • 8 cups Maavadu Small even sized tender mangoes
  • 1 cup Powdered Rock Salt
  • 1 cup Pink Chillies
  • 3 tbsp Caster Oil

Grind to stick:

  • 3 tsp Turmeric Powder
  • 2 tbsp Mustard Seeds

The way to make Maavadu

  • Wash maavadu and unfold over a fabric to take away extra moisture.

  • Powder rock salt in a mixie after which measure.

  • Grind mustard and turmeric utilizing little water to a thick paste.

  • Coat mavadu with caster oil. Then smear mustard, turmeric paste to that utilizing dry arms.

  • Add salt, shake nicely and retailer it in a bottle.

  • Combine nicely day by day 2 instances for one more 2 days. Inside two days water oozes out from the pickle. (those that don’t need spicy pickle can use the pickle as it’s after mangoes will get soaked nicely)

  • Soak for 3 days and on the fourth day powder the pink chillies in a mixie. Add little of the oozed out water to that and grind to a paste.

  • Combine this floor paste nicely with mavadu. Tie with a clear fabric on prime of the jar.

  • Combine the pickle on a regular basis for one more 10 days with out fail.

  • Pickle is able to serve.


Be aware:
8 cups roughly involves 1 padi.
Add 1 cup of water with salt and permit to boil till it dissolves. Take away from hearth and permit it to chill. Add with coated mavadu and retailer it in a bottle or jar. Even when salt doesn’t dissolve utterly you possibly can add it to mavadu. It is going to dissolve utterly in just a few days time.


How lengthy does it take to make Maavadu?

The time it takes to make Maavadu depends upon the tactic of preparation you observe. Nonetheless, sometimes, it takes 3-4 days to marinate the mangoes and put together the pickle.

Can I take advantage of any mango to make Maavadu?

Whereas you should use any mango to make pickles, it is strongly recommended to make use of younger inexperienced mangoes which might be agency and unripe for the very best flavour and texture.

How do I retailer Maavadu?

Maavadu must be saved in an hermetic, cool, dry container. If saved correctly, it could final for a number of months.

Is it potential to make Maavadu with out oil?

It’s potential to make Maavadu with out oil. Nonetheless, the pickle might have a distinct style and texture than the standard model.

What are the well being advantages of consuming Maavadu?

Maavadu is wealthy in antioxidants and nutritional vitamins, and it could help in digestion and enhance immunity. Nevertheless, it’s excessive in salt, so it must be consumed carefully.




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