Vadumangai Recipe in Tamil| Maavadu Oorugai |New Method| மாவடு ஊறுகாய்

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Vadumanga/Maavadu/Vadumangai is a traditional pickle recipe of baby mangoes. Rumani variety baby mangoes are used for this recipe. Kilimookku or Bangalore variety baby mangoes too are used by some. Tender, firm and fresh mangoes with stem intact are used for vadumangai. March is the season for vadumangai as it is the only month when baby mangoes are available abundantly.
Mangoes are rich in phytochemicals, antioxidants and healthy friendly compounds. They are antioxidants, antibiotic, antifungal,antiviral,antidiabetic in nature. Mangiferin found is mangoes is a super antioxidant. It helps to combat the ill effects of free radicals in the body. Saponins and other flavonoids present in mangoes helps in detoxing the body. It keeps us younger. It suppresses the growth of tumour cells and this prevents cancer. The compounds are extensively used for HIV patients to improve their immunity. It helps in preventing diseases like alzeimers and Parkinson's. Since it binds to the cholesterol molecules, it helps in weight reduction. Mangoes are rich in vitamins and minerals too. It's a treasure house of Health at a low cost with no side effects.
No wonder our ancestors found a method to preserve it and use it till the next harvest a year later. Mangoes are one of the few naturally occurring antioxidants. This recipe is a traditional recipe with no chemical preservatives. It uses very simple ingredients and is very easy to make. The addition of vadumangai to daily diet is highly recommended. There are very few dishes that offers the "thuvarppu" taste(astringent). This is one such dish. Astringent fruits and vegetables help in detoxing the blood, prevents clumping of platelets and helps improve immunity.
Ingredients and method :
Vadumangai - 8 measure
Rock Salt- 1 measure
Chilli powder - 1 measure
Mustard Powder- 1/2 measure
Turmeric powder - 1 tsp
Castor oil - 1 tblsp
Water - 8 measure
* Select tender, crisp and firm mangoes in bright colour. Discard bruised and discoloured ones.
* Keep a small portion of skin intact. Wash and dry well using a kitchen towel.
* Use any cup of your choice and measure the mangoes. For every 8 cups the above quantity of ingredients can be added.
* To the baby mangoes, add turmeric powder and castor oil. Mix well so that the oil forms a coating on the mangoes. This helps as a preservative as well as to absorb the spices.
* Grind salt, mustard and chilli powder together.
* Take a clean dry container and add 1 tsp vinegar. See to it that all the sides of the container are coated with vinegar. This helps in long shelf life.
* Now add one layer of mangoes followed by a layer of spice powder. Keep alternating till both are finished. If there is excess powder it can be added to the top.
* Cover and let it rest for 2 days. After 2 days mix it well using a wooden spoon.
* Boil water, cool completely and then add till the mangoes are well immersed.
* Cover and keep it aside. Keep mixing it with wooden spoon every alternate day. It will be ready by 3 days. However the longer it soaks, better the flavour and taste.
* Refrigerate in glass or porcelain containers.
* Alternatively, the spices can be boiled along with the water, cooled and added too.
Healthy cooking. Happy living.
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