Mam excellent effort doing the initial process in ur hotel room itself. Luved how u improvised with the hotel glass for measuring and buying new jars for transporting. Just one thing, kadugu/mustard is a must for maavadu....kadugu ground with maavadu water is what gives this the signature pungency more than chillies. Hence "kadugu sirithaalum kaaram kuraiyaathu".
Namaste mam and sir. What a crystal clear explanation with demo mam! esp., the salt ratio is tooooooo good. Nijamavae, vadumanga and mahallikizhangu are very "jore" partners for thaiyir sadham. "vadumanga jaadi"nnae irukkum periiiiisa. Thank you so much mam for the mouthwatering vadumangas. In spite of your hectic schedule and extreme fatigue, you were so thoughtful to share this with all of us. very kind of you mam. Romba pramadhama irundhadhu mam.
In school my kerala friend used to get...thats how i was introduced to this pickel...i love it since then...thanks for telling the process...its quite easy to prepare..pls show the final how it turned out after 10 days...thanks mam
Vanakkam Gita amma, we also prepared this tender mango pickle with castor oil but nowadays April & May are very hot, sometimes more than 46 degrees temperatures in gujarat therefore we have to preserve it in refrigerator. Tanks for sharing this old yummy recipe.
Wows ! My mouth started watering. I should had watched this recipe before ... It is September and still raining in Mumbai. But sure this next season 💯 percent I will make with min 5kg... Thanks for this mouth watering recipe which we can have with fermented rice or curd rice. I will pick up more recipe from your channel. I love South Indian food. And yes tomorrow morning, my sister is preparing idli sambar and coconut chutni. My Favorite.... Thanks for Mouth Watering video. Good Bye.
I love this pickle with hot rice and ghee😋😋 But full today I have been using readymade pickle and I was feeling bad because it contains three to four tender mango in it 🤨and their price😡😡 So after this vlog no more readymade 💁♀️ Thank you and as always u win our hearts...luv u amma(sorry but felt like calling you as amma)
Hello ma’am, thanks for sharing ur mango pickle recipe with us. Just small question sesame oil is regular or you have make it warm and then added??? Thanks
👌Yummy Gitaji. I have a question here. Please, if you can help me. My mother was a very enterprising woman and she used to make these tiny mango pickle, in the Tamilian way. But, she was taught to make with mustard also added, and a beaten mustard gave a lovely red colour to this brined pickle. Please enlighten me as to what that was. Unfortunately, I didnt learn it from her. All youngsters out there, please do not lose such gems of recipes from your family members. Thank you Gitaji.🙏🙏❤
Hi Gita, what an amazing process. I have always heard of mango pickle but just assumed the mango rinds were cut off and all other spices mixed in with the cut mango pieces.
I REALLY enjoy watching this video very well explained ... thank you so much for sharing all of this info i have a question please what to do with soft mango since you said we shouldn't pickle it
Ma'am, after mixing turmeric and chilli flakes, shall we keep it in refrigerator? or at normal room temperature? because you asked to keep it for 15 days for the pickle to be ready..
Swapna, no need of methi seeds . Mustard oil will not go well with this pickle. No kalonjig too. You can grind red chillies and make a paste and add if you like
Madam... Like your videos... Specialy you represent them... Please make avideo on how to take care of our health at the age of fifty.. Now its menopause time.. It will be helpful for me and my friends... You look very energetic... What's the secret... Please share...😊waiting ....
Madam I have made regular Mavadu only . In kadugu manga I will grind mustard and red chilli. At home we prefer not to add chillis to this. thank you so much for your kind affection
Thanks a lot Aunty . I found these mangoes in 1/4 kg packs at Kovai Pazhamudir Nilayam . Didn't buy as I don't know what to do with it . Now I will surely try this out .
u talk in very decent manner. soft spoken , well described and totally hygienic...I have seen most of d videos of yours mam.
Mam excellent effort doing the initial process in ur hotel room itself. Luved how u improvised with the hotel glass for measuring and buying new jars for transporting. Just one thing, kadugu/mustard is a must for maavadu....kadugu ground with maavadu water is what gives this the signature pungency more than chillies. Hence "kadugu sirithaalum kaaram kuraiyaathu".
Thanks a lot for your suggestion
Will definitely try it n h ow much mustard pwd shd we take for 1 kg of mango pls ?
World's best combination curd rice and vadumanga. 👌👌yummy 😋 😋 and tasty. Mam you made the process very simple and easy. Thankyou
Glad you liked it
Namaste mam and sir.
What a crystal clear explanation with demo mam!
esp., the salt ratio is tooooooo good.
Nijamavae,
vadumanga and mahallikizhangu are very "jore" partners for thaiyir sadham.
"vadumanga jaadi"nnae irukkum periiiiisa.
Thank you so much mam for the mouthwatering vadumangas.
In spite of your hectic schedule and extreme fatigue,
you were so thoughtful to share this with all of us.
very kind of you mam.
Romba pramadhama irundhadhu mam.
Yes. Anda kaalam madiri mavadupoda mudiyalaye! Irundalam naaku kekaradha! Konjamanum poduvomenu asaiyadaan irukku!!
In school my kerala friend used to get...thats how i was introduced to this pickel...i love it since then...thanks for telling the process...its quite easy to prepare..pls show the final how it turned out after 10 days...thanks mam
Sure..thanks
Wow amma mouth watering. My favorite pickle.... thank you amma👃👃👃👃👃👃👃👌👌👌👌👌👌👌👌
Thanks
Vanakkam Gita amma, we also prepared this tender mango pickle with castor oil but nowadays April & May are very hot, sometimes more than 46 degrees temperatures in gujarat therefore we have to preserve it in refrigerator. Tanks for sharing this old yummy recipe.
Thanks for sharing
Finally ...... Thank you very much Madam. now i can make it with correct measurements, as i have a tree in my house and my family loves it
Thats really very tempting. Nice fresh mangoes straight from the tree Usha!
Wows ! My mouth started watering. I should had watched this recipe before ... It is September and still raining in Mumbai. But sure this next season 💯 percent I will make with min 5kg...
Thanks for this mouth watering recipe which we can have with fermented rice or curd rice.
I will pick up more recipe from your channel. I love South Indian food.
And yes tomorrow morning, my sister is preparing idli sambar and coconut chutni. My Favorite....
Thanks for Mouth Watering video. Good Bye.
I love this pickle with hot rice and ghee😋😋
But full today I have been using readymade pickle and I was feeling bad because it contains three to four tender mango in it 🤨and their price😡😡
So after this vlog no more readymade 💁♀️
Thank you and as always u win our hearts...luv u amma(sorry but felt like calling you as amma)
thank you so much Nayana.. Its perfectly alright to call me Amma!
@@GitasKitchen thank you
Yummy
My all time favorite and it remains my granny who always prepare this in our family
Lucky you!
I like this pickle n always buy it. Now I shall give it a try.
Enjoy!
Aunty, your pickle recipe is excellent. Thanks for sharing.
Welcome
Do we need to keep it in fridge? I made exactly as per your instructions. It came out excellent. But have got fungus now??!!
No need to keep in fridge. Throw out the top layer and use
Really?? Is it safe to use? The taste would have gone bad!!
Very nice..simple trik for making this pickle..super mam
thanks
Wanted this recipe very much, thank you so much mam
Welcome Sukrutha
Made it so simple for us...thanks Gitaji...you have a wonderful smile always..😊
Thanks Lila
Hello ma’am, thanks for sharing ur mango pickle recipe with us. Just small question sesame oil is regular or you have make it warm and then added??? Thanks
normal oil
Wow...Mouth watering recipe
Thanks!
👌Yummy Gitaji. I have a question here. Please, if you can help me. My mother was a very enterprising woman and she used to make these tiny mango pickle, in the Tamilian way. But, she was taught to make with mustard also added, and a beaten mustard gave a lovely red colour to this brined pickle. Please enlighten me as to what that was. Unfortunately, I didnt learn it from her.
All youngsters out there, please do not lose such gems of recipes from your family members. Thank you Gitaji.🙏🙏❤
She must have ground mustard and red chilli to a paste and added to the brine
Geetaji we add mustard seed powder too.
Yes we add in kadugua manga
Correct
Mouthwatering recipen thanks mam.👌👌👌👌👌👌👌👌
Welcome
Hi Gita, what an amazing process. I have always heard of mango pickle but just assumed the mango rinds were cut off and all other spices mixed in with the cut mango pieces.
This is just one method. There are many varieties of making pickle. We sometimes grate it, sometimes cut into pieces and so on.
Gita's Kitchen Thanks Gita, I understand now. Very interesting. Thanks for sharing all your great recipes, love your channel. Have a good weekend😀
A very traditional recipe...liked by all😊 Gita ji..do we have to refrigerate it?
Not necessary
Wow aunty 2nd comment. Superb n new background from Udupi. I love Vadu Magaaa. Yummy yummy.
Thanks
Traditional recipe 👌 👌👌
Yes
I REALLY enjoy watching this video very well explained ... thank you so much for sharing all of this info
i have a question please what to do with soft mango since you said we shouldn't pickle it
You can make already to eat chutney
@@GitasKitchen Thank you for your reply
Thanks man for sharing your lovely recipes and experience.
Thank you smriti
Geetaji loved the pickle recipe . Just wanted to know how can we have more juice in the pickle ? Can we add water ?
Dont add any water. The pickle will itself ooze out water in a few days!
I have already soaked mangoes. Thank you for the recipe
Thanks
Gita aunty a very tasty recipes & mouth watering yumeee we add mustard & little fenugreek seeds & sesame oil. 😋👍👌
Yes we can add that and one hing too. Ive just shown the very basic version
wow perfect mango pickle !!!!!!! i like ur presentation !!!!!!!!!!
Thanks!
Suuuppp So simple method Mam... Nice Trick also Txx
Welcome
Wow !! I will try it. Thank you for this video.
Welcome
Thank you for sharing!! Will surely make it soon - had always wanted this recipe.
Welcome
Very tasty 👍😋
Hi Gita aunty. If I added less salt and see that there is not much water collected in the jar even after 3 days, can I add extra crystal now ?
yes you can
Ma'am, after mixing turmeric and chilli flakes, shall we keep it in refrigerator? or at normal room temperature? because you asked to keep it for 15 days for the pickle to be ready..
At room temperature is fine
, sooooooper ji 🙏🌹 thank you soooooo much Geetha ji 🙏🏻🙏🏻 God bless you all for ever 💖💖🙏🏻🙏🏻🙏🏻🙏🏻🌹🌹💖🎁🎁🎉🎉🌷🌷🙏🏻🙏🏻🙏🙏
Most welcome 😊
Super recipe Mam mouth watering
thank you
Your gold Saree is soo pretty. And I have never seen this recipe before.
What dishes can be accompanied with it?
And can it be eaten like achar?
Thanks. This is an achar which is eaten with curd rice.
@@GitasKitchen Thankyou Gita G
Im going to make this summer.Thanx again
Yummy and mouthwatering...
thank you!
Wow Super duper mam. Can I get these mangoes in Delhi
I don't know dear
So good
Mam ! few Questions
Can we add 1 teaspoon Ulwa podi or methi seed?
Can we add mustard Oil instead of Castor or Till oil ?
Can we add Kalonji ?
Swapna, no need of methi seeds . Mustard oil will not go well with this pickle. No kalonjig too. You can grind red chillies and make a paste and add if you like
Hello mamr these special mangoes or regular one and if I want to buy ready pickle where to buy
amzn.to/470hFPk these are tender mangoes
Mam.. what about adding mustard while grinding?? U hv not done that?
We can grind and add that too as kadugu mangai
Hi Geeta. Thank you for the recipe. 😊
Welcome shashikala
Gitaji , in Mangalore we get pickles chilly and also long red chillies which are not hot . I bring from Mangalore . Here chillies are too hot .
Oh.. Ok
Is there any neccessity to keep the pickle in the sunlight at any stage of the process?
No need
Madam should we store it in fridge or can we keep in room temperature
Keep outside at room temp
Gitadidi you look very beautiful in the blue sari and thank you for the mango pickle recipe. As always 👍.🙏
Thank you Vin!
Shall we have to store it in fridge or can keep it outside itself? Which is better?
you can keep outside also
@@GitasKitchen oh! Thank you so much..
@@GitasKitchen வெளியிலேயே வைத்தால் கெட்டு போகாதா? எவ்வளவு நாட்கள் வைக்கலாம்.
What abt hing?
Yummy, mouth-watering
Thanks
Fine... very nice...
Thank you
Wooow mam v nyc
thank you
Excellent
Thank you so much 😀
Mam some people mix mustard powder also but you didn't. Should we mix, if so how much
You can make without mustard powder also
Madam... Like your videos... Specialy you represent them... Please make avideo on how to take care of our health at the age of fifty.. Now its menopause time.. It will be helpful for me and my friends... You look very energetic... What's the secret... Please share...😊waiting ....
I have already uploaded a video on Health and fitness for women. Please check my playlist
Thanks madam for your prompt reply... But you did not share your own secret... I want to know that.... 😊
Mouth watering recepie mam,
Thank you
Hello mam if we dont get crystal salt can we use normal powder salt ?n what would b d perportion?kindly reply thanks
1 kg mango 200gm salt
Mouthwatering.
Thank you!
Do that much chillies are enough for those mangoes? What about mustard seeds ?
You can adjust as per your taste, Mustard also can be added in kadugu manga.This is the basic version
Very well explained. Superb..😘
Super recipe thank u mam. Where it bought from u mam
In the market at Udupi!
Gita ji, very nice. But one thing, instead of putting in plastic container, if you use glass bottle , it will be better.
Ihave transferred to ceramic container. Used plastic only for transporting by train as i didn't want the jar break!
Hi aunty.. Nithya here... Mouth watering 😋😋😋
Thanks Nitya
Thanku amma nice recipe
Looking lovely 😍 nice sari too 😍😘
thanks Sneha
Shouldn't you add mustard powder as well? It gives a special flavour and taste.
Yes, we add when we make Nadu Manga. This is the basic recipe
Kadugu Manga!
Can we use coconut oil
No we dont add coconut oil
We hav to keep under d sun wn im only keeping for 3 days????
No need to keep in sun
Thank you for the recipe
Welcome
Waiting for this recipe. Thanks madam.
Welcome Indu
Thanks mam
Geeta i hv a doubt... didn't you add mustard seeds?
We can grind mustard red chillis grind and add as kadugu Manga also
Mam there is no need to drain water
no need
Gitaji,can vadumango be stored in stainless steel container..?
please use glass/ceramic containers
No not all .
The steel jar will disintegrate.
Now days I watch they use plastics lot .
No . Please use ceramic or glass containers only
Excellent 👍
Thanks for the visit
Sincere you tuber.differnt vlog.,👌
Thanks Gayathri
Geetaji please post a picture of ready wadumanga pickle after some days.
Sure Neha
Geeta mam u did nt add kaduku sarasu in da tender mangoes. I add some Asafotida also.
We can add that too.Different methods.
From where do you buy this raw tender mangoes?
This was two years ago in Udipi Easily available in T Nadu
Yummy.👍🌹🌹🌹
Thanks!
Gita's Kitchen welcome Gita Ma’am..🌹🌹
Tq very much Githa garu
Welcome Deepa
Nice receipe
Thank you
Wow Yummy 😋 Thank you
Thanks
Easy& simple to make
Thanks
Where do I got tender mangoes
www.srivarahafoods.com
Is this special type of mango.
Yes they are tiny tender mangoes
Nice pickle
thanks
Mami how to do uppu mavade
We can avoid the chilli powder I suppose . Is that what you want?
Hello madam how are you?v. Nice every year we buy & put like this madam, but this year I'm in b. Lore krpuram we don't know where we got
You can try in Malleswaram
Thanq u so much madam
Dear Geeta Beti u have forgotten to Add mustard powder which is a must in this kadugu maangai
Madam I have made regular Mavadu only . In kadugu manga I will grind mustard and red chilli. At home we prefer not to add chillis to this. thank you so much for your kind affection
Hello aunty this z alekhya
I dnt knw this type recipe really listinning ND wtchng mouth watering defnately I Wil try
This is typical Tnadustyle recipe
Thanks a lot Aunty . I found these mangoes in 1/4 kg packs at Kovai Pazhamudir Nilayam . Didn't buy as I don't know what to do with it . Now I will surely try this out .
Maya Santhosh which Pazhamudir Mulayam in Coimbatore?
Mam which pazhamudir Nilayam?
Enjoy!
Aunty your recipe is nice
Traditional south Indian recipes also send
We add mustard seed powder in this.
Yes you can add
In Karnataka we call it midigayi or appemidi mango
Super
Thank you