Maavadu Oorugai Recipe | Vadu Mangai Pickle | Baby Mango Pickle

Basically I am a big fan of pickle recipes right from my Childhood. I need to have at least one pickle variety for my curd rice.I don’t mind about the oil, salt and preservatives in it. My appa is just the same like me. He can eat even paruppu sadam, lemon rice, rasam rice and other rice recipes with pickle as side dish.

Even though we like all the pickles, Vadu manga urugai / Baby mango pickle is our family favourite. My mom doesn’t make pickles on her own getting afraid of fungus formation. So my dad used to tell a brahmin(yer)paati nearby our house to make this pickle for us. We used to store it for an year and relish it with curd rice.And now after marriage, I became very happy when I saw my MIL making pickles at home. She is an expert in making many pickle varieties like onion, garlic, Raw mango, Nellikai, Naarthangai etc etc.

This year, I bought baby mangoes in Bangalore and tried this pickle by myself following my MIL’s recipe. I was very happy and completely satisfied with the result. Thanks a ton Aunty for teaching me this easy and yummy maavadu pickle. I thank her everyday when I eat this pickle with a plateful of curd rice. Don’t hesitate to try this baby mango pickle even if you are a beginner. Just follow the recipe, you will get it right. Lets see how to make maavadu/Vadu mangai pickle at home with stepwise pictures.

Check out my other pickle recipes here

Maavadu Oorugai/Baby mango pickle

How to make Maavadu Oorugai/Baby mango pickle at home

Cuisine: Indian

Category: Pickles

Serves: 5 cups

Prep time:  10 Minutes

Cook time: 7 days

Total time: 7 days 10 min

INGREDIENTS

Baby mangoes/Vadu mangai- 5 cups ( heaped) Red chillies - 35 nos ( use 40 nos for more spice) Methi seeds - 2 tbsp Mustard seeds - 1.5 tbsp Turmeric powder - 1 tsp Hing/Asafetida - 1 tsp Rock salt/Crystal salt - as needed Castor oil – 2 tbsp To temper Gingely oil - 2 tbsp Mustard seeds - 1 tsp

HOW TO MAKE MAAVADU OORUGAI RECIPE - METHOD

Remove the stalk/Kaambu of baby mangoes if they are very big. Ignore this step if the stalk is small. Wash them well and spread it in a towel . Pat it dry.T ake the baby mangoes in a porcelain bowl (Peengaan jaadi) or glass bowl as other vessels may react. Now apply oil all over the baby mangoes. In a kadai, dry roast the methi seeds till golden brown in medium flame. In a mixie jar take the mustard seeds, roasted methi seeds, red chillies, turmeric powder, Hing and rock salt. Powder them nicely. Now add water and make a smooth paste. Add this paste to the baby mangoes and coat it well. Mix with a ladle and not with your hands. Now add water till the mangoes immerse well. Make sure water is not more. Mix well with a ladle. Check for salt and add more if needed. Cover the bowl with a cotton cloth and keep it under the sun for a day. Mix well once or twice in the middle. Remove and keep it closed over night. Repeat the same procedure for 5-7 days. Baby mangoes will start to shrink and soak well. Enjoy with curd rice. You can eat the mangoes in the second day itself. But it needs at least a week to ten days to enjoy its best flavor and taste. Enjoy !

Note

Some version calls for roasting the chillies along with methi seeds and hing. But my MIL always add it raw. So I too follow her method. Adjust the quantity of red chillies as per your taste. U can also replace red chillies with chilli powder. Use Kashmiri chilli powder for best color. Mustard seeds gives a nice flavor to this pickle. So don’t skip it. But do not add more as it may give a bitter taste.  This pickle tastes the best only after a week. So let it dry under sun. Do this patiently.

Check out my other pickle recipes here .

Try this pickle in this mango season and relish it all through the year. 

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Very good recipes Tags: Maavadu urugai recipe, How to make maavadu pickle, Maavadu pickle at home, Baby mango pickle, Mango pickle, pickle recipes, summer recipes, Maavadu oorugai, Maavadu

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NEER NELLIKAI | GOOSEBERRY PICKLE RECIPE–EASY PICKLE RECIPES

I learnt this from my MIL. As I mention in all my posts,she is an expert in making pickles. She is my inspiration to try oorugai on my own and that too this neer nellikai is very easy to prepare. Even a beginner who has zero knowledge in making pickles can make it easily. As you all know, gooseberries has innumerable health benefits. So we include it in our food regularly either as pachadi or pickle. Do include gooseberries in any form in your regular diet.It will really do wonders. Lets see how to make this easy nellikai oorugai ..

Gooseberry pickle

Gooseberry pickle recipe

Cuisine: Indian

Category: Pickle

Serves: 12nos

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

INGREDIENTS

Gooseberry - 12 nos Cooking oil – 1 tbsp Red chillies - 10 nos Asafetida/Hing - 1/4 tsp Turmeric powder - 1/4 tsp Crystal salt - as needed Water - 2.5 cups Dry roast n grind Fenugreek seeds - 1 tsp To temper Sesame oil - 2 tsp Mustard seeds - 1/2 tsp

METHOD

Dry roast methi seeds till golden brown and remove.In the same pan,heat oil in a pan.Saute gooseberries in oil for 2-3 minutes till it shrinks a bit.It helps the gooseberries to soak faster.  Grind red chillies,methi seeds,salt & turmeric powder coarsely. In a wide bowl, take the sauteed gooseberries.Add water to cover it.Add the ground powder.Mix well.Check for taste.Add more salt & chilli powder if necessary. Temper all the ingredients & add to gooseberry.U can taste it on the same day.It will taste spicy n bitter.U will get the actual taste only after 3-5 days. U can refrigerate & store for months.It stays fresh & good !

Note

Sauting gooseberries are optional but we usually do this for quick soaking. Adjust the quantity of chilli powder as per ur taste buds.

Enjoy n have a healthy side dish for curd rice.

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CHINNA VENGAYA OORUGAI/ONION PICKLE RECIPE

Basically I love pickles a lot. I can have it with paruppu sadam and lemon rice too. I need to have minimum one pickle as a side dish for curd rice. But Sendhil is just opposite to me. He don’t like pickle as well as papad. So i always buy varieties of pickles from stores only for me. Also I never try to attempt on my own except instant mango pickle though I know pickles are very easy to prepare .

Whenever my MIL visits my place, I tell her to make some pickle for me as she is an expert in making it. She happily prepares it for me. This time I requested her to make South indian style chinna vengaya oorugai / Onion pickle (also called as Madras onion pickle or sambar onion pickle) as I love it from my childhood. She made it in no time following my friend Shalini’s recipe. 

We enjoyed with curd rice,  idli & dosa. I loved it absolutely and all the pickle vanished within two days. Try this recipe, you’ll make it often. Soon I’ll share a post for onion thokku/Vengaaya thokku which is a great side dish for roti/Chapathi. Lets see how to make this easy onion pickle recipe.

Onion pickle recipe/Vengaaya oorugai

Easy onion pickle recipe-Great accompaniment for curd rice, idli, dosa

Cuisine: Indian

Category: Pickle

Serves: 1 cup

Prep time: 15 Minutes

Cook time: 20 Minutes

Total time: 35 Minutes

INGREDIENTS

1 cup - 250ml Small onions/Chinna vengayam/Shallots - 2 cups Tamarind - Big lemon size Red chilli powder – 1.5- 2 tsp Turmeric powder - 1/4 tsp Salt - as needed Roasted methi seeds powder - 1/4 tsp Jaggery - 2 tsp (use 1 tsp for mild sweetness) Hing - 1/4 tsp To temper Gingely oil – 3 tbsp Mustard seeds - 1 tsp Urad dal - 1/2 tsp

HOW TO MAKE ONION PICKLE - METHOD

Wash and peel the small onions. Immerse in water till use. Chop them very finely and set aside. Soak tamarind in enough water till you chop the onions. Then take the tamarind extract and keep aside. Heat a kadai with gingely oil and splutter mustard seeds,urad dal. Add chopped onions with required salt. Saute well till it turns transparent and shrinks in quantity. Add turmeric powder& saute for few seconds. Now add the tamarind extract, red chilli powder, hing, jaggery and boil for few minutes till onions gets cooked well. Mash it with the back of the ladle every now and then so that onions will give a togetherness to this pickle. Pickle will thicken. Check for taste. Add more chilli powder & salt if it tastes too tangy OR add little more tamarind juice with salt if the pickle tastes more spicy. Now add the roasted methi seeds powder, saute for a minute and switch off the flame. Remove and store in a box after it cools down completely. Use a clean spoon for use. Refrigerated and enjoy for a week.

Note

Chop the onions very finely. It is mandatory otherwise pickle won't give a togetherness. Adjust the quantity of chilli powder based on its spiciness. Start with one spoon and add more if necessary. Gingely oil and mustard acts as preservative. So never skip it. Jaggery helps to balance the spicy & tangy taste in pickle. But never add more as it makes the pickle sweet.

Tastes great with curd rice,idli,dosa & roti !!

Enjoy ! 

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EASY TOMATO THOKKU RECIPE/THAKKALI THOKKU WITHOUT ONION, GARLIC

Tomato thokku is my favourite side dish for idli,dosa. Usually my mom makes thokku with onions.My MIL makes it like tomato pickle adding roasted methi seeds powder.I’ll soon post that version here.But this recipe is very simple one without onion, garlic. Last month, my sister was telling about her sis-in-law’s tomato thokku recipe. She told it tastes very good and it can be used as tomato rice paste ,side dish for idli,dosa and chapati. It is ideal for travel too. So I wanted to try it badly. Immediately I called her SIL Mrs.Thangam and tried it.Yes,as she said it tasted great with everything. I had as an accompaniment for curd rice too. This is a very simple recipe with three major ingredients.I am very thankful to her for teaching me this yummy recipe.To make it easier,u can also grind the tomatoes and proceed as mentioned..

Easy tomato thokku

Easy tomato thokku recipe - Yummy side dish for idli,dosa and chapati.Tastes great when mixed with rice too !!

Cuisine: Indian

Category: Side dish

Serves: 1/2 cup

Prep time: 5 Minutes

Cook time: 20 Minutes

Total time: 25 Minutes

INGREDIENTS

To saute Gingely oil - 3 tbsp Mustard seeds-1/2 tsp Ripe tomatoes - 5 nos(medium) Red chilli powder – 2-3 tsp Turmeric powder - 1/8 tsp Salt& water - as needed

METHOD

Wash and chop tomatoes finely. In a kadai,heat 1 tbsp of gingely oil.Splutter mustard seeds.Add tomatoes and salt.Saute till all the water content evaporates. When it becomes thick,add red chilli powder,turmeric powder.Add 2 tbsp of oil again.Saute for few minutes till raw smell leaves it.Check for taste.No problem if spicy taste is more because,it gets balanced the next day. Stir now and then so that it won’t get burnt. Add little water(say 3 tbsp) and allow it to boil for few minutes.After all the moisture is absorbed,it starts to ooze out oil in the sides. After it becomes a shining thick paste,remove from the flame. The total process takes 15-20 mins in medium low flame.  Let it cool and then store in an air tight container.Use a clean spoon every time.It stays good for one month too if refrigerated. NOTE Nalla ennai/Gingely oil is mandatory for this recipe.Please do not replace it. The method i have shared here is the original recipe given by my relative.For variations,u can replace red chilli powder by sambar powder+red chilli powder combination.Also u can add a pinch of jaggery. This recipe gives u mildly spiced thokku.U can add 2 tsp more for super spicy thokku. Stays good for one month when refrigerated.Use a dry,clean spoon always.

Serve with idli,dosa,chapathi,curd rice ! Stays good for a month!

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EASY MAA INJI URUGUAI | EASY MANGO GINGER PICKLE - MAA INJI RECIPES

 

I love maa inji a lot. Basically I love ginger based recipes like ginger pachadi,Puli inji(kerala style) very much. So this mango ginger is no exception. Actually I wanted to post maa inji thokku, but before that I thought of sharing this simple & easy maa inji pickle, my MIL’s version. I tried two different methods and shared the same.Try whichever u like.Both can be made easily with simple ingredients.Its a great accompaniment for curd rice and dal rice. 

Maa inji/Mango ginger pickle

  Easy,instant maa inji pickle for curd rice

Cuisine: Indian

Category: Pickles

Serves: Serves 2

Prep time: 5 Minutes

Cook time: 3 Minutes

Total time: 8 Minutes

INGREDIENTS

Version 1 Mango ginger/Maa inji - 100 gms ( 5 big finger sized pieces) Lemon juice - 1 tbsp Green chillies - 2-3 nos Hing/Asafetida - A pinch Salt - as needed Version 2 Maa inji - 100 gms Lemon juice - 1 tbsp Red chilli powder- 1 tsp Hing/Asafetida - A big pinch Dry Roasted & powdered methi seeds-1/4 tsp Salt - as needed To temper(for both versions) Gingely oil - 1 tsp Mustard seeds - 1/2 tsp Hing - A pinch

METHOD

Wash and peel the skin of mango ginger.Chop into small roundels(u can also chop it finely). To this add finely chopped green chillies,hing,salt and lemon juice.Mix n serve ! Version 2 Wash and peel the skin of mango ginger.Chop into small roundels. Add the chilli powder,salt,methi powder,lemon juice.. Finally temper for both the versions.Give a standing time of 30 minutes before serving.

Serve with curd rice and enjoy !

Note

For variations,u can chop mango ginger finely. Tempering is also optional.

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GARLIC PICKLE | PICKLE RECIPES

I love garlic pickle & onion pickle a lot. Yesterday I told my MIL to prepare this garlic pickle ( Poondu oorugai in Tamil) for me. She made it instantly. Its very easy to do. I stood nearby and noted down all the ingredients with measurements. Hope i’ll try this on my own very soon. We made in very less quantity (1/2 cup) and i finished all the pickle in one go...Now u know how much i loved this pickle & how tasty it was . It was tasting great for curd rice & roti..Thank u Aunty ( this is how i call my MIL) ..  As my MIL says , next to red chilli powder ,3 ingredients are most important for any pickle .They are fenugreek seeds , turmeric powder & hing (ie . vendhayam , manjal , perungayam in tamil).. These 3 ingredients are responsible for taste & flavour of the pickle.Other than these , some pickles may need tamarind paste too..So beginners , making pickle is really an easy job. Storage has also become easier because of refrigerator..So don’t panic and go ahead trying this easy pickle recipe.U’ll succeed

INGREDIENTS
1 cup - 250ml

Garlic cloves – 1/2 cup ( 2-3 bulbs) Red chilli powder – 1.5 tsp Turmeric powder – 1/4 tsp Hing – 1/4 tsp Grated jaggery – 3/4 tbsp Tamarind – Big gooseberry size Roasted & ground methi seeds – 1/4 tsp Cooking oil – 1 tbsp Salt & water – as needed To temper Sesame oil / gingely oil – 2 tsp Mustard seeds – 1/2 tsp Urad dal – 1/2 tsp

METHOD

Peel the skin of garlic , dry roast & grind the methi seeds & powder them. set aside. In a kadai , heat 1 tbsp of cooking oil and saute garlic cloves till golden brown. Then add 1 cup of tamarind extract and allow it to boil till the garlic is cooked well.Now add salt , red chilli powder, turmeric powder , hing and mix well. Finally add the grated jaggery and methi seeds powder. Mix well till jaggery melts.Allow it to boil for few minutes. U’ll get a thick paste. Switch off the flame and temper the above said ingredients..Mix well and serve with curd rice !!

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NSTANT RAW MANGO PICKLE | MANGO RECIPES – PICKLES RECIPES

This is my mom’s recipe. I like this pickle more than the instant version.. My mom calls this as “Vathakina manga oorgai” means “Sauteed mango pickle” .This tastes in between a thokku & oorgai.. It can be done very quickly and it tastes great for curd rice ...Do try this pickle & let me know ur feedback ..
Do visit my MIL’s version of Mango thokku, Neer mangai ,Ripe mango gravy , Raw mango kuzhambu if interested ..

INGREDIENTS
1 cup - 200ml

Raw mango – 1 cup ( Chop into small pieces) Red chilli powder – 1 tsp (adjust) Hing – A big pinch Salt – As needed To temper Oil – 2 tbsp Mustard seeds – 1/2 tsp Urad dal – 1 tsp

METHOD

Chop the mango into small pieces..In a kadai , heat oil & temper mustard seeds . After it splutters completely , add the urad dal . Saute till dal turns golden brown. Now add the mango pieces & saute in low flame by adding the required salt. Saute till it turns soft & shrinks a bit..Make sure u don’t burn them. Switch off the flame. Transfer to a bowl and add red chilli powder, hing & mix well.Leave it for 30 minutes and serve ..

NOTE: Red chilli powder should be added after switching off the flame. If u add while sauting , the mango pieces & chilli powder get burnt & taste may differ. Also saute the mangoes in low flame..Stir every now & then..Adding salt helps quick sauteing..

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