However tech savvy Indian women might become, she is highly hesitant in letting go of tradition, staple food and festivals. Indian cuisine has many ethnic dishes and side dishes that one cannot afford to miss. Mavadu, vadu mangai or baby mango pickle is one such mouth watering side dish that Tamilians have along with curd rice. Getting the complex pickle right, is celebration for a home maker who tries her hand on it.
Kilimukku mangai variety is plucked in its baby stage and is pickled with its stem. The plucked tender mango is more preferable than the baby mango which is picked after it falls down since the latter is soft and has shorter lifespan of the two. The source place also counts for the fussy foodie. People have their own preferences of getting tender mangoes from Palakad in Kerala, Coimbatore or Madurai in Tamil Nadu.
Mango is covered with chilli powder, turmeric, rock salt and crushed mustard which in the course of time, say one week, sheds water. This water is highlight part of the pickle. The baby mangoes in one batch must preferably be of the same size. The castor oil, that the sour mango is smeared with, in crushed fenugreek and mustard combo, gives a totally unique taste.
The spicy water, in which it is marinated, is never omitted while serving it. Mango’s availability in March and April is coincident with the summer season where curd rice is more consumed. Needless to say, summer is a season when any mango tree in India is targeted with even stones, for at least one bite of sour mangoes.
You will have to find yourself in a tropical country in summer and have curd rice with vadu manga pickle, to experience the exotic experience and understand why someone raves about it.
Mavadu is not just a part of a cuisine, but is a lifestyle for the most discerning South Indian.
Buy mavadu online at Opportunity Infinity, to optimize such an experience. The online store offers mavadu in 250 grams, 500 grams and 1 kilogram quantities in price range between rupees 150 and 600.