VADU MANGAI URUGAI
Vadu mangai urugai or tender mango pickle is a traditional dish of Tamilnadu, a Southern state of India. It’s been made for generations. It is a spicy and tangy dish made from tender mangoes. It is a great side dish for curd rice, dhal rice, sambar rice and much more.
Vadu mangai urugai is usually made in the month of February and March, since these are the season for tender mangoes. Vadu mangai urugai has a longer shelf life. It can be stored for even 2 years.
ABOUT THIS RECIPE
There are so many recipes for vadu mangai urugai, but this particular recipe is the one that I have been making for years. I have tried this recipe several times, and usually finish it within a year or sometimes less than 2 years. It never got spoiled.
Vadu mangai urugai can be made in two ways:
- Thanni vadu mangai urugai
- Thokku vadu mangai urugai
I have included both the recipe in here:
INGREDIENTS FOR VADU MANGAI URUGAI
THANNI VADU MANGAI URUGAI
- TENDER MANGO – 1 KG
- ROCK SALT – 100 GMS
- DRY RED CHILLIES – 20 NOS
- MUSTARD SEEDS – 50 GMS
- ASAFOETIDA – 1/2 TSP
THOKKU VADU MANGAI URUGAI
- TENDER MANGO – 1 KG
- ROCK SALT – 100 GMS
- CHILLY POWDER – 100 GMS
- MUSTARD SEEDS – 50 GMS
- ASAFOETIDA – 1/2 TSP
DESCRIPTION:
- TENDER MANGO
Make sure all the mangoes, that you buy are of the same size, and also it should have it’s stem attached to it. This prevents the pickle from getting spoiled.
2. ROCK SALT
Rock salt is best suited for pickles, than other kind of salt.
3. DRY RED CHILLIES/ CHILLY POWDER
Dry red chilly / Chilly powder is the main source of spiciness, that’s required for the pickle.
4. MUSTARD SEEDS
Mustard seeds acts like a preservative for the pickle.
5. ASAFOETIDA
Asafoetida is known for its digestive properties and it also acts like a natural preservative.
HOW TO MAKE VADU MANGAI URUGAI
- Wash the mangoes thoroughly with water, and dry them in a clean cloth. It must be completely dry and shouldn’t have any water in it.
2. After it is dried completely, cut the stem. It shouldn’t be cut completely. It has to be cut as shown in the image below, leaving few centimeters, still attached to the mangoes.
3. Grind the rock salt in a blender, and make it to a fine powder.
4. In a large airtight container, add the dried mangoes and salt. Close the lid and shake them well, so that the salt coats all the mangoes.
5. Leave the container aside for 3 days. Shake the container 3 times a day, without opening the lid.
6. The salt dissolves, and you can see water at the bottom of the container. The color of the mangoes will also be changed to pale green colour.
7. After 3 days, shift only the mangoes to other container.
8. The water may contain the impurities from the salt. Filter it.It doesn’t have to be a clear liquid.The salt that hasn’t dissolved can be thrown away.
9. A. FOR THANNI VADU MANGAI URUGAI
Grind dry red chillies, asafoetida and the mustard seeds with the filtered water. Pour the mixture on the mangoes and mix it well, so that all the mangoes are coated in the mixture.
* All the water that is filtered has to be used.
B. FOR THOKKU VADU MANGAI URUGAI
To the filtered water, add chilly powder, asafoetida and ground mustard seeds powder. Mix everything really well, and pour it on the mangoes. Make sure all the mangoes are coated in the mixture.
*All the water that is filtered has to be used.
10. After mixing, close the lid and let it rest undisturbed for 10 days.
THANNI VADU MANGAI URUGAI :
THOKKU VADU MANGAI URUGAI :
11. After 10 days, The mangoes will shrink and the water/ thokku that is added to the pickle increases, covering all the mangoes.
THANNI VADU MANGAI URUGAI :
THOKKU VADU MANGAI URUGAI :
NOTE:
*Thanni vadu mangai urugai will have a lot of water, compared to thokku vadu mangai urugai.
*The water will be thick for thokku vadu mangai urugai, compared to the other.
* It can be served after 20 days.
YUMMY AND DELICIOUS VADU MANGAI URUGAI IS READY.
ENJOY IT WITH YOUR FAVOURITE RICE OR UPMA OR PONGAL.
I HAD IT WITH KALAVAI SADAM, AND APPALAM, FOR TAMIL NEW YEAR.
