Ingredients:
Maavadu/baby mango/raw mango - 1/2kg
Salt (rock salt) - 1cup
Red chillies (powdered) - 2tbsp
Fenugreek powder - 1tsp
Method to prepare Maavadu recipe
1.Select small tender mangoes from the market and water them in water. Then wipe it with clean cloth. Let it dry for some hours.
2.Take porcelain jar (jaadi) and add two handful of maavadu. Next add one handful of rock salt. Again add two handful of maavadu followed by salt. Like this add all the maavadu and once done, tie the neck of the jar with clean cloth and close the bowl. Keep some weight on top of it and keep in a dry place.
3. Let it be like this for two days and do not open. On third day, open the jar and mix it upside down. At this point, you can see the salt starts to dissolve and make sure that all the maavadu gets the spray of salt water.
4. Again close the lid and keep it in dry place. Repeat the same for the next 5 days until you find the salt dissolves completely. Also the size of the mango reduced to 2/3 of its original size. It shrinks fully.
5. On day 7 or 8, add the powdered red chillies and fenugreek powder and mix well thoroughly. Keep it in dry place.
6. After 10 days you can transfer it to a clean dry bottle and store it in the refrigerator.
It will stay for more than an year when handled with dry spoon.
Cookingly yours,
ram
Maavadu/baby mango/raw mango - 1/2kg
Salt (rock salt) - 1cup
Red chillies (powdered) - 2tbsp
Fenugreek powder - 1tsp
Method to prepare Maavadu recipe
1.Select small tender mangoes from the market and water them in water. Then wipe it with clean cloth. Let it dry for some hours.
2.Take porcelain jar (jaadi) and add two handful of maavadu. Next add one handful of rock salt. Again add two handful of maavadu followed by salt. Like this add all the maavadu and once done, tie the neck of the jar with clean cloth and close the bowl. Keep some weight on top of it and keep in a dry place.
3. Let it be like this for two days and do not open. On third day, open the jar and mix it upside down. At this point, you can see the salt starts to dissolve and make sure that all the maavadu gets the spray of salt water.
4. Again close the lid and keep it in dry place. Repeat the same for the next 5 days until you find the salt dissolves completely. Also the size of the mango reduced to 2/3 of its original size. It shrinks fully.
5. On day 7 or 8, add the powdered red chillies and fenugreek powder and mix well thoroughly. Keep it in dry place.
6. After 10 days you can transfer it to a clean dry bottle and store it in the refrigerator.
It will stay for more than an year when handled with dry spoon.
Cookingly yours,
ram
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