Vadu Mangai Pickle ( tender mango) - Sachu Patti Style

Pickles and traditional foods are the forte of the older generation. My mother-in-law makes the most amazing sweets without batting an eyelid and she churns them out with whatever is ready in the kitchen. Her sweet recipes will follow in later posts. I made Vadu Mangai Urugai ( slurrpp) for the first time with detailed instructions from her. The result .... you guessed it...curd rice and this pickle.

So, here is Sachu Patti's Maavudu recipe.

Ingredients:

1 cup small tender mangoes ( make sure they are raw, hard and small)

1/8th cup freshly ground black mustard powder

1/8th cup fresh chilli powder ( I used Thikka Lal)

1/8th cup salt ( rock salt is ideal but table salt will also work)

1/2 tsp turmeric powder

Method:

1)Wash the mangoes really well. Dry the mangoes with a cloth. There should be no moisture on the mango. Chop off the stem.

2) Take a stainless steel vessel or ceramic bowl and place the mangoes in it. Do not use plastic or iron as the mangoes and spices will react with the material. Preferably use a broad, flat bottom vessel so that the mangoes can absorb the spices and juices easily.

3) Now add the most of the salt, 3/4th mustard and 3/4 chilli powder. You can add the remaining based on individual spice requirements. Remember, the mangoes are sour and hence the spices will get toned down once the pickle has settled down after 2 weeks.

4) Mix the spices thoroughly. Throughout the process ensure that there is no water. Now close the vessel with a lid and set aside.

5) Open and stir the mangoes 3 to 4 times a day. 

6) After 2 days, the mangoes will start giving out some juices. Now transfer the pickle to a bottle or ceramic jar that is clean and dry.

7) Let the mangoes settle in the bottle. Continue shaking the bottle 3 - 4 times a day for atleast a week. 

8) After a week, the mangoes will shrivel and the juices secreted will fill the bottle as shown.

9) Now enjoy the mangoes with curd rice. Just the water, is also tasty with curd rice.

Nutrition:

Extremely high in sodium

Dietary Considerations of the Basic Recipe:

Gluten Free

Nut Free

White Bean ( Cannellini Bean) Dip

The white bean dip has become an all time favourite in our home. This dip is similar to the Hummus, but the texture of the white bean makes it really tasty. A great way to include proteins in your diet.

Ingredients:

1 can White Bean ( or soak a handful of white bean in water overnight)

2 garlic pods

1/4 Teaspoon pepper

1 tablespoon Olive Oil

1/2 Teaspoon lemon juice

Salt to taste.

Method:

1)If using soaked beans, then pressure cook the soaked beans with water for 3 whistles. Remove the water and use the beans. If using canned beans, wash the beans to remove excess salt and then use.

2) Place all the ingredients ( except salt and lime juice) in a mixer jar and grind till smooth.

3) Now add salt and lime juice to this dip.

4) Transfer to a bowl and drizzle olive oil on top before serving.

5) Serve chilled or at room temperature with toasts or nachos or even crudites.

Nutrition:

High in protein

Dietary Considerations of the Basic Recipe:

Gluten Free

Nut Free