Maavadu Oorugai (Baby Mango Pickle)

Maavudu Oorugai – tender baby mango pickle – is amazing with Curd Rice!

Maavadu Oorugai recipe (Baby Mango Pickle) | Foodomania

Today’s recipe isn’t something most people are aware of.

Unless of course you are a south Indian – then you’ve probably been fed oodles of curd rice and vadu maanga by your beloved Amma. Because how else does one eat Thayir Saadham right? 

Maavadu Oorugai recipe (Baby Mango Pickle) | Foodomania

Come summer, you’ll find an abundance of baby tender mangoes (also knows as maavadu or vadu maanga in Tamizh). The sizes may vary depending on where you live but generally – it ranges from about 1 to 2 inches long. The small size of the mangoes make them perfect to absorb all the flavors and get tender over time. And they are great accompaniments to rice dishes or to eat them as a snack as is.

Maavadu Oorugai recipe (Baby Mango Pickle) | Foodomania

If you don’t find them in your area, then there is no alternative, I’m sorry (at least, I haven’t discovered it yet). You can make it as spicy or non-spicy as you like. The idea is to add flavors and let the mangoes soak up their own juices and get tender over time. There is zero-cooking involved in this recipe. Let’s make my Ma’s version of the Maavadu Oorugai.

Did you know? Oorugai is a Tamil word that means pickle.

Maavadu Oorugai Recipe | Baby Tender Mango Pickle Recipe – Print

Maavadu Oorugai (Baby Mango Pickle)
 
Prep time
Cook time
Total time
 
South Indian Maavadu Oorugai (Mango Pickle)
Author:
Recipe type: Condiments
Cuisine: South Indian
Serves: 500 grams
Ingredients
  • 8 cups Baby Tender Mangoes (Vadu maangai)
  • ½ cup Rock Salt (adjust to taste)
  • 1 teaspoon Turmeric Powder (Haldi)
  • 10 Dry Red Chilli
  • 2 teaspoons Mustard Seeds (kadugu)
  • 1 teaspoon Fenugreek Seeds (methi)
Instructions
  1. Wash the mangoes really well. Dry it on a clean piece of cloth. Add mangoes to a large container (with enough space to let the mango juices releases).
  2. Add rock salt and turmeric powder (haldi) and mix well.
  3. Close the container and let it sit / rest for a day. The mangoes will start to release juices. (If for any reason, the mangoes you have a dry even after a day, you can add a little splash of water). Add oil and mix well.
  4. Grind dry red chili, mustard and fenugreek seeds to a smooth powder. Add the powder to the mango-container. Mix well.
  5. Close the container and let it sit and absorb the flavors for the next 6-7 days. The longer it sits, the more flavorful it becomes. After a few days, the mangoes would have soaked up a lot of flavor and become more tender to bite.
  6. You can eat the mango as a mid-day snack. Or you could serve it (along with the juices) with curd rice or anything you want.
  7. After 7 days, transfer the mangoes (with all the juices) to an airtight container. You can store it in the refrigerator or room temperature. It should last for a year!

Maavadu Oorugai Recipe | Baby Tender Mango Pickle Recipe – Step by Step

Wash the mangoes really well. Dry it on a clean piece of cloth. Add mangoes to a large container to let the juices release. Add rock salt and turmeric powder (haldi) and mix well.

Maavadu Oorugai Recipe | Baby Mango Pickle | No-cook recipes | Foodomania.com

Close the container and let it sit / rest for a day. The mangoes will start to release juices. (If for any reason, the mangoes you have a dry even after a day, you can add a little splash of water ). Add oil and mix well.

Maavadu Oorugai Recipe | Baby Mango Pickle | No-cook recipes | Foodomania.com

Grind dry red chili, mustard and fenugreek seeds to a smooth powder.

Maavadu Oorugai Recipe | Baby Mango Pickle | No-cook recipes | Foodomania.com

Add the powder to the mango-container. Mix well.

Maavadu Oorugai Recipe | Baby Mango Pickle | No-cook recipes | Foodomania.com

Close the container and let it sit and absorb the flavors for the next 6-7 days. The longer it sits, the more flavorful it becomes. After a few days, the mangoes would have soaked up a lot of flavor and become more tender to bite.

Maavadu Oorugai recipe (Baby Mango Pickle) | Foodomania

You can eat the mango as a mid-day snack. Or you could serve it (along with the juices) with curd rice or anything you want, really!

Maavadu Oorugai recipe (Baby Mango Pickle) | Foodomania

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One Reply to “Maavadu Oorugai (Baby Mango Pickle)”

  1. wow….
    nice pics…
    I like curd rice…
    Excellent post…
    Thank you sharing this post….

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