Vadu Mangai

Summer reminds me of mangoes in all forms. Especially, the start of summer brings memories of childhood days where we used to have curd rice and vadu mangai or maavadu(baby mangoes) for lunch everyday. Though I was brought up in Mumbai, we always had the tradition of preparing pickles and storing it for the whole year. Be it maavadu or narthangai or avakai, pickles are a specialty. Nowadays we get all types of pickles in the market, but homemade pickles are always the best!

Mango Thokku

Whenever its mango season, both my mom and MIL prepare Mango thokku without fail. Its a must in the family. This weekend while shopping we saw a mango and thought why not I try it out. Called my MIL over skype, got the recipe and dished it out!!

Mangai (Mango) Pachadi

Mangoes are in season now. And we all love the yummy mangai pachadi and the mango thokku. Both these taste awesome when prepared using half ripe mangoes. Pachadi is a blend of tastes - tanginess from mangoes, sweetness from jaggery.

Ingredients
Raw Mango - 1 (preferably the totapuri variety)
Jaggery - 1/2 cup
Green Chili - 1
Salt - a pinch
Mustard Seeds - 1/4 tbsp
Oil for cooking


Method
Melt the jaggery in boiled water and remove all the impurities.
Cook the sliced mangoes along with salt and green chili for 5-10 minutes.
Add the jaggery to the cooked mangoes.
Once it reached a proper consistency, heat a tbsp of oil and add mustard seeds. When it splutters add it to the pachadi and serve. 


Bon Appetit!!
Rudra