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!!

Garlic Pickle

Poondu Oorkai that my mom prepares is my bro's favorite. He hates any other pickle other than this. Nowadays whenever I visit my Mom's place, I make sure to get a bottle of this pickle. It goes well with just anything. Idlis, dosas, chapathis, upmas or even bread. During my college days I use this pickle as a spread for my sandwiches. Though pickles are generally supposed to be hot, this is less spicy. I tried to prepare this at home today in a lesser quantity, and it turned out just like my mom's, just a bit spicier!!!!

Ingredients
Tomato - 500 gms
Garlic - 150 gms
Green Chili - 2
Red Chili Powder - 1 tbsp
Mustard Seeds - 2 tsp
Asafoetida - 1/4 tsp
Salt to taste
Gingelly Oil for cooking

Method
Peal the skin of garlic and keep it aside.
Heat generous amount of oil, add mustard seeds and once it splutter; add garlic, asafoetida and saute.
Grind tomato, green chili to a fine paste and add it to the pan.
Add red chili powder, salt and cook for 25-30 minutes, until the raw smell is gone and garlic is completely cooked. By this time the oil would have oozed out as well.
Keep stirring for 5 minutes. Make sure the pickle doesnt stick to the sides and pickle flavor and consistency is reached.
Switch off heat and store in a dry container. Since there's no preservatives added, store in a refrigerator and use it as soon as possible

Im sending this to Vardhini's Herbs and Flowers - Garlic and PJ's Herbs and Flowers


Bon Appetit!!
Rudra