Come summer, many Chennai homes get ready to prepare pickles, vathals (dried veggies) and vadams (crispies). The months of April through June are ideal for making delicacies with dried vegetables.
Maavadu
The latter part of February and early March is when tender mangoes (maavadu) make their entry into the market. The duration when these tender mangoes are available is short, and lasts only till mid-April. Make sure the mangoes used for making pickles are fresh and small. These mangoes are usually graded based on their size — small, medium or large. The medium-sized mangoes, or “vadus” as popularly known, are most suited for making the famous “maavadu” pickle. Traditional, large ceramic jars are often used to make and store them. Large glass jars or bottles can also be used. Unlike other pickles, the preparation of “maavadu” requires time and has to be done in phases.
Phase 1
Tender mangoes: 2 kg
Rock salt: 1/2 kg
Castor oil: 50 gm
Turmeric powder: 10 gm
A large dish
Ceramic jar
Clean cloth and string
1. Wash the mangoes well and trim the stalk to about 2 cm in length. Wipe the mangoes with a clean and dry cloth.
2. In the large dish/shallow pan, mix the castor oil and turmeric into a paste.
3. Smear the cleaned mangoes with the paste from (2), preferably in convenient batches of half kg each. Once the paste has been uniformly incorporated with the mangoes, add and incorporate the rock salt, thoroughly.
4. Take a large ceramic jar (“barani”) and place a handful of rock salt at the bottom. Now create a layer of mangoes over it. Add some more salt to this layer, and add another layer of mangoes. Repeat this process until the jar is full. Cover with a suitable lid and secure the lid with a cloth and string. Set this jar aside for 3– 4 days.
5. During this time, you will find that the mangoes have shrunk in size and will be floating in their own juices.
Phase 2
Red chilli powder: 200 gm
Mustard powder: 100 gm
1. Drain the water into a sauce-pan and thoroughly mix the drained water with the above spices.
2. Now, pour back this water over the mangoes, and seal the jar in the same way as you did at the end of Phase I.
3. The “maavadu” pickle will be ready for consumption after two weeks.
Mango Thokku
Bangloora (Kilimookku) mangoes: 1 kg
Salt: 300 gm
Red chilli powder: 150 gm
Gingely Oil: 300 gm
Asafoetida: 3 tsp
Fenugreek powder: 2 tsp
Mustard seeds: 4 tsp
Turmeric powder: 1 tsp
1. Wash, dry and peel the mangoes. Then, grate them.
2. Heat oil in a frying pan and add mustard seeds. When the seeds start spluttering, add the mangoes followed by the turmeric powder and sauté till the mixture becomes soft and the oil separates.
3. Add the salt.
4. Now add the chilli powder, fenugreek and asafoetida and mix well and continuously till all the ingredients are evenly dispersed.
5. Taste for salt and spices and adjust* seasoning if needed.
6. Remove from stove and cool.
7. Before storing in a clean and dry jar, pour a spoon of gingely oil on top of the pickle.
*Chilli and salt can be stepped up or decreased according to the sourness of the mangoes. Sometimes a little jaggery can be added to control the sourness.
Kuzhambu Karuvadams
Urad dhal: 200 gm
Red chillies: 6
Salt: 1 tsp
Asafoetida: 1/2 tsp
Method
Wash and soak the urad dhal for an hour. Drain and grind with red chillies, salt and asafoetida into a coarse, thick paste.
Grease a large plate and divide the paste into small balls. Place these balls on the plate and dry in the sun for two to three days.
Store in dry containers and fry in oil before serving, as needed.
Sambar Karuvadams
Tur dhal: 100 gm
Urad dhal: 200 gm
Channa dhal: 75 gm
Salt: 3 tsp
Red chillies 15
Asafoetida: half tsp
Coriander seeds: 15 gm
Fenugreek: 2 tsp
Onions: 2
Method
Wash and soak all three dhals for an hour.
Also soak the coriander seeds and fenugreek separately.
Finely chop the onions.
Grind the three dhals along with red chillies, coriander seeds, fenugreek and asafoetida to a coarse paste.
Mix with the onions and divide the dhal paste into small, lime-sized balls.
Dry under the sun on a bamboo tray and fry in oil before serving.
Bittergourd Vathal or Ladies Finger Vathal
Bittergourd/ ladies finger
Sour curds
Salt to taste
Method
1. Slice the bittergourd into thin discs/ Cut the ladies fingers into quarter-inch pieces
2. Dry in the sun for a day
3. Mix with salted curds and set aside for 2 days
4. Dry in the sun again and then store in a dry jar
5. Deep-fry in hot oil before serving
Moru Milagaai
Tender green chillies: 1/2 kg
Curds: 3/4l
Salt: 250 gm
Method
1. Cut away the stems and slit open the top portion of the chillies.
2. Mix the salt with the curds and soak the chillies in this batter for 3-4 days
3. Dry this mixture in the sun for another 2 days
4. Once the chillies become white, drain and dry them in the sun during the day and re-soak them in the drained curds in the evening. Repeat this process until all the curds are absorbed.
5. After the final sun-drying, store in a dry jar.
6. Fry in hot oil before serving.
