Lip- Smacking ‘Vadu Maanga’ Pickle – Magnetizes the City
Even though Chennaites suffer of ‘sky-high’ temperature due to elevation in the level of mercury, their appetite steers in a posy of tastes.
City people start welcoming ‘Vadu Maanga”. Apart from the similar kind of
preparation it has got many names including ‘vadu maanga’ in Tamil, ‘kadugu
maanga’ in Malayalam and ‘letha mamidhi kaya pachidi’ in Telugu.
For this hot summer season, the spicy taste of vadu maanga pickled in
mustard oil, chili powder and rock salt put it in top when compared to other flavors.
In several super markets in places like Mylapore, T.Nagar and in various
Fruits & Vegetable Shops, varied brands of the vadu maanga stockings have
been in place which cost Rs.250 per kilo last week. And it has been plunge to
Rs 150 a kilo now-a-days.
Vadu Maanga brands with the flavor of red hinted stalks were the best one
and costs high, explains Jayamani S., a home-maker from Triplicane.
Lip- smacking
Preparation
Most common type of vadu maanga preparation involves:
- Take baby mangoes – the required quantity
- Wash and wipe to dry it
- Soak it in castor oil
- Add rock salt, mustard powder and chili powder
- Store it in a air-tightened container
- Keep stirring the mixture several times a day, at least for a week time.
