Vadu manga, also known as maavadu are tender small raw mangoes which are available only during the summer season.
Pickles made with vadu manga are very famous in South India. It’s unique because no oil is used for pickling vadu manga.
But today, I have used this manga to make a spicy and tangy Chetinad style gravy. It was spicy, slightly sweet complimenting the tanginess of manga and the tamarind and very very delicious:)
Vadu manga- 10-12
Peeled shallots- 1 cup
Peeled garlic- 1/4th cup
Tamarind- plum size
Sesame oil- 3 tbsps
Mustard- 2 tsp
Fenugreek- 1 tsp
Fennel seeds- 1/2 tsp
Coriander powder- 2 tbsps
Red chilli powder- 1-11/2 tsp
Turmeric powder- 1/2 tsp
Grated jaggery- 2 tsps
Salt to taste
Curry leaves- few
Soak tamarind in 2 cups of water for half an hour. Squeeze well and take the extract.
Wash the manga and cut into four.
Wash shallots and garlic.
Heat 2 tbsps of sesame oil in a pan. Add mustard. When it starts spluttering, add fenugreek, fennel seeds and curry leaves ( keep aside little for final tempering). Sauté for few seconds.
Now add the shallots and garlic ( keep aside a tsp of garlic for final tempering). Add little salt and sauté till the shallots turn pale.
Add the cut manga, turmeric powder, red chilli powder, coriander powder and fennel powder salt to taste. Mix well and sauté for few mins.
Add the tamarind extract and grated jaggery. Mix well and check for the seasonings.
Let it cook on a medium flame till the gravy thickens and the oil starts floating on top.
Heat the remaining oil in a pan. Crush the garlic which has been kept aside. Sauté till it turns golden. Add the curry leaves and sauté for few seconds. Pour the tempering over the gravy and serve hot with steamed rice:)