This Vadumangai Raita recipe is a super easy side that goes with any variety of rice. It is also known as Mavadu raita or vadumangai pachadi. This delicious condiment comes from the kitchen of the TamBram households of Tamilnadu.
I learned about this dish from Mom’s friend and made it a while back to go as a side with Millet Bisi Bele Bhath. It tasted awesome and actually no one but Mom could guess the ingredients in the raita!
Mavadu or vadumangai is a variety of baby mangoes that are used to make pickles. We are great fans of this and it is a yearly ritual where we keep an eye out for the elderly lady selling this mango house to house and then wash and wipe it before the pickling process starts.
The pickling is very easy and this is one of those pickles where we don’t use oil. The mangoes are layered in salt and shaken once a day till they shrink and release the brine. The red chilies and mustard seeds are soaked in the same brine, and ground, and added back to the pickle. In a few days, the pickle is ready! Check out the Maavadu Oorugai post to read about the detailed processing.
In this raita, we use baby mangoes as one of the ingredients and the resultant dish is really very tasty!
Lets see how make this easy Vadumangai Raita Recipe
A curd based condiment from South India
- 1 cup Fresh Yogurt / curd
- 5 numbers Vadumangai / Maavadu
- 2 tbsp Grated coconut
- 1 no. Green chilli
- For tempering
- 1 tsp Oil
- 1/4 tsp Mustard seeds
- 1.4 tsp cumin seeds
- 1 no. Red chili, broken
- A Few Curry leaves
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Whisk the curd and keep aside.
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Take the vadumangai , coconut and green chili in a mixie jar and grind to a fine paste.
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Add this paste to the whisked curd.
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In a small pan ,heat oil and add the mustard, cumin and red chili bits.
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When the mustard pops,put in the curry leaves and pour the seasoning over raita and mix well.
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Serve as a side with a rice variety of your choice.
- Adjust the quantity of vadumangai based on its size.
- I did not add salt as the pickle was salty enough on its own.
This Vadumangai Raita Recipe is for Blogging Marathon #122, Week 3, Day 1 with the theme – Let’s make some condiments.
Ii could not find the tiny mangoes but made it with regular green mango we use for cooking. I love raitas and this one more to my list of raitas. It turned out good and wondered if the taste will be any different with the maavadu. Thanks for the recipe.
This is something sounding very exciting. Earlier I was having confusion about using mangoes or pickle but after googling It’s clear now. Since mangoes are in season, will try with raw mango (Won’t be having pickle)
This is a lovely recipe to make with vadu maangai that has become slightly soft. Since I bring mine from India and store it for couple of years, I often have some mango pieces that are soft. I will be making this often 🙂
A raita with vadumanga, that’s yum. I too mix in my plate and have it but along with added ingredients this is definitely one that I will love always. Thanks for the recipe.
You are queen of raitas. This one is interesting as well. I don’t think I get these little mangoes but I am going to try this with the mango I get here.
That is interesting raita with vadumangai. Spicy, tangy raita will be prefect coolant for summers.
What a unique raitha this is. I shall get the little mangoes next time and make raitha. I am drooling imagining the flavors there.