Mangoes and summer in Chennai go hand in hand. There’s always activities at one’s home revolving around the mangoes in any form. Be it a tender one, use it for Maavadu. Be it a slightly grown one, cut it and either mix it with salt & chilli powder or eat them just like that. Be it a grown raw mango make pickles out of it or dry them with a salt coat for Maanga Vathhal. Obviously the ripe ones for a juice or the fruit slices. Some might even use the nut inside, i’ve heard.
I’m already salivating at the thought of these raw ones. Slurrrppp.
mmmm… mouthwatering…
Ram: 🙂
Oh! vadumaanga (Maavadu) with Thayir Saadham (curd rice) – is there any other simple dish in the world to beat this?
Ram: hmmmmmm … i can’t think of one….
They are slurpy, but an acquired taste which I have somehow avoided.
Nice green shot!
Ram: 😀