The anticipation, yearning, and longing for Maavadu are similar to the yearning for summer rains amidst the heat waves. 

The best and worst part? Both of them heavily test your patience.  

Hear from me about the similarities both share! 

• i) Maavadu and summer rains are rare, precious, and something to cherish while it lasts!
• ii) Just like how the petrichor (the earthy scent that arises when rain falls on dry soil) hits differently, especially before a summer rain, the heavenly aroma of Maavadu hits you differently every time you open the jar. (Oh! You can't even imagine how heavenly the scent would be during the preparation.)

As a kid, I would eagerly await the first signs of tender, green mangoes peeking through the branches, and the big wave of deliciousness to come. 

My Paati, with her ever-watchful eye, would carefully select the choicest fruits, each cradled in her saree pallu like a precious gem. "These are perfect," she'd murmur, her voice rich with the wisdom of countless mango seasons past.

The preparation of Maavadu was a yearly ritual, one that brought our family together in a harmonious dance of chopping, grinding, and mixing. I can still picture Paati, slicing through the mangoes with practiced precision. 

The aromas of freshly roasted spices – mustard seeds, red chilies, and asafoetida – would fill the kitchen, mingling with the sharp, tangy scent of the mangoes, creating a majestic masterpiece.

A test of patience!

Just as the first rumble of thunder during summer rains would send shivers of anticipation down my spine, the sight of Paati's expert hands kneading the vibrant pickle mixture was enough to make my mouth water. Each step of the process was a test of patience, a lesson in savoring the journey as much as the destination.

The preparation alone wasn't the test of patience. Mango being a seasonal fruit, we have to wait a year long for the season to arrive, the trees to finally flower and bear the amazingly delicious mangoes.

As Paati diligently followed the time-honored recipe, carefully measuring and blending the ingredients, a sense of anticipation would build within me. The list of ingredients for the maavadu pickle was simple, yet each one played a crucial role in the symphony of flavors:

- 2 cups of tender, round baby mangoes (Paati always insisted on the "Vadu Manga" variety)

- Rock salt to taste (2-3 tablespoons, Paati preferred the pink Himalayan variety)

- 2 tablespoons of castor oil or sesame oil

For the spice blend, Paati would roast and grind:

- 20 long, medium-spiced red chilies

- 1/2 teaspoon of vendhayam (fenugreek seeds)

- 3/4 teaspoon of mustard seeds

- A small piece of turmeric (or 1/4 teaspoon of turmeric powder)

- 1/4 teaspoon of asafoetida

As the aromatic spice blend was folded into the oil-coated mangoes, the kitchen was filled with a heady, tantalizing aroma that promised a flavor explosion to come.

How would you describe the word bliss? 

It is when you finally taste the Vadu Manga Maavadu, not just as it is but with a plate of cool, refreshing curd rice. (An ultimate combo no one can ever deny!)

The wait would be worth it, for every bite of Paati's Maavadu was a journey through time, a connection to our roots, and a celebration of the simple pleasures in life. And now, you too can experience this culinary treasure by ordering Sweet Karam Coffee's authentic, homestyle Maavadu online. 

Crafted with love and tradition, each jar is a taste of nostalgia, a reminder of the timeless bond between food, family, and the precious moments that make life worth savoring.

Let the aromatic blend of spices and tangy mangoes transport you to a world where patience is rewarded, and every bite is a celebration of life's simple joys. 

PS. If you are out looking for homestyle pickles online this summer, our Janaki paati’s maavadu is here to treat you just like how a summer rain does amidst the heat waves.