Maa Vathal Recipe

Maa Vathal is a vathal made with raw mango, sundried to bone dry and stored for a yearly consumption. Maa Vathal is used for seasoning tamarind based kulambu recipes and as pickle. Maa Vathal Recipe is described in this post with step by step pictures.

Maa Vathal is a vathal made with raw mango, sundried to bone dry and stored for a yearly consumption.We can use maa vathal for seasoning fish kuzhambu  or puli kuzhambu or any tamarind based kuzhambu recipes like mochai kuzhambu, poondu kuzhambu, thatta payir kuzhambu etc . Amma makes maa vathal kuzhambu which tastes so good, am yet to try that will sure post it soon.

Mango season is around the corner and sun is shining bright so am making use of this summer with vathal recipes, as a first timer am enjoying the process.

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Maa Vathal Recipe

Maa Vathal is a vathal made with raw mango, sundried to bone dry and stored for a yearly consumption. Maa Vathal is used for seasoning tamarind based kulambu recipes and as pickle. Maa Vathal Recipe is described in this post with step by step pictures.

Prep Time3 d

Cook Time15 mins

Servings1 cup

AuthorSharmilee J

1x2x3x

Ingredients

• 3 raw mango
• 1.5 tsp rock salt

Instructions

• Wash raw mangoes well. Slice them into slightly big pieces.
• Transfer the raw mango pieces to a container, add rock salt and mix well. Toss it well for the salt to coat evenly.
• Close the container with a lid and Let it rest for 2 hrs.
• Then spread it in a tray/ a clean cloth and sundry it.
• Let it sundry till it becomes bone dry.
• Once dried completely store in a clean container.

Notes

• I used one slightly ripe mango and other 2 were raw mangoes. Slightly ripe mangoes gives both tangy and sweet taste , I love it that way 🙂
• It may take at least 2-3 days to bone dry like this…depends on the amount of sunlight you receive. For me it took almost 5 days to dry completely.
• You can even add 1/2 tsp turmeric powder along with rock salt.
• It keeps well at least for a year without refrigeration.
• There should be no moisture at all when you store in a container and it should be bone dry else it may not last longer, will get spoiled easily.

Nutrition Facts

Maa Vathal Recipe

Amount Per Serving (50 g)

Calories 373 Calories from Fat 18

% Daily Value*

Fat 2g3%

Saturated Fat 1g6%

Polyunsaturated Fat 0.4g

Monounsaturated Fat 1g

Sodium 3494mg152%

Potassium 1044mg30%

Carbohydrates 93g31%

Fiber 10g42%

Sugar 85g94%

Protein 5g10%

Vitamin A 6719IU134%

Vitamin C 226mg274%

Calcium 70mg7%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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Maa Vathal Recipe Step by Step

1. Wash raw mangoes well.Slice them into slightly big pieces as shown below.
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2. Transfer the raw mango pieces to a container, add rock salt and mix well.Toss it well for the salt to coat evenly.Close the container with a lid and Let it rest for 2 hrs.Then spread it in a tray/ a clean cloth and sundry it.Pin
3. Let it sundry till it becomes bone dry.Once dried completely store in a clean container.Pin

Expert Tips

• I used one slightly ripe mango and other 2 were raw mangoes.Slightly ripe mangoes gives both tangy and sweet taste , I love it that way 🙂
• It may take atleast 2-3 days to bone dry like this…depends on the amount of sunlight you receive.For me it took almost 5 days to dry completely.
• You can even add 1/2 tsp turmeric powder along with rock salt.
• It keeps well atleast for a year without refrigeration.
• There should be no moisture at all when you store in a container and it should be bone dry else it may not last longer, will get spoiled easily.

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