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    You are here: Home / Recent Posts / Maa Vathal Recipe

    Maa Vathal Recipe

    May 15, 2014 by Sharmilee J 6 Comments

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    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 Recipe

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    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.

    Maa Vathal RecipePin

    If you have any more questions about this Maa Vathal Recipe do mail me at sharmispass[email protected] In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

    Tried this Maa Vathal Recipe ? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

    Dried Mango Vathal
    Print Recipe Pin Recipe

    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

    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.
    Tried this recipe?Mention @sharmispassions or tag #sharmispassions
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    Maa Vathal Recipe Step by Step

    1. Wash raw mangoes well.Slice them into slightly big pieces as shown below.
      How to make maa vathal - Step1Pin
    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.How to make maa vathal - Step2Pin
    3. Let it sundry till it becomes bone dry.Once dried completely store in a clean container.How to make maa vathal - Step3Pin

    Maa Vathal Recipe

    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.

    Maa Vathal RecipePin

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    Filed Under: RandomPosts, Raw Mango Recipes, Recent Posts, summer specials, Vadam - Papad, vathal recipes

    Reader Interactions

    Comments

    1. traditionallymodernfood

      May 16, 2014 at 4:37 pm

      Perfect summer recipe

      Reply
    2. Meenal Krishnan

      May 16, 2014 at 8:50 pm

      i love it…nice clicks sharmi…

      Reply
    3. Meenal Krishnan

      May 16, 2014 at 8:53 pm

      i love maa vathal…superb clicks sharmi….

      Reply
    4. Vaishnavi

      May 23, 2014 at 3:48 am

      Hello sharmi… can you please explain where to use maa vathal in the kuzhambu varieties you have mentioned? Because in the recipes i couldn't find this ingredient. I would like to try this maa vathal but want to know how to use it before proceeding.

      Reply
      • SHARMILEE J

        May 23, 2014 at 6:16 am

        I am yet to post maavathal kuzhambu reicpe, but its just like how we add brinjals or any veggie for puli kuzhambu…But you need to soak it and then add

        Reply
    5. Vaishnavi

      May 24, 2014 at 4:06 am

      Thanks

      Reply

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