Maa Vathal is made with raw mango, rock salt sundried to bone dry and stored for a yearly consumption. Maa Vathal is used for seasoning tamarind based kulambu recipes and for making pickle. Learn to make Maa Vathal with the help of step by step pictures.
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. You can make maa vathal during summer and store it.
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About Maa Vathal
‘Vathal’ in tamil means sun dried vegetables or berries and ‘Maa’ is Raw Mango so Maa Vathal is sun dried raw mango. Maa Vathal is sun dried and stored for a yearly consumption to use it for making pickles, curries etc.
Raw Mango is mixed with salt then sun dried and stored which is called maa vathal. Raw Mango season is around the corner and sun is shining bright so I am making use of this summer with vathal recipes. We make maa vathal kulambu and it tastes so good with rice, idli, dosa etc.
Maa Vathal Ingredients
- Raw Mango – Choose slightly ripe raw mango which has a tangy taste, I love it so much. How ever you can use un ripe raw mango too.
- Rock Salt – Rock salt is added to raw mangoes and rested for a while.
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How to make Maa Vathal Step by Step
1.Wash raw mangoes well. Slice them into slightly big pieces as shown below.
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. Drain excess water. Then spread it in a tray or a clean cloth and sundry it.
3.Let it sundry till it becomes bone dry. Once dried completely store in a clean container.
Store it for a year.
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 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 teaspoon turmeric powder along with rock salt.
- 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.
Serving and Storage
Maa Vathal keeps well at least for a year without refrigeration. In fridge it stores well even for 2 years.
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📖 Recipe Card
Maa Vathal Recipe
Ingredients
- 3 raw mangoes
- 1 and 1/2 teaspoon rock salt
Instructions
- Wash raw mangoes well. Slice them into slightly big pieces as shown below.
- 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. Drain excess water. Then spread it in a tray or a clean cloth and sundry it.
- Let it sundry till it becomes bone dry. Once dried completely store in a clean container.
- Store it for a year.
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 teaspoon turmeric powder along with rock salt.
- 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.
traditionallymodernfood
Perfect summer recipe
Meenal Krishnan
i love it…nice clicks sharmi…
Meenal Krishnan
i love maa vathal…superb clicks sharmi….
Vaishnavi
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.
SHARMILEE J
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
Vaishnavi
Thanks