Chettinad Maavathal Preparation | dry mango | மாவத்தல் செய்முறை

Chettinad Maavathal Preparation | dry mango | மாவத்தல் செய்முறை explains you to prepare dry mangoes during the season and how to use throughout the year. Mango season plus summer holidays with good sunlight for drying will be the best time for you to prepare this maavathal. In Chettinad we use to prepare maavathal during summer and store it for one full year. We can prepare Sambar, Puzhi kuzhambu, Rasam, Mandi and Paruppu using this vathal. It will be very useful when we do not have time to buy vegetables, and also to enjoy the taste of mangoes in off-season.

 Chettinad Maavathal Preparation – Ingredients:-
  • Mangoes – 10 (half ripen)
  • Salt – 1 cup
  • Butter milk – 4 cup

Chettinad Maavathal Preparation – Method of preparation:-

1. Firstly selection of mangoes is very important. Commonly called as ‘kilimooku’ or ‘kallamai’ maangai in Tamil Nadu will be the best variety for preparing this maa vathal.

2. Raw or fully ripen mangoes will not suit. So select mangoes as such which were half ripen. This gives sweet and sour taste to the vathal, which everyone likes.

3. Secondly cut mangoes with sharp knives along with the seeds. Probably into 8 pieces or more pieces according to the size of the mangoes. Now each piece will have the seed portion in it.

4. Further remove the inner seeds, and wash all the mango pieces in a big bucket of water.

5. Then mix buttermilk, sea salt and mango pieces together and mix well, upside down many times, till each mango absorbs salt and butter milk.

Chettinad Maavathal Preparation – Method of preparation:-

6. Start this process in the evening. Close and keep it over night.

7. Next day morning, spread a polyethylene cover over a tray or traditional ‘muram’ and place the mango pieces one by one and dry them in hot sunlight.  If you have remaining salt with buttermilk, close and have it safe.

8. In the evening remove the mango pieces and put them again in the remaining buttermilk, close and keep overnight.

9. Repeat the process again, and dry them in hot sunlight.

10. Finally buttermilk will be completely absorbed in 2-3 days. Then dry the mango pieces till no water is left out and turns colour. This will take 4-5 days.

maavathal after it was fully dried

11. Now store them in glass or ceramic containers. This can be stored for more than one year without refrigeration till the next season. Do not store in stainless steel containers because the container as well as vathal will be spoiled because of its tanginess.

Chettinad Maavathal Preparation | dry mango | மாவத்தல் செய்முறை
Chettinad Maavathal Preparation | dry mango | மாவத்தல் செய்முறை

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