We get plenty of seasonal vegetables like mango, brinjal, flat beans and cluster beans in the market during the month of May and June, the hot season. This climate is favourable for drying the seasonal vegetables to make it as vathals. Normally the price of these vegetables increases during the off-season. Achis of Chettinad region have the strategic vision of processing the seasonal vegetables at the right time to make vathals and use it throughout the year.
In chettinad, these vathals are used to make the unique taste of various dishes. Mango vathal is used in Sambar, Thanni kuzhambu, Mor kuzhambu, Rasam (Mangottai), Vathal kuzhambu, vathal mandi etc. Vathal made using proper procedure during summer season can be stored for long term use. Now is the Season to make the variety of vathals and enjoy the unique taste throughout the year.
Ingredients to prepare:
Raw mango -5
Rock salt-2 tbsp powdered
Step-1: Wash Mangoes wipe with the clean cloth.
Step-2: Cut mangoes into lengthwise along with the seeds or (seeds separately and flesh as you prefer )
Step-3: Powder the rock salt and mix it well with the cut mangoes, leave it for a night.
Step-4:Next day spread a clean cloth in direct sunlight, spread salted mangoes leaving some space around, do the same for 3 to 4 days.
step-5: On the fourth-day transfer from cloth to a wide plate or solagu, let it bone dry for 3 more days,store it in a clean jar.
This can be used for a year, without refrigeration.