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Main Course

Mango Vattal

A traditional preparation from Kerala that balances flavour, texture, and aroma in the way that only home cooking can. No two households make it exactly the same, and that is the point.

30 min total|Prep 30 min|Cook 20 min|3 servings|easy

Ingredientsfor 3 servings

3 cup Mango — chopped
Chilly powder, to taste
Asafoetida A pinch
Salt, to taste

Preparation

Step 1
For preparing mango vattal, peel skin and cut mango in medium sized pieces.
Step 2
Pat dry the mangoes.
Step 3
Mix chilly powder, salt and asafoetida and keep under sun till dry.
Step 4
Goes well with curd rice. Mango vattal is ready.

Tip

Fresh curry leaves make a genuine difference. Dried curry leaves are a poor substitute — if you cannot get fresh ones, increase the quantity and fry them longer.

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Main Course

Mango Vattal

A traditional preparation from Kerala that balances flavour, texture, and aroma in the way that only home cooking can. No two households make it exactly the same, and that is the point.

30 min total|Prep 30 min|Cook 20 min|3 servings|easy

Ingredientsfor 3 servings

3 cup Mango — chopped
Chilly powder, to taste
Asafoetida A pinch
Salt, to taste

Preparation

Step 1
For preparing mango vattal, peel skin and cut mango in medium sized pieces.
Step 2
Pat dry the mangoes.
Step 3
Mix chilly powder, salt and asafoetida and keep under sun till dry.
Step 4
Goes well with curd rice. Mango vattal is ready.

Tip

Fresh curry leaves make a genuine difference. Dried curry leaves are a poor substitute — if you cannot get fresh ones, increase the quantity and fry them longer.