Maa Vatral Kulambu - Announcing March WTML and February Winner

For this month's Walk Through Memory Lane, the host, due to some unexpected reasons couldn't guest host it. So I had to jump in. And so this month, WTML will be hosted here at Gayathri's Cook Spot and I request all my friends and readers to support the event by sending in your entries. If you are a regular reader of my blog then you will be familiar with the event I have been conducting for the past two years. This event is about recreating your childhood favourite recipes. Every month a blogger guest hosts the event at her space which has increased the popularity of this event. I am really thankful to all my friends for making this event a great success. 
Today I will share with you a speciality of mom - Maa Vatral Kulambu as the first entry of the event. Every summer, my mom prepares vatral and vadagam which lasts the whole year. One vatral is the maa vatral made with raw mangoes. The mangoes are sliced and soaked in slaine water. Then they are sun dried. This process is repeated for 3-5 days until a salty crust is formed on the mangoes. Then they are completely dried and stored in airtight jars. The gravy made with this vatral tastes delicious. Even when I am typing this post, I am feeling hungry. Just serve this gravy with rice and papad and it will surely make you crave for more. This when prepared in manchatti ( pan made out of terracotta) tastes fantastic.

Maa Vatral-4-5 pieces
Pearl Onion-20
Garlic Pods-15
Coconut-1/2 cup
Gingelly Oil-3 tbs
Mustard Seeds-1 tsp
Fenugreek Seeds-1/2 tsp
Asafoetida-1/4 tsp
Curry Leaves-2 sprigs
Red Chilly Powder-2 tsp
Coriander Powder-2 tsp
Cumin Powder-1 tsp
Salt-to taste
Turmeric Powder-1/2 tsp

1. Grind coconut to fine paste.
2. In a pan add the vatral and 1/2 cup of water and bring it to boil.
3. Switch off flame and allow it to soak for 1/2 an hour.
4. Heat oil in a pan and add mustard and fenugreek seeds.
5. When they crackle add asafoetida and curry leaves.
6. Add whole pearl onions and garlic and saute on medium flame until golden.
7. Add the soaked vatral along with water, coconut paste, red chilly powder, coriander powder, salt and turmeric powder.
8. Add water to dilute the gravy.
9. Cover and cook on low flame until the garlic is soft and the gravy has thickned.
10. Serve hot with rice and appalam.

Here are some simple rules to follow while linking your recipe:
While posting the recipe please give a link to this page.
Usage of logo is optional. This will be useful to spread the word. 
There are no restrictions for the number of new entries.
 If you are linking an archived entry, please update it with the link to this page. 
Two entries from the archives are accepted. 
Only Vegetarian recipes accepted. Eggs not allowed.
Non-Bloggers can also send in their entries by sending the recipe to I will include it in the round up. 
I will select an entry through random selection and give away the book for the selected entry. I request all my readers to help me in making this event a huge success.
The gift I give is not sponsored and it is my own contribution to the event.
On the first of April, I will select a lucky winner and send a mail. After receiving my mail,you can give an address to which I has to ship the gift. I will ship the gift within India so if you reside abroad, please give an address in India for me to ship. 

This month's lucky winner will get a cute Apron 

And now coming to the winner of February WTML, I would like to thank Amrita first for hosting it at her space. There were 110 entries and I selected one through random number generator. The lucky entry is entry number 15 - Ellu Saadam by Tanya Desigan of Easy and Simple Foods. Congrats Tanya. Please send me your Indian address along with your phone number and I will send you the book.

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