Midhukku Vathal
Also known as Mithukku Vathal or Mithukkan Vathal, these spicy sun-dried green chilies are soaked in salt and dried the traditional way to lock in heat and freshness.Crisp them ...
₹ 189.00
Inclusive of taxes. Shipping calculated at checkout.
- Type
- Vathal
- Variant
- 100g
- Ingredients
- Green Chilies, Rock Salt and Thick Butt...
- Status
- Ready to ship
Green Chilies, Rock Salt ...
Ready to ship
How it is made
Making story
Sun curing, spice mixing, careful packing
From kitchen to table
Sun-cured process, everyday flavour
Also known as Mithukku Vathal or Mithukkan Vathal, these spicy sun-dried green chilies are soaked in salt and dried the traditional way to lock in heat and freshness.Crisp them up in hot oil and serve with curd rice, ...
- Origin
- Tamil Nadu, India
- Ingredients
- Green Chilies, Rock Salt and Thick Buttermilk.
- Best for
- Fry & Crunch: Heat a little oil. Fry the vathal till crisp. Serve as a crunchy side with sambar, rasam, or curd rice. Make Vathal Kuzhambu: Heat gingelly oil, fry vathal till crisp and keep aside. In the same oil, add mustard, curry leaves, and spices. Then add the vathal to kuzhambu or tamarind-based gravies for a smoky, spicy flavor boost.
- Storage
- Store according to the instructions on the product label.
Product information
Details, storage and terms
Overview
Description
Also known as Mithukku Vathal or Mithukkan Vathal, these spicy sun-dried green chilies are soaked in salt and dried the traditional way to lock in heat and freshness.Crisp them up in hot oil and serve with curd rice, sambar, or rasam—or add them to vathal kuzhambu for extra zing. Beyond their fiery taste, they’re valued in folk tradition for supporting lung health when enjoyed in moderation.Handcrafted, sun-cured, and preservative-free, our Mithuku Vathal delivers pure, authentic flavor in every crunchy bite. Taste the tradition. Feel the heat.
UseUsage
Fry & Crunch: Heat a little oil. Fry the vathal till crisp. Serve as a crunchy side with sambar, rasam, or curd rice. Make Vathal Kuzhambu: Heat gingelly oil, fry vathal till crisp and keep aside. In the same oil, add mustard, curry leaves, and spices. Then add the vathal to kuzhambu or tamarind-based gravies for a smoky, spicy flavor boost.
KeepStorage
Store according to the instructions on the product label.
ShippingDelivery
Shipping timelines and return eligibility appear at checkout.
