MANATHAKKALI VATHAL KUZHAMBU | STARTUP COOKING
Manathakkali vathal kuzhambu is an excellent south Indian curry made with dried black nightshade berry, garlic, tamarind and lots of Indian spices. This curry is little spicy, tangy, bitter and sweet. It goes well with hot steamed rice, idli, dosa and chapathi.
Health Benefits of Manathakkali - It has lots of medicinal and health benefits. It is rich in riboflavin, calcium, niacin, iron, phosphorus and vitamin C. The leaves are used for treating stomach ulcers, piles, cold and mouth ulcers. Also, it helps to prevent jaundice, hypertension and much more.
The fresh berries are not available round the year even in traditional markets in Tamil Nadu. But you can get the sun dried, packaging version of the berries in many supermarkets. I usually use the dried version of berries in my recipes.
Follow my step by step photo recipe to prepare Manathakkali Vathal Kuzhambu. If you like this recipe share it, tweet it and pin it. Please do try and post your comments.
RECIPE FOR MANATHAKKALI VATHAL KUZHAMBU
Coarse : Lunch
Cuisine : South Indian
Author : Jayashree Karthik
Prep Time : 15 min
Cook Time : 30 min
Total Time : 45 min
INGREDIENTS
To Saute and Grind
- 1 tsp oil
- 4 red chilli
- 1/4 tsp fenugreek seeds
- 6 garlic
- 2 tsp bengal gram dal
- 1 tsp urad dal
- 1 tsp cumin seeds
- 1 tsp pepper corn
- 2 tsp coriander seeds
- 1 spring curry leaves
- 3 tbsp sesame oil
- 1/4 cup manathakkali vathal
- 1/4 tsp mustard seeds
- 1/4 tsp fenugreek seeds
- 1/2 tsp fennel seeds
- 1 spring curry leaves
- 10 garlic - roughly chopped
- 1 tomato - chopped
- 1/4 tsp turmeric powder
- 1 tsp red chilli powder
- 2 tsp coriander powder
- 1 tsp sambar powder
- 1 cup tamarind water
- 1.5 tsp jaggery
- salt to taste
PROCEDURE
- soak tamarind in hot water and extract the juice and then set aside
- heat a tsp of oil in the pan
- add bengal gram dal, urad dal, cumin seeds, pepper corn, coriander seeds and fenugreek seeds
- saute for 1-2 minute until it changes the color
- add dried red chilli, curry leaves and garlic
- saute for 1 minute on medium flame and then switch off the flame
- transfer the ingredients into the mixer grinder
- grind to a smooth paste by adding little water and set aside
- heat a tsp of sesame oil in the pan
- add manathakkali seeds and saute on low flame for a minute, now the berries will puff up and starts to change the color
- remove the manathakkali seeds from the pan and set aside
- heat 3 tbsp of sesame oil in the pan or a wok
- temper with mustard seeds, fenugreek seeds and fennel seeds
- add curry leaves and garlic together
- saute for few minutes until the garlic changes the color
- now add chopped tomato and cook for 2-3 minutes
- add turmeric powder, red chilli powder, coriander powder, sambar powder and salt
- mix well and cook for 1 minute on medium flame or until the raw smell of spices goes
- add ground masala paste and mix well
- saute for 1 minute
- add tamarind water and mix well
- cover and cook the curry in low medium flame for 15 minutes or until the oil starts to float on top
- once the oil starts to float on top of the curry, add roasted manathakkali seeds and jaggery powder
- mix well
- cover and cook again in low medium flame for another 20 minutes
- now the kuzhambu is ready and serve on hot steamed rice
- it taste delicious 😋
- adjust spice level according to your taste
- you can also add shallots along with garlic
- you can store this curry in refrigerator for 3-4 days
Manathakkali Vathal Kuzhambu With Step By Step Photo Recipe
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