Manathakkali Vathal Kuzhambu Recipe

Manathakkali Vathal also known as Black Night Shade in English, Nakoi in Hindi and Kachchipandu in Telugu. This vathal is got from the Manathakkali keerai / Sukkuti keerai plant sun-dried and then used. The leaves and vathal of this plant is widely used for treating stomach and mouth ulcers. This Manathakkali Vathal Kuzhambu Recipe can be prepared without onion and garlic also. You can double the ingredients and prepare this kuzhambu in bulk too as it stays good for a week under refrigeration. It tastes tongue smacking with any stir fry veggies and simple papad.

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Manathakkali Vathal Kulambu Recipe

Manathakkali Vathal Kuzhambu Recipe

Priya Santhamohan

Manathakkali Vathal Kuzhambu Recipe is got from Manathakkali keerai plant sun dried and then used. This can be prepared without onion and garlic also.

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Prep Time 10 mins

Cook Time 30 mins

Total Time 50 mins

Course Kuzhambu Varieties, Lunch, Side Dish

Cuisine Tamilnadu, South Indian

Servings 4 People

Calories

Ingredients

  

1 Cup = 250 ML, 1 tsp = 5 ML

• 1 Small Lemon Sized Tamarind / புளி
• 3 tbsp Manathakkali Vathal / மணத்தக்காளி வத்தல்
• 10 Shallots / Pearl Onions / சின்ன வெங்காயம்
• 10 Garlic / பூண்டு
• 1 Small Tomato / தக்காளி
• 1/4 tsp Turmeric Powder / மஞ்சள்தூள்
• 1 tsp Sambar Powder / சாம்பார் தூள் Link for Homemade Sambar powder
• Salt / உப்பு As Required
• 1 Small Piece Jaggery / வெல்லம்

To Roast and Grind

• 2 tsp Toor Dal / துவரம்பருப்பு
• 1 tsp Coriander Seeds / கொத்தமல்லி விதை
• 1/2 tsp Methi Seeds / வெந்தயம்
• 1/2 tsp Cumin Seeds / Jeera / சீரகம்
• 1 tsp Pepper / மிளகு
• 5 to 6 Red Chilli / வரமிளகாய்

To Temper

• 3 tbsp Oil / எண்ணெய்
• 1 tsp Mustard Seeds / கடுகு
• 1/2 tsp Methi Seeds / வெந்தயம்
• 1 Sprig Curry Leaves / கருவேப்பில்லை
• 1 Generous Pinch Hing / பெருங்காயம்

Instructions

 

• Soak tamarind in hot water for 1/2 an hour, squeeze the pulp and discard it. Peel the skin of shallots, garlic and chop tomato. Then measure and keep all the ingredients ready.
• To a pan, add the ingredients listed in the table 'To roast and grind'. Dry roast the ingredients till golden colour but don't burn it.
  
• Once it cools down, transfer the ingredients to a mixer and grind it to a smooth powder.
  
• Heat oil in a pan and temper with the ingredients given the table 'To Temper'. Then add the manathakkali vathal and fry it in medium flame well. It should be fried perfectly without browning else it taste bitter.
  
• Now add chopped shallots, garlic and saute till it turns translucent. Then add tomato and saute until mushy.
  
• Pour tamarind water, then add turmeric powder and sambar powder.
• Now add the grinded spice powder and required salt. Boil it in low flame for 7 to 8 minutes, the oil separates now and the kuzhambu thickens. If needed, about 1 tsp of rice flour can be added, as it thickens the kuzhambu soon.
  
• Finally add a small piece of jaggery and boil for another 2 minutes.

  Serve this manathakkali vathal kuzhambu recipe with drumstick leaves stir fry.
  

Notes

Tips of Vathal Kuzhambu Recipe

1. This kuzhambu recipe can be prepared plain, without onion and garlic also.
2. Use pearl onions/shallots only for a good taste.
3. Use sesame oil for a nice flavour and taste. Also, add it generously it should float on top.
4. Manathakkali vathal should be fried properly and also without burning, otherwise, it tastes bitter.
5. For a simple version, the 'Roast and Grind' step can be skipped. Instead, 1 tbsp of sambar powder or kuzhambu milagai thool can be used.
6. Never skip jaggery at the end, as it helps to balance the tanginess and lends an extra taste.
7. Other vathal like maa vathal, cluster beans vathal and sundakkai vathal can also be used.
8. This manathakkali vathal kulambu recipe stays good for 1 week under refrigeration.

Keyword Manathakkali Vathal Kuzhambu Recipe, Vathal Kulambu Recipe, Vathal Kuzhambu, Vathal Kuzhambu Recipe

Manathakkali Vathal Kuzhambu Recipe

Method for Manathakkali Vathal Kuzhambu Recipe

1. Soak tamarind in hot water for 1/2 an hour, squeeze the pulp and discard it. Peel the skin of shallots, garlic and chop tomato. Then measure and keep all the ingredients ready.

2. To a pan, add the ingredients listed in the table ‘To roast and grind’. Dry roast the ingredients till golden colour but don’t burn it.

3. Once it cools down, transfer the ingredients to a mixer and grind it to a smooth powder.

4. Heat oil in a pan and temper with the ingredients given the table ‘To Temper’. Then add the manathakkali vathal and fry it in medium flame well. It should be fried perfectly without browning else it taste bitter.

5. Now add chopped shallots, garlic and saute till it turns translucent. Then add tomato and saute until mushy.

6. Pour tamarind water, then add turmeric powder and sambar powder.

7. Now add the ground spice powder and required salt. Boil it in low flame for 7 to 8 minutes, the oil separates now and the kuzhambu thickens. If needed, about 1 tsp of rice flour can be added, as it thickens the kuzhambu soon.

8. Finally add a small piece of jaggery and boil for another 2 minutes.

Serve this manathakkali vathal kuzhambu recipe with drumstick leaves stir fry.

Manathakkali Vathal Kulambu Recipe