Recipe for manathakkali vatha kuzhambu. Spicy Tamil style vathal kuzhambu / kara kuzhambu recipe made without coconut. A popular side dish for lunch in Tamilnadu.
Dried Manathakkali berries is also called as black night shade. Its easily available in Indian grocery stores or online.
First, we will fry the manathakkali. Take a pan and add in three tablespoon of oil. Add in the manathakkali and saute on a low flame for a minute. The berries will puff up and start to change colour. Remove from heat and set aside to a bowl along with the oil left.
Now, we will make a fresh masala paste. Here is what you will need. Use very little fenugreek seeds as they are very bitter.
Heat a teaspoon of oil in a pan and add in all the ingredients for the masala paste. Saute on a very low flame for 3-4 minutes. Sauteing on a low flame is important as you do not want to burn the lentils. Sauteing on a low flame nicely roasts and browns the ingredients.
Grind the roasted ingredients along with half a cup of water to a smooth paste. Set aside.
Soak a gooseberry size tamarind (about two inch strip) in a cup of water for 20 minutes. Squeeze and extract the pulp. Discard the seeds and the pith. Set aside.
Now we will make the kuzhambu.
Heat peanut oil / sesame oil in a pan (Be generous with oil) and add in the mustard seeds, fenugreek seeds, fennel seeds and curry leaves. Let the mustard seeds crackle. Add in the garlic. Saute for a minute.
Add in the chopped tomatoes and the salt. Saute for 2-3 minutes.
Add in the masala powders and the jaggery. Note: If you cannot source kuzhambu milagai thool / powder, you can substitute sambar powder.
Saute the masalas for a minute.
Add in the tamarind pulp.
Add in the ground masala paste. Wash the mixie with half a cup of water and add back to the pan. Add in a cup of water too. Let it come to a boil.
Add in the manathakkali along with the oil and allow it to simmer for 20 minutes on a low flame.
The kuzhambu is ready after it has simmered for 20 minutes.
Serve hot with rice. The kuzhambu tastes best the next day!
- 3 tablespoon peanut oil or gingely oil (sesame oil)
- ¼ cup dried manathakkali vathal
- 1 teaspoon peanut oil or gingely oil (sesame oil)
- 4 dried red chillies
- 5-6 fenugreek seeds
- 6-7 cloves garlic
- 2 teaspoon chana dal
- 1 teaspoon urad dal
- 1 teaspoon cumin seeds
- 1 teaspoon black pepper corn
- 2 teaspoon coriander seeds
- 2 sprigs curry leaves
- Gooseberry size tamarind
- 3 tablespoon peanut oil or gingely oil (sesame oil)
- ¼ teaspoon mustard seeds
- ¼ teaspoon fenugreek seeds
- ½ teaspoon fennel seeds
- 2 sprigs curry leaves
- 10 cloves garlic, roughly chopped
- 2 tomatoes, chopped
- ½ teaspoon turmeric powder
- 2 teaspoon red chilli powder (use less if you want a less spicy curry)
- 2 teaspoon coriander powder
- 1 teaspoon jaggery
- 1 teaspoon kuzhambu milagai thool
- ¼ teaspoon asafoetida
- ½ teaspoon salt (see notes)
- Take a pan and add in three tablespoon of oil. Add in the manathakkali and saute on a low flame for a minute. The berries will puff up and start to change colour. Remove from heat and set aside to a bowl along with the oil left.
- Heat a teaspoon of oil in a pan and add in all the ingredients for the masala paste. Saute on a very low flame for 3-4 minutes. Sauteing on a low flame is important as you do not want to burn the lentils. Sauteing on a low flame nicely roasts and browns the ingredients.
- Grind the roasted ingredients along with half a cup of water to a smooth paste. Set aside.
- Soak a gooseberry size tamarind (about two inch strip) in a cup of water for 20 minutes. Squeeze and extract the pulp. Discard the seeds and the pith. Set aside.
- Heat oil in a pan (Be generous with oil) and add in the mustard seeds, fenugreek seeds, fennel seeds and curry leaves. Let the mustard seeds crackle. Add in the garlic. Saute for a minute.
- Add in the chopped tomatoes and the salt saute for 2-3 minutes.
- Add in the masala powders and the jaggery. Saute the masalas for a minute.
- Add in the tamarind pulp.
- Add in the ground masala paste. Wash the mixie with half a cup of water and add back to the pan. Add in a cup of water too. Let it come to a boil.
- Add in the manathakkali along with the oil and allow it to simmer for 20 minutes on a low flame.
- The kuzhambu is ready after it has simmered for 20 minutes.
- Serve hot with rice. The kuzhambu tastes best the next day!
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