Manathakkali Vathal kuzhambu Recipe

Recipe for manathakkali vatha kuzhambu. Spicy Tamil style vathal kuzhambu / kara kuzhambu recipe made without coconut. A popular side dish for lunch in Tamilnadu. மணத்தக்காளி வத்தல் குழம்பு செய்வது எப்படி? | மணத்தக்காளி வத்தல் குழம்பு செய்முறை | மணத்தக்காளி வத்தல் கார குழம்பு. Manathakkali vathakuzhambu recipe with step by step pictures and video

Click the link below to find the recipes on the site that uses the main ingredient as Manathakkali
Manathakkali recipes

Here is the video of Manathakkali vathakuzhambu recipe.

Here are some of the equipment, utensils and gadgets that will be useful for making this recipe. Click the link to buy them online.
Dried Manathakkali berries is also called as black night shade. Its easily available in Indian grocery stores or online.

Polypropylene Chopping Board
Teakwood Chopping Board
Silicone Spatula
High-End Nakiri Knife
Glass Mixing Bowls (500 ml)
Glass Mixing Bowl
Stainless Steel Frying Pan
Carbon Steel Knife
Measuring Spoons
Indian Mixie
Frying Pan with wooden handle

Here is how to make manathakkali vatha kuzhambu with step by step with pictures
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 for the vatha kuzhambu. Here is what you will need. Use very little fenugreek seeds as they are very bitter. Also, you can skip adding the garlic in masala paste if you do not want a strong garlic flavour in the vatha kuzhambu.

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 manathakkali vatha 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 or curry powder. “Kuzhambu milagai thool” is a curry powder used in Tamil households and can be sourced from a south Indian grocery store. If you dont have “kuzhambu milagai thool”, use store bought curry powder or sambar powder. Let the curry simmer for five minutes. Here is a link to buy kuzhambu milagai thool online.

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 manathakkali vatha kuzhambu is ready after it has simmered for 20 minutes.

Serve hot with rice. The kuzhambu tastes best the next day!

Manathakkali Vathal kuzhambu Recipe

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Recipe for manathakkali vatha kuzhambu. Spicy Tamil style vathal kuzhambu / kara kuzhambu recipe made without coconut. A popular side dish for lunch in Tamilnadu.

• Total Time: 1 hour
• Yield: 5-6 servings 1x

Ingredients

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For frying manathakkali vathal

• 3 tablespoon peanut oil or gingely oil (sesame oil)
• ¼ cup dried manathakkali vathal

For the masala paste for manathakkali vatha kuzhambu

• 1 teaspoon peanut oil or gingely oil (sesame oil)
• 4 dried red chillies
• 5–6 fenugreek seeds
• 6–7 cloves garlic (optional)
• 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

Other ingredients – manathakkali vatha kuzhambu

• 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
• 1 teaspoon red chilli powder (use less if you want a less spicy curry)
• 2 teaspoon coriander powder
• 1 teaspoon jaggery
• 2 teaspoon kuzhambu milagai thool
• 1/4 teaspoon asafoetida
• ½ teaspoon salt (see notes)

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Instructions

1. 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.
2. 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.
3. Grind the roasted ingredients along with half a cup of water to a smooth paste. Set aside.
4. 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.
5. 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.
6. Add in the chopped tomatoes and the salt saute for 2-3 minutes.
7. Add in the masala powders and the jaggery. Saute the masalas for a minute.
8. Add in the tamarind pulp.
9. 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.
10. Add in the manathakkali along with the oil and allow it to simmer for 20 minutes on a low flame.
11. The kuzhambu is ready after it has simmered for 20 minutes.
12. Serve hot with rice. The kuzhambu tastes best the next day!

• Author: Kannamma - Suguna Vinodh
• Prep Time: 15 mins
• Cook Time: 45 mins
• Category: Side Dish
• Cuisine: Tamilnadu