Sunday, August 17, 2014

Manathakkali Vatha Kuzhambu-How to make Manathakkali Vathal Kulambu-Tamil Brahmin Style

Manathakkali is known as "Makoy" in Hindi and "Black Nightshade" in English. This is a simple kuzhambu prepared with manathakkali vathal. It is a typical Tamil Brahmin Iyer style recipe without onion and garlic. Today we will learn how to make Manathakkali Vathal Kuzhambu following our easy recipe with step wise pictures.

Manathakkali Vatha Kuzhambu

Manathakkali Vatha Kuzhambu-Iyer Style

Manathakkali Vatha Kuzhambu

 Prep Time : 10 mins
 Cook Time : 30 mins 
 Serves: 4
 Recipe CategoryKuzhambu Recipes
 Recipe CuisineTamil Brahmin Iyer

   Ingredients needed

   Manathakkali vathal- 2 1/2 tbsp
   Tamarind - small lemon sized ball (25 grams-old tamarind)
   Homemade Sambar powder  - 5 tsp
   Salt as needed

   For the seasoning

   Oil -3 tbsp (sesame seed oil preferable)
   Mustard seeds -1 tsp
   Fenugreek seeds -1/4 tsp
   Tur dal - 2 tsp
   Red Chilli -1
   Hing /asafoetida - a generous pinch
   Curry leaves -few


Preparation

Soak tamarind in 2 -2 1/4 cup of hot water for 20 minutes. Extract its juice and discard the pulp. I have used old tamarind. I suggest using old tamarind for vatha kuzhambu as it will taste good. If using new tamarind, you might need more tamarind than mentioned.

Keep all the ingredients needed ready.

ingredients needed for vathal kulambu

Method 

Heat oil, add mustard seeds, when it splutters, add fenugreek seeds and tur dal, when dal starts changing color, add hing, red chillies and saute for a few seconds.

Then add manathakkali vathal and fry for a few seconds.

Manathakkali Vatha Kuzhambu recipe

Then add salt, sambar powder and curry leaves. Saute for a few seconds and then add tamarind extract (You will get around 2 cups of tamarind extract).

How to make Manathakkali Vathal Kulambu-iyer style

Mix well and cook on medium flame until it thickens and leaves oil. It will take around 20-30 minutes to thicken.

As it cools it will thicken further, so do not allow it to become too thick.

How to make Manathakkali Vathal Kulambu

Serve with rice, any vegetable stir fry or vegetable curry and sutta appalam.

This kuzhambu keeps well in the refrigerator for a week. If you are busy, you can make it over the week end and store it in a container in the refrigerator. You can double this recipe to serve 8 persons.

Check out my Sundakkai Vathal Kuzhambu and more than 15 different varieties of Kuzhambu Recipes

If you found this post useful, I would really love it, if you pin it or share it with your Facebook fans or Twitter followers or Google+ circles today. All it takes is a simple click on the “pin it” “like,” “share,” “tweet,” or Google+ buttons below the post. It will keep me motivated. Thank  you!


8 comments:

  1. Padhu your reciepe's are really good.I just love it..thank u :-)

    ReplyDelete
  2. A very authentic recipe!!!similar to what my mom makes....good click!!!

    ReplyDelete
  3. Good one and authentic recipe. Padhu, Is that a mud kadai you used? Looking very nice. Why can't you write health benefits of using mud or clay pot? That will be definitely useful to everyone.

    ReplyDelete
  4. Mouth watering. It brought all old memories back after I saw your blog. Thank you so much, padhu.

    ReplyDelete
  5. Yummy even while reading. Going to prepare for today's lunch.

    ReplyDelete

Thank you for dropping by my blog.Hope you enjoyed reading the recipes.Your feedback and comments are appreciated. Comments with links to external sites will be deleted.