Manathakkali Vathal Kuzhambu, a spicy & tangy curry made with dried black nightshade. Black Nightshade/ Manathakkali has wonderful medicinal value and it helps to cure mouth ulcer and indigestion problem.Include this berries at least once in a month helps to prevent mouth ulcer and indigestion problem.
Next to sunda vatha kuzhambu, this manathakkali vatha kuzhambu is our family favorite. It tastes great with steamed along with some kootu. Here in today's recipe, i have used dried black nightshade(vathal) for making this curry. But you can make this curry with fresh manathakkali too in the same way !
Related : How to make Sunda Vatha Kuzhambu
We are back from a short trip to San Antanio(Feb,2017), after eating continuously at restaurants for the past three days, today i was craving for some spicy & tangy home made curry.So i have prepared this simple gravy along with rice & chow chow kootu and we had a hearty meal.
This curry is very easy to make and it doesn't need any grinding work ,so it's a ideal curry to make when you're lazy or you're out of veggies in your fridge.The flavor and the taste from the manathakkali makes the gravy so delicious.
Manathakkali Vathal Kuzhambu
Preparation Time : 30 mins | Cooking Time : 15 mins | Serves : 2
Recipe Category: Curry | Recipe Cuisine: Indian
Recipe Category: Curry | Recipe Cuisine: Indian
Ingredients
Manathakkali Vathal/Black Nightshade - 2 tbsp
Tamarind - a gooseberry size
Pearl onion - 5
Garlic - 4 pods
Tomato(small) - 1
Curry leaves -few
Red Chili powder - 1/2 tsp
Sambar powder - 2 tsp
Turmeric powder - 1/4 tsp
Salt - to taste
Oil - 1 tbsp
Mustard & urad dal - 1/4 tsp
Jaggery - a small piece
Manathakkali Vathal/Black Nightshade - 2 tbsp
Tamarind - a gooseberry size
Pearl onion - 5
Garlic - 4 pods
Tomato(small) - 1
Curry leaves -few
Red Chili powder - 1/2 tsp
Sambar powder - 2 tsp
Turmeric powder - 1/4 tsp
Salt - to taste
Oil - 1 tbsp
Mustard & urad dal - 1/4 tsp
Jaggery - a small piece
Soak the tamarind in water for 30 mins, peal the onions & garlic and cut the tomatoes into small pieces. Heat a sauce pan with oil and add mustard & urad dal,let the mustard splutters.
Add the manathakkali vathal and saute in oil for 30 secs, then add the onions,garlic and curry leaves and saute it in oil for 2 mins.Now add the spices (turmeric ,red chili and sambar powder).
Saute the spices(keep the flame in low,otherwise the spices would burnt) in the oil for 30 secs and then add tomatoes and saute till it becomes mushy.
Extract the tamarind juice from the tamarind and add it.Bring to boil and then add the salt and keep the flame in medium.
Keep it in flame until it thickens, finally add the jaggery and switch off the flame when the oil floats on top.
That's it , Tasty & finger licking manathakkali vathal kuzhambu is ready.
Related : How to make Keerai Kootu
- Saute the manathakkali vathal in oil for few secs, it will help to reduce the bitterness.
- Keep the flame in low when adding the spices,otherwise it would burnt.
- Adding the spices in the oil gives enhanced flavor to the kuzhambu.
- Pearl onion gives great taste to the kuzhambu,so don't skip it.
No comments:
Post a Comment