Manathakkali Vathal Kulambu is a traditional, tangy gravy made by tempering manathakkali vathal, spices, onion, tomato and cooking it with tamarind extract & spice powders. Manathakkali Vathal Kulambu is a popular dish in Tamil Nadu and notably healthy for tummy. Manathakkali Vathal Kulambu recipe explained in this post with step by step pictures and video.
Manathakkali Vathal Kulambu is a tangy gravy serves as a best side dish for rice, idli, dosa etc.
About Manathakkali Vathal Kulambu
Manathakkali is also known as Blacknight shade. I love all tangy dishes and this Vathal Kuzhambu tops the list. Vathal Kuzhambu is a tangy sidedish made with a special vathal like manathakkali, sundakkai etc.
I have already posted sundakkai vathal kuzhambu and followed almost the same recipe for this too and this time tried it in kalchatty and it sure enhanced the taste.
I served this vathal kulambu with rice,keerai poriyal and vadam.
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📖 Recipe Card
Manathakkali Vathal Kulambu
Ingredients
- 1 heaped tablespoon manathakkali vathal blacknight shade
- 1/4 cup small onion
- 10 nos garlic pearls
- 1 teaspoon jaggery powder
- 1/2 cup water
- salt to taste
Spice powders:
- 1/4 teaspoon turmeric powder
- 1/2 teaspoon red chilli powder
- 1 tablespoon sambar powder
For tamarind extract:
- 1 lemon sized tamarind
- 1/2 cup water
Instructions
- Heat gingelly oil - add vathal and fry until crisp and set aside.
- In the same kadai add the items listed 'to temper'. Let it splutter.
- Add small onion, garlic and required salt. Saute till its transparent.
- Add turmeric, red chilli and sambar powder.
- Fry and let it bubble for a minute then add fried vathal and give a quick saute. In a bowl add tamarind along with 1/2 cup water and squeeze to extract juice.
- Strain and add the tamarind water along with 1/2 cup water. Cook covered until the gravy thickens and oil floats on top.
- When its slightly thick and oil floats on top add jaggery powder give a quick mix and switch off.
- Serve Manthakkali Vathal Kulambu hot with rice.
Video
Notes
- I recommend adding gingelly oil (nallennai) , if you don’t have then go ahead with your usual cooking oil.
- Keeps well for 2 days even without refrigeration
- Also you can use other vathals like manathakkali vathal, maa vathal, mithuku vathal or any vathal for making this kuzhambu.
How to make Manathakkali Vathal Kulambu
- Heat gingelly oil – add vathal and fry until crisp and set aside.In the same kadai add the items listed ‘to temper’.Let it splutter.
- Add small onion,garlic and required salt.Saute till its transparent.Add turmeric,red chilli and sambar powder.
- Fry for a minute and let it bubble for a minute then add fried vathal and give a quick saute.In a bowl add tamarind along with 1/2 cup water and squeeze to extract juice.
- Strain and add the tamarind water along with 1/2 cup water.Cook covered until the gravy thickens and oil floats on top.
- When its slightly thick and oil floats on top add jaggery powder give a quick mix and switch off.
Serve hot with rice. Tasty manathakkali vathal kulambu ready to be served with hot rice.
Expert Tips
- I recommend adding gingelly oil (nallennai) , if you don’t have then go ahead with your usual cooking oil.
- Keeps well for 2 days even without refrigeration
- Also you can use other vathals like manathakkali vathal, maa vathal, mithuku vathal or any vathal for making this kuzhambu.
Rajee
Yummy. Feel like making it now seeing this recipe. I normally do not add onion and garlic. Surely try your version.