Manathakkali vathal kulambu recipe a tangy gravy best side dish for rice. As I’ve already mentioned I love all tangy dishes and this vathal kuzhambu and puli kuzhambu tops the list.
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.
Manathakkali is also known as Blacknight shade.
Manathakkali vathal kulambu recipe video
Manathakkali vathal kulambu recipe
Manathakkali vathal kulambu recipe a tangy gravy best sidedish to go with rice, idli and dosa too.
Ingredients
- 1 heaped tbsp manathakkali vathal blacknight shade
- 1/4 cup small onion
- 10 nos garlic pearls
- 1 tsp jaggery powder
- 1/2 cup water
- salt to taste
Spice powders:
- 1/4 tsp turmeric powder
- 1/2 tsp red chilli powder
- 1 tbsp 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 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.
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.
Tried this recipe?Mention @sharmispassions or tag #sharmispassions
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How to make manathakkali vathal kuzhambu recipe:
- 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.
Rajee
Yummy. Feel like making it now seeing this recipe. I normally do not add onion and garlic. Surely try your version.