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

Print Recipe

5 from 2 votes

Manathakkali vathal kulambu recipe

Manathakkali vathal kulambu recipe a tangy gravy best sidedish to go with rice, idli and dosa too.

AuthorSharmilee J

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.

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.