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Manathakkali vathal kulambu recipe

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


  • 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:

For tamarind extract:

  • 1 lemon sized tamarind
  • 1/2 cup water


  • 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.


  • 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.