November 08, 2014

Manathakkalli Vathal Kuzhambu

Manathakkalli Vathakuzhambu is an authentic, simple and mouth watering kuzhambu of South Indian Families. The hot, tangy and spicy kuzhambu with the fine aroma of sesame oil gives a fantastic taste. It is normally mixed with rice and had with any vegetable kootu or pappad. Curd rice with vathakuzhambu is the unbeaten combination forever. 


See other traditional Kuzhambu Recipes : Sesame Kuzhambu, Pepper curry leaves kuzhambu, Sunadaikkai Vathal Kuzhambu, Pepper curry paste

Ingredients for making Manathakkalli Vathal Kuzhambu:

Manathakkalli Vathal 1 table spoon ( Dried Makoy/Black Nightshade)

Tamarind a big lemon size

Sambhar powder 5 tea spoons

Sesame oil 3 table spoons

Curry leaves

Hing powder 3/4 tea spoon

Jagerry powder 2 tea spoons

Mustard seeds

Fenu greek 2 tea spoons

Red chillies 2 or 3

How to make Manathakkalli Vathal Kuzhambu:










In a pan fry the manathakkali vathal in 3 tea spoons of sesame oil to dark brown and keep aside.










Heat a heavy bottomed pan with 2 tab spoons of sesame oil. Add mustard seeds, fenugreek, red chillies and Hing. After they splutter well and fenugreek becomes brown add the sambahr powder to the oil and fry well in medium flame. 

Now add the extracted tamarind juice to the kadai with salt and turmeric powder. Let them boil till the kuzhambu thickens. Add jagerry too.









When the Kuzhambu comes to the consistency like paste add the fried manathakkalli vathal and curry leaves and a table spn of sesame oil to the Mixture and transfer to a container.

Note : Adding the vathal in the last keeps the vathal crispy for a long time and gives crunchiness while eating.