Vatha
Kuzhambu/Vathal Kuzhambu is a very popular, traditional and authentic kuzhambu
prepared in Tamil Nadu. This gravy is prepared with tamarind along with vatha
kuzhambu powder or sambar powder or even with just redchilli powder and
coriander powder. The gravy is cooked until it thickens and then any vathal of
your choice is added. Vatral/vathal are nothing but sun dried berries or
vegetables. The most commonly made vathal kuzhambus are manathakkali vathal
kuzhambu, sundakkai vathal kuzhambu, vendakkai vathal, kathrikkai vathal,
kothavarangai vathal etc. Manathakkali is known as “Makoy” in Hindi and “Black
Nightshade” in English. Try out this manathakkali vathal kuzhambu and post yout
comments. Meanwhile do not forget to check out other other traditional SouthIndian Gravy/Kuzhambu varieties here.
Here’s
how to make Manathakkali Vathal Kuzhambu with step by step photos….
Ingredients
Tamarind/Puli
|
One small lemon sized ball
|
Manathakkali Vathal
|
4-5 tbsp
|
Onion
|
1 finely chopped
|
Garlic
|
10-12 cloves
|
Red Chilli Powder
|
2 tsp
|
Coriander Powder
|
4 tsp
|
Turmeric Powder
|
½ tsp
|
Salt
|
As needed
|
For
Seasoning
Gingelly Oil/Nallaennai
|
3 tbsp
|
Mustard Seeds/Kadugu
|
½ tsp
|
Cumin Seeds/Jeeragam
|
½ tsp
|
Fenugreek Seeds/Vendhayam
|
½ tsp
|
Curry Leaves
|
10-15
|
Asafoetida Powder/Perungayam
|
¼ tsp
|
Preparation time: 5-7 minutes
Cooking time: 25 minutes
Serves: 5-6
Written By: Priya Anandakumar
Written By: Priya Anandakumar
Method
Soak
the tamarind in about 2 cup of warm water for about 10- 15 min. Extract the
juice by squeezing the tamarind and filter it into another bowl and keep it
aside.
In a
pan add about 1 tsp of oil and roast the manathakkali vathal or you can dry roast the vathal also. Transfer it to a plate and keep it for later.
Heat
oil in a kadai, splutter the mustard seeds, after that add cumin seeds,
fenugreek seeds, curry leaves, asafoetida and saute for 10-15 sec.
Add
onions, garlic and sauté until golden brown.
Add the
tamarind extract, red chilli powder, coriander powder, turmeric powder, salt
and let it boil in medium flame really well for about 15 min or until the gravy starts to get thick.
Now add
the fried manathakkali vathal to the gravy and let it boil until oil starts to
float. Now switch off the stove.
Delicious,
spicy and tangy manathakkali vathal kuzhambu is ready to be enjoyed. Serve it
with a bowl of steamed white rice, pappadam or appalam. It is also a perfect
side dish for idlis, dosas etc.
Suggestions:
I have
used the regular onions, you can replace with pearl onions/sambar vengayam for
better taste.
It is
always best to use gingelly oil/nallennai but if you don’t get it in the place
you reside then you can replace it with sunflower oil.
If you
have vadagam you can use it for tempering, it gives extraordinary taste and
flavour to the kuzhambu.
Other South Indian Kuzhambu varieties that might
be of your interest...
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you all for visiting my space, please come back again for more traditional and
authentic recipes of Tamil Nadu.
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delicious gravy...
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