Manathakkali Vathal Kulambu Recipe

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A finger licking restaurant style tangy and spicy kuzhambu using manathakkali vathal that is also known as edible nightshade berries. 

Manathakkali is the berry which happens to be the fruit that is black in color is picked from the the plant and is sun dried to be used as vathals. They are also very difficult to pick as they are just the size of a black pepper corn.

This sun dried vathals can be stored for number of years to be used as and when required.

Ingredients

2 tablespoons Manathakkali Kai Vathal
1/2 cup Pearl onions (Sambar Onions), skinned
1 tablespoon sambar powder
1 teaspoon Jaggery, (optional)
1 cup Tamarind water / paste
1/2 teaspoon Mustard seeds
1/4 teaspoon Methi Seeds (Fenugreek Seeds)
1 tablespoon Sesame (Gingelly) Oil
4 Curry leaves
Salt, to taste

Manathakkali Kai Vathal Kuzhambu Recipe - A Spicy Tamarind Curry

To begin making Manathakkali Kai Vathal Kuzhambu Recipe, heat oil in a saucepan; add mustard, fenugreek, curry leaves and allow them to crackle.

Add the onions and saute until the onions are slightly tender and browned.

Add in the Manathakkali Kai Vathal and roast until darkened and crispy.

Once the Vathal is roasted add the tamarind water, 1/2 cup of water, sambar powder and salt.

Bring the mixture to a boiling point and then simmer the mixture for about 15 minutes.

The Sundakkai / Manathakkali Kai Vathal Kuzhambu should be of pouring consistency, as well as should have a slight pulpiness to it. Adjust the thickness by adding a little water if required. But personally we like it a little pulpy.

A lot of families along dissolve a teaspoon of rice flour into the water and add it as a thickening agent to the Vathal Kuzhambu. But personally I feel that the Kuzhambu tastes delicious in its original form when it thickens naturally when simmered.

Once done, check the taste and adjust the salt is required accordingly. Turn off he heat and transfer the Manathakkali Kai Vathal Kuzhambu to a serving bowl.

Serve the Manathakkali Kai Vathal Kuzhambu along with hot steam rice topped with ghee.

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