Thursday, July 20, 2017

Tam Brahm Style Manathakkali Vathal Kuzhambu | Dried Black Night Shade Seeds Curry | Traditional Curry Recipe from Tamil Nadu | Gluten Free and Vegan Recipe

Tam Brahm Style Manathakkali Vathal Kuzhambu

Hi Supermoms, 

It will be apt if I call ' Manathakkali ' - a Super food. The Manathakkali Plant is known as the 'Black Night Shade' in English and is known as the 'Makoy' in Hindi. This is a seasonal herb that is so full  of healing properties. The leaves and the fruits are edible and in South India, they are used to make dry curries/poriyal and also varieties of kuzhambu and sambar. 

The ancient practise of sun drying the manathakkali fruits is still followed in many of our homes.The dry fruits can be stored in an airtight container and they stay good for even upto a year. Aiding digestion and soothing mouth ulcers are the most prominent among the various health benefits of Manathakkali. 

A quick way to eating the dried fruits/manathakkali vathal is to fry a handful of the seeds in a teaspoon of ghee , pour it over a small portion of rice. Mix well and have it as the first course during lunch. 

Vathal Kuzhambu is a traditional Tamil Kuzhambu recipe. The manathakkali vathal is roasted and cooked in a tangy tamarind gravy. The main idea behind creating such a concentrated kuzhambu during olden days was to feed a large family. A drop of this kuzhambu can be mixed with large portion of rice. Also, they remain good for three to four days when stored right. 

Cooking this kuzhambu in a Stone pot /Kal chatti  or earthen vessel gives the best tasting Vathal Kuzhambu.
Tam Brahm Style Manathakkali Vathal Kuzhambu

Note : Usually the store bought packets of manathakkali vathal needs cleaning. 

Tam Brahm Style Manathakkali Vathal Kuzhambu :

Preparation time : 10 minutes
Cooking time : 25-30 minutes
Serves : 4-6
1 cup = 250 ml cup

Ingredients :

small lemon size tamarind ( soak in 1/2 cup warm water for 10 minutes and extract juice)
1/8 teaspoon turmeric powder
1/2 teaspoon fenugreek powder/ Methi seeds powder
2 teaspoons sambar powder
1 teaspoon kashmiri chilli powder 
salt to taste 

For tempering :

2 tablespoons sesame oil
1/4 cup manathakkali vathal 
1 teaspoon mustard seeds
1 dry red chilli 
1 sprig curry leaves ( roughly torn) 

Method :

1. Heat a kadai over low flame with oil .
2. Add the ingredients given for tempering.

3. Once the manathakkali turns black and the mustard seeds splutter, add the extracted tamarind juice.
4. Add the turmeric powder, sambar powder, chilli powder, fenugreek seeds powder and salt.
Chef tip : The manathakkali vathal has salt in it, so adjust the salt in kuzhambu accordingly. 

5. Add 2 cups of water and allow the kuzhambu to boil and continue cooking over low flame till the time, the kuzhambu becomes thick .
Chef tip : You can see oil on the sides of the pan. 
6. Switch off.
7. Once cool, you can transfer this kuzhambu to a clean and dry container .

Your delicious Manathakkali Vathal Kuzhambu is ready to be served . 

Tam Brahm Style Manathakkali Vathal Kuzhambu

Happy Cooking !

With love,


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