Try This Once – You Won’t Have Any Leftovers!
Hello, friends!
Today, I’m excited to share the recipe for a traditional South Indian delicacy – Manathakkali Vathal Kuzhambu. This dish is not just delicious but also packed with health benefits.
What’s Special About Manathakkali Vathal Kuzhambu?
This is a classic South Indian dish that balances tangy, spicy, and slightly sweet flavors.
Manathakkali vathal (dried black nightshade berries) has medicinal properties and is known for soothing stomach ulcers.
This kuzhambu pairs well with rice, idli, dosa, and other South Indian staples.
Health Benefits of Manathakkali Vathal
Helps in treating stomach ulcers.
Aids digestion and improves gut health.
Has anti-inflammatory properties.
Preparation Time
45 Minutes
Serve
4-5 person
- Manathakkali Vathal – 2 tbsp
- Tamarind – Lemon-sized
- Shallots (Small onions) – 20
- Garlic cloves – 10
- Coconut – 3 small pieces
- Mustard seeds – 1 tsp
- Cumin seeds – 1 tsp
- Fenugreek seeds – 1 tsp
- Turmeric powder – 1 tsp
- Red chili powder – 1 ½ tbsp
- Coriander powder – ½ tbsp
- Salt – As needed
- Jaggery – 1 tsp
- Asafoetida powder – 1 tsp
- Oil – As required
- Curry leaves – A few
- Curry leaves – A few
- A wide-bottomed pan
- A seasoning ladle
- A mixer grinder or traditional grinding stone
- Measuring spoons and cups
- Nothing beats the taste of hot steamed rice with this vatha kuzhambu and crispy appalam!
- Heat a wide-bottomed pan, add 1 ladle of oil, and let it warm up.
- Add mustard seeds, cumin seeds, and fenugreek seeds. Once they start to splutter, add garlic cloves and shallots.
- Sauté well and then add a handful of curry leaves.
- Now, add turmeric powder, red chili powder, coriander powder, and salt. Roast the spices well until fragrant.
- Extract the juice from tamarind and add it to the mixture. Let it come to a boil.
- Grind coconut into a fine paste and add it to the boiling tamarind mixture. Let it cook until the kuzhambu thickens.
- Once the kuzhambu starts releasing oil, it’s time for the seasoning. In another pan, heat 1 ladle of oil.
- Add asafoetida powder and Manathakkali vathal, fry them for a few seconds, and then pour this into the kuzhambu.
- Finally, add jaggery, give it a quick stir, and turn off the heat.
- Your delicious Manathakkali Vathal Kuzhambu is ready!
- Serve hot with rice and a dollop of ghee for extra flavor.
- Garnish with fresh coriander leaves for a refreshing aroma.
- Pairs well with idli, dosa, and even chapati.
- Do not over-fry the Manathakkali vathal, as it may turn bitter.
- If the tamarind flavor is too strong, balance it with a little more jaggery. Instead of ground coconut, you can also use coconut milk for a smoother texture.
- Adjust the spice and tamarind levels according to your taste.
- This kuzhambu tastes even better the next day and stays fresh for 2-3 days without refrigeration.
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