manathakkali kulambu recipe (vatha kuzhambu)

 

manathakkali kulambu recipe (vatha kuzhambu)

manathakkali kulambu recipe (vatha kuzhambu)Shopping different unique items was and is an interest till today.But I will be very particular that if at all it is useful I will not buy.I love collecting earthenware mainly to cook food in it and is such an enjoyable job.Its a known fact that cooking food in earthenware is healthy and Eco-friendly too.Any place I go I will keep an eye on to get a different model mud-ware that is special to that place.Getting these type of stuffs brings me lots of happiness and a sense of achievement (pleasure)in me.manathakkali kulambu recipe (vatha kuzhambu)I used to believe that only non-vegetarian items will turn out tasty by cooking in it.But when I started cooking some day today vegetarian items in it like kulambu and stir fries I was totally impressed.It all started when I saw my neighbor aunty doing this vatha kulambu(manathakkali kulambu recipe)in it.It was very tasty and the very specialty of this kulambu is that it will keep well for next day or even for two-three days.You can very well keep out and use for two-three days then you can put it in fridge and use.Only gingelly oil should be used for this kulambu no other will give the exact vatha-kulambu taste.

manathakkali kulambu recipe (vatha kuzhambu)

 

INGREDIENTS:

Small onions – 1/4 cup
Some curry leaves
Garlic cloves – 6-8
Rice flour – 11/2 tsp(dissolved in water and kept ready)
Gingelly oil/nallennai – 3tbsp(even more if needed)
Mustard seeds – 1 tsp
Dry red chillies – 1-2
Urad dal – 1 tsp
Fenu greek seeds – 1/2 tsp
Sambar powder – 11/2 tbsp
Turmeric powder – 1/2 tsp

Manathakkali seeds/black night shade dry seeds – 3-4 tbsp
Tamarind – extract of one medium lemon sized ball(squeezed and kept ready)
Rock salt to taste
Small piece of jaggery

METHOD:

1.Add little oil in a kadai roast manathakkali dry seeds nicely for some time and transfer it to a vessel.
2.In the same kadai add remaining oil add mustard and urad dal when it splutters and dal changes colour.
3.Then add fenugreek and hing.
4.Add curry leaves.
5.Add onion and garlic when onions are transparent add manathakkali with jaggery and salt.
6.Then add tamarind extract and let it boil.
7.All the rawness should be gone.
8.Add rice flour mixture boil nicely.
9.Switch off at gravy consistency with all oil oozed out.

 

 

manathakkali kulambu recipe (vatha kuzhambu)

Total Time: 25 minutes

manathakkali kulambu recipe (vatha kuzhambu)

Ingredients

  • Small onions - 1/4 cup
  • Some curry leaves
  • Garlic cloves - 6-8
  • Rice flour - 11/2 tsp(dissolved in water and kept ready)
  • Gingelly oil/nallennai - 3tbsp
  • Mustard seeds - 1 tsp
  • Dry red chillies - 1-2
  • Urad dal - 1 tsp
  • Fenu greek seeds - 1/2 tsp
  • Sambar powder - 11/2 tbsp
  • Turmeric powder - 1/2 tsp
  • Manathakkali seeds/blacknight shade dry seeds - 3-4 tbsp
  • Tamarind - extract of one medium lemon sized ball(squeezed and kept ready)
  • Rock salt to taste
  • Small piece of jaggery

Instructions

  1. Add little oil in a kadai roast manathakkali dry seeds nicely for some time and transfer it to a vessel.
  2. In the same kadai add remaining oil add mustard and urad dal when it splutters and dal changes colour.
  3. Then add fenugreek and hing.
  4. Add curry leaves.
  5. Add onion and garlic when onions are transparent add manathakkali with jaggery and salt.
  6. Then add tamarind extract and let it boil.
  7. All the rawness should be gone.
  8. Add rice flour mixture boil nicely.
  9. Switch off at gravy consistency with all oil oozed out.

Notes

Roasting manathakkali is a must for this kulambu. Adding jaggery can be optional but for me its most needed for the balance in the recipe. Only small onions should be added for this kulambu. Some extra oil is a must for this recipe.

 

Some more gravy to watch here:

 capsicum masala gravy curry

tomato dal andhra style /tomato pappu

rajma masala curry recipe /curry for rice

recipe of pumpkin curry /Puli Kuzhambu(Poosanikai/Parangikai)

 

 

 

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