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
- Add little oil in a kadai roast manathakkali dry seeds nicely for some time and transfer it to a vessel.
- In the same kadai add remaining oil add mustard and urad dal when it splutters and dal changes colour.
- Then add fenugreek and hing.
- Add curry leaves.
- Add onion and garlic when onions are transparent add manathakkali with jaggery and salt.
- Then add tamarind extract and let it boil.
- All the rawness should be gone.
- Add rice flour mixture boil nicely.
- 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.
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.