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Manathakkali Vathal Kulambu

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Ingredients

Adjust Servings:
2 tbsp manathakkali vathal (edible sundried black nightshade berries)
10 sambar onions (shallots)
10 garlic pods
1 lemon size tamarind
4 whole dry red chilies
1 tsp red chili powder
2 tsp sambar powder
1/2 tsp turmeric powder
1 tsp mustard seeds
1 sprig curry leaves
1 tsp jaggery
salt to taste
3 tbsp gingelly oil
To make powder
1 tsp toor dal
1/2 tsp fenugreek seeds
2 pinch asafetida
1 tsp coriander seeds
1 tsp manathakkali vathal
1 tsp gingelly oil

Nutritional information

1519
calories
260.87 g
carbohydrates
28.87 g
protein
49.66 g
fat
349 mg
sodium
0 mg
cholesterol

Manathakkali Vathal Kulambu

Features:
  • Veg
Cuisine:
  • 25 mins
  • Serves 4
  • Easy

Ingredients

  • To make powder

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Known for its diverse culture, India has a lot more to offer than traditions. Indian food is catching up worldwide, thanks to social media. However, they do not know all the dishes yet. One of the dishes that deserves the spotlight is manathakkali vathal kulambu.  It has a unique tangy taste that will tempt your taste buds and make you go for a second serving. Unlike most dishes, this one is prepared as a gravy, which is a perfect combination with rice or rotis.

Health benefits

Black nightshades are not deadly nightshades. In fact, black nightshades have properties like antitumorigenic, antioxidant, anti-inflammatory, hepatoprotective, diuretic, and antipyretic. Black nightshade is commonly used for mouth ulcers, stomach irritation, cramps, spasms, pain, and nervousness.

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How to make Manathakkali Vathal Kulambu

To make Powder

  • Add toor dal, fenugreek seeds, asafetida, coriander seeds, manathakkali vathal and cook over low flame until they turn golden brown in color.
  • Transfer to a plate and allow it to cool down completely. Grind in a mixer jar to a fine powder and keep aside.

To make Manathakkali Vathal Kulambu

  • Soak tamarind in hot water for 10 mins. Remove pulp and keep aside.
  • Peel sambar onions, garlic and keep aside.
  • Prepare the powder as shown above.
  • In a heated pan add 3 tbsp gingelly oil.
  • Add remaining manathakkali vathal and over low flame.
  • Roast till they swell up and pop.
  • Shift it to a plate and keep aside.
  • Add mustard seeds, curry leaves, whole dry red chilies, and roast for few seconds.
  • Add sambar onions, garlic and fry till the onions change color.
  • Add red chili powder, turmeric powder, sambar powder, and
  • Mix and roast the ingredients of the pan until they become dry.
  • Add tamarind extract and let it come to a boil.
  • Add roasted manathakkali vathal.
  • Add the grounded powder and mix well.
  • Cook for 5 to 7 mins over low flame.
  • Finally, add jaggery, turn off the flame and do not open the lid for 5 mins.
  • Serve with hot rice along with toasted papads, crackers snacks or any kootu.

Trivia

  • According to WebMD, often people do not distinguish between black nightshade and the poisonous species, deadly nightshade, which is known as “great morel.”
  • Black nightshade is cultivated as a food crop on several continents, including Africa and North America. Regardless of serious safety concerns, black nightshade has been used for a medicinal purpose even to this day. (Wikipedia)
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