A tangy, highly spiced South indian tamarind-primarily based curry made with manathakkali vathal (black nightshade sun-dried berries)
Manathakkali Vathal Kuzhambu is a traditional tamil Nadu distinctiveness recognized for its precise taste and health advantages. Manathakkali (black nightshade) berries are sun-dried to make vathal, which provides an earthy tanginess and a lovely chewiness to this tamarind-primarily based curry. This kuzhambu pairs wonderfully with steamed rice and is cherished for its comforting, rustic taste.
ingredients:
half cup manathakkali vathal (sun-dried black nightshade berries)
1 cup tamarind extract (soak a lemon-sized tamarind ball in warm water and extract juice)
1 medium onion, sliced
2 teaspoons oil
1 teaspoon mustard seeds
1 teaspoon fenugreek seeds
2 dried red chilies
1/4 teaspoon asafoetida (hing)
half of teaspoon turmeric powder
2 teaspoons sambar powder or kuzhambu powder
Salt to taste
Curry leaves
2 cups water
commands:
prepare Vathal:
If the manathakkali vathal is hard, soak it in heat water for 10 mins to melt slightly, then drain.
Tempering:
warmness oil in a pan. upload mustard seeds, fenugreek seeds, dried pink chilies, and curry leaves. while mustard seeds splutter, upload asafoetida and sliced onions. Sauté until onions turn translucent.
cook dinner the Vathal:
add the soaked manathakkali vathal and sauté for two-three minutes.
upload tamarind and Spices:
Pour in tamarind extract and water. upload turmeric powder, sambar powder, and salt. Stir well and produce to a boil.
Simmer:
lessen warmness and simmer for 15–20 minutes, permitting the flavors to mixture and the kuzhambu to thicken barely.
Serve:
Serve hot with steamed rice and a aspect of vegetable stir-fry or papad.
tips:
alter the tamarind amount primarily based on your selected tanginess.
Manathakkali vathal adds a unique taste, but you may alternative with other solar-dried berries if unavailable.
revel in this traditional, tangy kuzhambu full of the goodness of manathakkali!
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