Manathakkali Vathal kuzhambu
Manathakkali Vathal Kuzhambu
Flavorful manathakkali vatha kulambu recipe!
Manathakkali Vathal kuzhambu
Manathakkali Vathal Kuzhambu
Flavorful manathakkali vatha kulambu recipe!
Servings Prep Time
4people 10minutes
Cook Time
25minutes
Servings Prep Time
4people 10minutes
Cook Time
25minutes
Ingredients
Main Ingredients –
  • 2tbsp Manathakkali Vathal
  • 10-12 Shallots
  • 10-12 Garlic Pods
  • 1.5tbsp Thick Tamarind PureeExtracted from 1 lemon sized ball of tamarind
  • 2tsp Sambar Powder
  • 1/2tsp Red Chilli Powder
  • 1/4tsp Turmeric Powder
  • 2 Dried Red Chillies
  • 1tsp Jaggery Powder
  • 3tbsp Sesame Oil/Gingelly Oil
  • 1/2tsp Mustard Seeds
  • 1 Sprig Curry Leaves
  • 2 Large Pinches of Asafoetida
  • Salt as needed
  • Water as needed
Vathal Kuzhambu Spice Powder –
  • 1/2tsp Sesame Oil/Gingelly Oil
  • 1tsp Toor Dal
  • 1tsp Coriander Seeds
  • 1/4tsp Fenugreek Seeds
  • 1tsp Manathakkali Vathal
  • pinch Aof Asafoetida
Instructions
  1. In a thick bottomed pan, heat 1/2 tsp of sesame oil. Add all ingredients under ‘Vathal Kuzhambu Spice Powder’.
  2. Roast on low flame until they are golden in color. Remove from heat and cool down completely. Grind into a smooth powder, set aside.
  3. In the same pan, heat 3 tbsp sesame oil/gingelly oil. Add manathakkali vathal and fry them for a minute until they puff up. Remove them from the oil and set aside.
  4. In the remaining oil, add mustard seeds, whole dried red chillies, asafoetida. As they splutter, add curry leaves.
  5. Next add garlic and shallots. Fry until the shallots are translucent.
  6. Now add sambar powder, turmeric powder and cook for a minute.
  7. If using red chilli powder, add it and cook along for a minute.
  8. Add the prepared spice powder and cook it for a minute too.
  9. As the mixture begins to bubble, add 1 cup of water and let it simmer.
  10. Next, add tamarind puree. If you are extracted tamarind puree fresh, then skip the water in above step.
  11. As the gravy begins to bubble, add the fried manathakkali vathal.
  12. Cook this covered for 7-10 mins on low flame. The oil separates from the gravy and the manathakkali vathal floats on top. Add jaggery now and mix it well.
  13. After boiling for a couple of more minutes, remove from heat.
  14. Serve hot with rice, ghee and a side of potato fry!