Manathakkali Vathal Kuzhambu
Manathakkali or black night shade is a berry which is used widely in South Indian Cooking. We mostly dry them and add it to dishes as they are seasonal. January is the season we get this berry freshly in huge quantities however we managed to get in one shop in mylapore market (Chennai) during the month of June. The berry has a lot of medicinal values. Traditionally the plant was used to treat tuberculosis. However it is widely used in house hold if there are any stomach complaints and ulcers.
Manathakkali Vathal Kuzhambu with fresh berries is one of my
favorite. Due to unavailability of this berry in all seasons I generally cook
only the sun dried berry.
Manathakkali Kulambu
Recipe Cuisine : Indian | Yields :3 -4 cups
Preparation Time : 10 mins|Cooking Time : 30 mins | Gas : Low
Recipe By: Mrs.Brema
Ramachandran
Preparation
|
1. Take
a heavy bottom vessel, add oil and mustard seeds.
2. Add
1 tsp methi seeds.
3. Add
hing, Bengal gram dhal , tuar dhal and fry them.
4. Add
peanut, dry chili and fry.
5. Add
dry coconut and fry.
6. Add
curry leaves and fry.
7. Add
manathakkali and fry .
8. Add
water to tamarind and extract the juice.
9. Add
the fried mixture.
10. Add
sambar powder, turmeric powder and salt.
11. Add
oil.
12. Switch
on the gas and let it cook until the raw tamarind smell leaves and the
kulambu becomes slightly thicked.
13. Take
a papad and cut into pieces. Microwave for a minute.
14. Add
this pieces to the kulambu and cook for 2 -3 minutes.
Manathakkali Kulambu is ready
to be served with hot steaming rice.
|
Notes
- Add papad would thicken the kulambu and it is an optional step if you do not like it.
- Do not add too much manathakkali as it would turn the recipe bitter.
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