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Home » Food » Curries/ Gravies » Manathakkali Vathal Kuzhambu

Manathakkali Vathal Kuzhambu

by Jiya Jesh · Updated on July 15, 2022 Curries/ Gravies| South Indian Recipes

Manathakkali, also called as black nightshade are small berries which are also referred to as fragrant tomatoes. These berries are popularly used in South India, especially Tamil Nadu and Karnataka.

This manathakkali vathal kuzhambu recipe is a gravy that tastes yummy with rice.

manathakkali vathal kuzhambu, manathakkali kuzhambu recipe, black nightshade gravy recipe

Manathakkali Vathal Kuzhambu Recipe

Manathakkali Vathal Kuzhambu

Category:Main
Cuisine:South Indian
Author:Jiya Jesh
Serves:2-3
Prep Time:10 mins
Cook Time:20 mins
Total Time:30 mins
a tangy gravy recipe using black nightshade.

Ingredients

  • 1 onion, large
  • 2 tbsp manathakkali vathal
  • 4 garlic cloves
  • 8 shallots / sambar onions
  • 2 tsp urad dal
  • 2 tsp chana dal
  • 1 tsp cumin seeds
  • 2 tsp coriander seeds
  • 4 dry red chillies
  • 1 tsp black peppercorns
  • 1 tsp mustard seeds
  • lemon-sized tamarind
  • 1 tsp broken urad dal
  • 1/4 tsp turmeric powder
  • A few curry leaves
  • A pinch of asafoetida
  • Salt to taste

Instructions

  1. Dry roast urad dal, chana dal, coriander seeds, cumin seeds, red chillies and black peppercorns in a pan til the dal changes color to golden brown.
  2. Once it cools down, grind to a coarse powder.
  3. Heat 1.5 tbsp oil in a pan. Add manathakkali, fry it and keep aside.
  4. In the same pan, add mustard seeds and once they splutter, add asafoetida, urad dal and curry leaves.
  5. Add chopped onions, chopped garlic and shallots. Fry till the onions turn translucent.
  6. Now add the ground masala along with tamarind extract, salt and turmeric powder.
  7. Add 1.5 cups water and let this come to a boil.
  8. Let the gravy simmer on medium flame for 6-7 minutes.
  9. Once the gravy reduces to required consistency, remove from heat.
  10. Manathakkali vatha kuzhambu is ready to be served with rice.

Notes

  • Gingely / sesame oil tastes best for this kuzhambu.

 

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