Manathakkali Vathal kuzhambu
Manathakkali Vathal Kuzhambu
Flavorful manathakkali vatha kulambu recipe!
Manathakkali Vathal kuzhambu
Manathakkali Vathal Kuzhambu
Flavorful manathakkali vatha kulambu recipe!
ServingsPrep Time
4people10minutes
Cook Time
25minutes
ServingsPrep Time
4people10minutes
Cook Time
25minutes
Ingredients
Main Ingredients –
  • 2tbspManathakkali Vathal
  • 10-12Shallots
  • 10-12Garlic Pods
  • 1.5tbspThick Tamarind PureeExtracted from 1 lemon sized ball of tamarind
  • 2tspSambar Powder
  • 1/2tspRed Chilli Powder
  • 1/4tspTurmeric Powder
  • 2Dried Red Chillies
  • 1tspJaggery Powder
  • 3tbspSesame Oil/Gingelly Oil
  • 1/2tspMustard Seeds
  • 1Sprig Curry Leaves
  • 2Large Pinches of Asafoetida
  • Salt as needed
  • Water as needed
Vathal Kuzhambu Spice Powder –
  • 1/2tspSesame Oil/Gingelly Oil
  • 1tspToor Dal
  • 1tspCoriander Seeds
  • 1/4tspFenugreek Seeds
  • 1tspManathakkali Vathal
  • pinchAof 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!