Manathakkali Vathal Kuzhambu Recipe | Dried Black Nightshade Berry Curry |Startup Cooking

 MANATHAKKALI VATHAL KUZHAMBU | STARTUP COOKING

Manathakkali vathal kuzhambu is an excellent south Indian curry made with dried black nightshade berry, garlic, tamarind and lots of Indian spices. This curry is little spicy, tangy, bitter and sweet. It goes well with hot steamed rice, idli, dosa and chapathi. 

Health Benefits of Manathakkali – It has lots of medicinal and health benefits. It is rich in riboflavin, calcium, niacin, iron, phosphorus and vitamin C. The leaves are used for treating stomach ulcers, piles, cold and mouth ulcers. Also, it helps to prevent jaundice, hypertension and much more.

The fresh berries are not available round the year even in traditional markets in Tamil Nadu. But you can get the sun dried, packaging version of the berries in many supermarkets. I usually use the dried version of berries in my recipes.

Follow my step by step photo recipe to prepare Manathakkali Vathal Kuzhambu. If you like this recipe share it, tweet it and pin it. Please do try and post your comments.

try my other south indian kuzhambu recipes

• Ennai Kathirikai Kuzhambu

• Bittergourd brown chickpeas curry

• Paruppu Kuzhambu

• Pachai mochai kuzhambu

• Milagu Kuzhambu

• Brinjal poppy seed curry

• Poondu Kuzhambu

• Vendakkai Mor Kuzhambu

• Karamani kuzhambu

• Vazhaipoo Kuzhambu

• Murungai keerai kootu

• Sundakkai vathal Kuzhambu

• Vegetable kurma

• Pavakkai puli kuzhambu

try my spinach recipes

• spinach soup
• spinach pakoda
• spinach paratha
• palak paneer
• spinach biryani
• potato spinach gravy
• potato spinach paratha
• Spinach masiyal
• Spinach corn rice
• Spinach poriyal
• Hara Bhara Kabab
• Lasooni palak khichdi

RECIPE FOR MANATHAKKALI VATHAL KUZHAMBU

Coarse        : Lunch

Cuisine       : South Indian

Author        : Jayashree Karthik

Prep Time   : 15 min

Cook Time  : 30 min

Total Time   : 45 min

Kootu collections

• chow chow kootu

• pudalangai kootu

• avarakkai kootu

• pumpkin kootu

• drumstick leaves stew

• white pumpkin kootu

INGREDIENTS

To Saute and Grind

• 1 tsp oil

• 4 red chilli

• 1/4 tsp fenugreek seeds

• 6 garlic

• 2 tsp bengal gram dal

• 1 tsp urad dal

• 1 tsp cumin seeds

• 1 tsp pepper corn

• 2 tsp coriander seeds

• 1 spring curry leaves

For Kuzhambu

• 3 tbsp sesame oil

• 1/4 cup manathakkali vathal

• 1/4 tsp mustard seeds

• 1/4 tsp fenugreek seeds

• 1/2 tsp fennel seeds

• 1 spring curry leaves

• 10 garlic – roughly chopped

• 1 tomato – chopped

• 1/4 tsp turmeric powder

• 1 tsp red chilli powder

• 2 tsp coriander powder

• 1 tsp sambar powder

• 1 cup tamarind water

• 1.5 tsp jaggery

• salt to taste

Check here for more kuzhambu recipes

                                  drumstick leaves recipes

PROCEDURE

• soak tamarind in hot water and extract the juice and then set aside

• heat a tsp of oil in the pan

• add bengal gram dal, urad dal, cumin seeds, pepper corn, coriander seeds and fenugreek seeds

• saute for 1-2 minute until it changes the color

• add dried red chilli, curry leaves and garlic

• saute for 1 minute on medium flame and then switch off the flame

• transfer the ingredients into the mixer grinder

• grind to a smooth paste by adding little water and set aside

• heat a tsp of sesame oil in the pan

• add manathakkali seeds and saute on low flame for a minute, now the berries will puff up and starts to change the color

• remove the manathakkali seeds from the pan and set aside

• heat 3 tbsp of sesame oil in the pan or a wok

• temper with mustard seeds, fenugreek seeds and fennel seeds

• add curry leaves and garlic together

• saute for few minutes until the garlic changes the color

• now add chopped tomato and cook for 2-3 minutes

• add turmeric powder, red chilli powder, coriander powder, sambar powder and salt

• mix well and cook for 1 minute on medium flame or until the raw smell of spices goes

• add ground masala paste and mix well 

• saute for 1 minute

• add tamarind water and mix well

• cover and cook the curry in low medium flame for 15 minutes or until the oil starts to float on top

• once the oil starts to float on top of the curry, add roasted manathakkali seeds and jaggery powder

• mix well

• cover and cook again in low medium flame for another 20 minutes

• now the kuzhambu is ready and serve on hot steamed rice

• it taste delicious ???? 

NOTES

• adjust spice level according to your taste
• you can also add shallots along with garlic
• you can store this curry in refrigerator for 3-4 days

do check more sandwich recipes

Potato Recipes

Mushroom Recipes

Drumstick Leaves Recipes

Ragi Recipes

Biryani Recipes

Spinach Recipes

Manathakkali Vathal Kuzhambu With Step By Step Photo Recipe

dried black nightshade berry (manathakkali)

heat a tsp of oil in the pan, add urad dal, bengal gram dal, coriander seeds, cumin seeeds, pepper corn and fenugreek seeds

roast in low medium flame for 1-2 minute or until it changes the color

add dried red chilli, garlic and curry leaves

saute for 2 minutes and then switch off the flame

add all the roasted ingredients into the mixer grinder 

grind to a smooth paste with little water

roast manathakkali seeds in a tsp of oil until it puff up

set aside

heat sesame oil in the pan and temper with mustard seeds, fenugreek seeds and fennel seeds

add curry leaves and garlic together, saute for 1 minute

add chopped tomato

cook for 2 minutes until it turns mushy

add turmeric powder, red chilli powder, coriander powder, sambar powder and salt

mix well and saute for 2 minute until the raw smell of spices goes

add ground masala paste

mix well and saute for 1 minute

add 1 cup tamarind water and 1/2 cup water

cover and cook on low medium flame

cook until the oil starts to separate from the curry

add roasted manathakkali seeds and jaggery powder

mix well

cover and cook again on low medium flame for another 20 minutes

cook until the oil starts to separate from the curry, 

then switch off the flame

manathakkali vathal kuzhambu is ready, serve with hot steamed rice