Manathakkali Vathal Kulambu :


Posted by-Kalki Team



Ingredients :

Manathakkali vathal - 3-4 tblsp

Tamarind - gooseberry sized ball

Sambhar Powder - 2 tbsp

Salt - as needed

For the seasoning

Sesame Oil - 3 tbsp

Mustard seeds - 1 tsp

Fenugreek seeds - 1/4 tsp

Channa dal - 2 tsp

Asafoetida - 1/8 tsp

Curry leaves - few

Method :

Soak tamarind in about 1 cup of water for about 5 minutes. Extract its pulp. Add another cup of water and extract as much as tamarind juice as possible. Discard the remaining vein of the tamarind. Keep this tamarind juice ready.

Heat 2 tbsp oil in a kadai and add the mustard seeds. When it crackles, add the fenugreek seeds and channa dal.

Once the dal turns golden brown, add the asafoetida, dry red chillies and curry leaves.

Add the manathakkali vathal and fry for about half a minute.

Add the sambar powder and fry for another half a minute.

Now add the extracted tamarind juice and salt.

Cook on medium flame for about 15 minutes on medium flame. Reduce the flame to low and cook for another 15 minutes.

By now, the gravy would have thickened and oil would have separated. The gravy will thicken as it cools so maintain the gravy consistency accordingly.

Finally add the remaining 1 tbsp oil and some fresh curry leaves. Switch off.

Serving Suggestion :

This tastes great with white rice, kootu (any veg with lentils), appalam, sutta appalam (roasted papad) .

Variations :

Try the same curry with other vatrals or combination of vatrals.

You can add some vegetables like bittergourd, drumstick, brinjal, garlic or pearl onions after ading the vatrals, cook it with some water and then proceed.


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