Manathakkali Vathal Kuzhambu/ Vathakulambu
Vathakuzhambu and roasted appalam/ papad is always my favourite. Here is a simple vathakuzhambu recipe which has a tangy taste combined with the mild bitterness of dried manathakkali. Generously poured gingelly oil has given that perfect vathakuzhambu.
- 2 tbsp Manathakkali vathal/ Black night shade
- 15 Shallots sliced
- 10 Garlic sliced
- 1 Tomato chopped
- 2 tbsp Sambhar powder
- 3 tbsp Gingelly oil
- Tamarind big lemon size soaked in water
- 1 tsp Mustard seeds
- 1 tsp Fenugreek seeds
- 2 Red chilly
- Curry leaves
- 1/2 tsp Hing
In a kadai heat oil, splutter mustard seeds, fenugreek seeds, red chilly, curry leaves. Add manathakkali vathal and fry.
Add onions and garlic. Saute till brown.
Add tomatoes and salt. Cook till it turns soft. Now add sambhar powder and hing. Mix well. Cook till the oil oozes out.
Pour tamarind juice and required amount of water.. Check for salt. Let it boil for 5 mins. If you want the gravy to be thicker the add a tsp of rice flour and let it boil.
Serve hot with steamed rice and papad.