Manathakkali keerai, Black night shade in British has amazing health advantages.It's a good fix for mouth stomach ulcers especially.I attempt to incorporate manathakkali vathal/sundakkai vathal within my cooking at least one time per week. I acquired this vathal kuzhambu recipe from the Tamil brahmin friend Sumi. This can be a no onion,no garlic clove recipe it may be produced in minutes. This recipe is apt for bachelor’s working women to complete business cooking rapidly in busy mornings.The very best factor relating to this recipe could it be doesn't have cutting part.You don't need to cut any vegetables,onions,garlic clove when i do in my normal kara kuzhambu recipe.All of the ingredients utilized in this recipe can easily be bought within our kitchen.I've attempted this recipe many occasions within my kitchen.Raksha and Sendhil such as this kuzhambu a great deal.All credits would go to u Sumi.Sumi is my school friend.After a lot of years. we met one another via facebook .She accustomed to see my recipes and shared a few of her authentic brahmin style recipes too..Say thanks to u a lot Sumi for discussing your tasty recipes beside me .I'm intending to publish them one at a time within my space.So buddies. if u r searching to have an simple to make,quick vathakuzhambu recipe,here you go.Do try to leave ur feedback if u check it out . I've updated this recipe having a video below. Book it.
Click this link if u r interested to understand the astonishing health advantages..
Manathakkali vathal kuzhambu recipe - Brahmin style
Cuisine: Indian Category: Lunch Yields: Serves 2-3
Prep Time: 5 Mins Prepare Time: 15 Mins Total Time: 20 Mins
To temper- Gingely oil/nalla ennai - 2 tablespoons of
- Mustard seeds - 1/2 teaspoon
- Methi seeds - 1/2 teaspoon
- Urad dal - 1/2 teaspoon
- Toor dal - 1 teaspoon
- Jeera/cumin seeds - 1/2 teaspoon
- Red chilli 1 no
- Asafetida/Hing 1/4 teaspoon
- Manathakkali vathal/Black night shade - 1tbsp
- Curry leaves - couple of
To absorb water
- Tamarind - A large gooseberry size (1/2 tablespoons of)
- Turmeric powder 1/4 teaspoon
- Sambar powder - 3/4 - 1 tablespoons of
- Grated jaggery 1/2 teaspoon
- Grain flour - 1 teaspoon (dissolve in little water)
- Salt water - when needed
- Soak tamarind in a mug of tepid to warm water for sometime go ahead and take extract.Make 2 glasses of extract as a whole.In a tiny bowl ,go ahead and take grain flour dissolve it with little water without protuberances.Put aside.
- Inside a kadai. heat oil. Temper all of the ingredients given above within the same order.Add manathakkali vathal and saute till it alterations in color having a nice smell..
- Now add some sambar powder, saute for half another and immediately add some tamarind extract, salt turmeric powder.
- Let it boil for five minutes up until the raw odor of tamarind beeps.Include jaggery. mix well while boiling.Add diluted grain flour and boil for an additional a few minutes till gravy thickens..Boil till u obtain the preferred consistency.
Turn off the flame..
- Avoid adding grain flour if u can't stand.But u should add less tamarind or even more sambar powder accordingly.Otherwise gravy may taste tangy..
- U can replace manthakkali vathal with sundakkai vathal. cluster beans vathal etc.
- If u want. u can fry finely chopped onions and garlic clove pieces while tempering to really make it more flavorful.
Enjoy mixing with plain grain with papad and kootu as side dish !
