Manathakkali Vathal Kuzhambu Recipe

Recipe for manathakkali vatha kuzhambu. Spicy Tamil style vathal kuzhambu / kara kuzhambu recipe made without coconut. A popular side dish for lunch in Tamilnadu. மணத்தக்காளி வத்தல் குழம்பு செய்வது எப்படி? | மணத்தக்காளி வத்தல் குழம்பு செய்முறை | மணத்தக்காளி வத்தல் கார குழம்பு. Manathakkali vathakuzhambu recipe with step by step pictures and video

Click the link below to find the recipes on the site that uses the main ingredient as Manathakkali Manathakkali recipes

Here is the video of Manathakkali vathakuzhambu recipe.

Here are some of the equipment, utensils and gadgets that will be useful for making this recipe. Click the link to buy them online. Dried Manathakkali berries is also called as black night shade. Its easily available in Indian grocery stores or online. Polypropylene Chopping Board Teakwood Chopping Board Silicone Spatula High-End Nakiri Knife Glass Mixing Bowls (500 ml) Glass Mixing Bowl Stainless Steel Frying Pan Carbon Steel Knife Measuring Spoons Indian Mixie Frying Pan with wooden handle

Here is how to make manathakkali vatha kuzhambu with step by step with pictures First, we will fry the manathakkali. Take a pan and add in three tablespoon of oil. Add in the manathakkali and saute on a low flame for a minute. The berries will puff up and start to change colour. Remove from heat and set aside to a bowl along with the oil left.

Now, we will make a fresh masala paste for the vatha kuzhambu. Here is what you will need. Use very little fenugreek seeds as they are very bitter. Also, you can skip adding the garlic in masala paste if you do not want a strong garlic flavour in the vatha kuzhambu.

Heat a teaspoon of oil in a pan and add in all the ingredients for the masala paste. Saute on a very low flame for 3-4 minutes. Sauteing on a low flame is important as you do not want to burn the lentils. Sauteing on a low flame nicely roasts and browns the ingredients.

Grind the roasted ingredients along with half a cup of water to a smooth paste. Set aside.

Soak a gooseberry size tamarind (about two inch strip) in a cup of water for 20 minutes. Squeeze and extract the pulp. Discard the seeds and the pith. Set aside.

Now we will make the manathakkali vatha kuzhambu. Heat peanut oil / sesame oil in a pan (Be generous with oil) and add in the mustard seeds, fenugreek seeds, fennel seeds and curry leaves. Let the mustard seeds crackle. Add in the garlic. Saute for a minute.

Add in the chopped tomatoes and the salt. Saute for 2-3 minutes.

Add in the masala powders and the jaggery. Note: If you cannot source kuzhambu milagai thool / powder, you can substitute sambar powder or curry powder. “Kuzhambu milagai thool” is a curry powder used in Tamil households and can be sourced from a south Indian grocery store. If you dont have “kuzhambu milagai thool”, use store bought curry powder or sambar powder. Let the curry simmer for five minutes. Here is a link to buy kuzhambu milagai thool online.

Saute the masalas for a minute.

Add in the tamarind pulp.

Add in the ground masala paste. Wash the mixie with half a cup of water and add back to the pan. Add in a cup of water too. Let it come to a boil.

Add in the manathakkali along with the oil and allow it to simmer for 20 minutes on a low flame.

The manathakkali vatha kuzhambu is ready after it has simmered for 20 minutes.

Serve hot with rice. The kuzhambu tastes best the next day!

For frying manathakkali vathal

• 3 tablespoon peanut oil or gingely oil (sesame oil)
• ¼ cup dried manathakkali vathal

For the masala paste for manathakkali vatha kuzhambu

• 1 teaspoon peanut oil or gingely oil (sesame oil)
• 4 dried red chillies
• 5 - 6 fenugreek seeds
• 6 - 7 cloves garlic (optional)
• 2 teaspoon chana dal
• 1 teaspoon urad dal
• 1 teaspoon cumin seeds
• 1 teaspoon black pepper corn
• 2 teaspoon coriander seeds
• 2 sprigs curry leaves

Other ingredients – manathakkali vatha kuzhambu

• Gooseberry size tamarind
• 3 tablespoon peanut oil or gingely oil (sesame oil)
• ¼ teaspoon mustard seeds
• ¼ teaspoon fenugreek seeds
• ½ teaspoon fennel seeds
• 2 sprigs curry leaves
• 10 cloves garlic, roughly chopped
• 2 tomatoes, chopped
• ½ teaspoon turmeric powder
• 1 teaspoon red chilli powder (use less if you want a less spicy curry)
• 2 teaspoon coriander powder
• 1 teaspoon jaggery
• 2 teaspoon kuzhambu milagai thool
• 1/4 teaspoon asafoetida
• ½ teaspoon salt (see notes)

1. Take a pan and add in three tablespoon of oil. Add in the manathakkali and saute on a low flame for a minute. The berries will puff up and start to change colour. Remove from heat and set aside to a bowl along with the oil left.
2. Heat a teaspoon of oil in a pan and add in all the ingredients for the masala paste. Saute on a very low flame for 3-4 minutes. Sauteing on a low flame is important as you do not want to burn the lentils. Sauteing on a low flame nicely roasts and browns the ingredients.
3. Grind the roasted ingredients along with half a cup of water to a smooth paste. Set aside.
4. Soak a gooseberry size tamarind (about two inch strip) in a cup of water for 20 minutes. Squeeze and extract the pulp. Discard the seeds and the pith. Set aside.
5. Heat oil in a pan (Be generous with oil) and add in the mustard seeds, fenugreek seeds, fennel seeds and curry leaves. Let the mustard seeds crackle. Add in the garlic. Saute for a minute.
6. Add in the chopped tomatoes and the salt saute for 2-3 minutes.
7. Add in the masala powders and the jaggery. Saute the masalas for a minute.
8. Add in the tamarind pulp.
9. Add in the ground masala paste. Wash the mixie with half a cup of water and add back to the pan. Add in a cup of water too. Let it come to a boil.
10. Add in the manathakkali along with the oil and allow it to simmer for 20 minutes on a low flame.
11. The kuzhambu is ready after it has simmered for 20 minutes.
12. Serve hot with rice. The kuzhambu tastes best the next day!

• Author: Kannamma - Suguna Vinodh
• Prep Time: 15 mins
• Cook Time: 45 mins
• Category: Side Dish
• Cuisine: Tamilnadu

For frying manathakkali vathal

• 3 tablespoon peanut oil or gingely oil (sesame oil)
• ¼ cup dried manathakkali vathal

For the masala paste for manathakkali vatha kuzhambu

• 1 teaspoon peanut oil or gingely oil (sesame oil)
• 4 dried red chillies
• 5 - 6 fenugreek seeds
• 6 - 7 cloves garlic (optional)
• 2 teaspoon chana dal
• 1 teaspoon urad dal
• 1 teaspoon cumin seeds
• 1 teaspoon black pepper corn
• 2 teaspoon coriander seeds
• 2 sprigs curry leaves

Other ingredients – manathakkali vatha kuzhambu

• Gooseberry size tamarind
• 3 tablespoon peanut oil or gingely oil (sesame oil)
• ¼ teaspoon mustard seeds
• ¼ teaspoon fenugreek seeds
• ½ teaspoon fennel seeds
• 2 sprigs curry leaves
• 10 cloves garlic, roughly chopped
• 2 tomatoes, chopped
• ½ teaspoon turmeric powder
• 1 teaspoon red chilli powder (use less if you want a less spicy curry)
• 2 teaspoon coriander powder
• 1 teaspoon jaggery
• 2 teaspoon kuzhambu milagai thool
• 1/4 teaspoon asafoetida
• ½ teaspoon salt (see notes)

1. Take a pan and add in three tablespoon of oil. Add in the manathakkali and saute on a low flame for a minute. The berries will puff up and start to change colour. Remove from heat and set aside to a bowl along with the oil left.
2. Heat a teaspoon of oil in a pan and add in all the ingredients for the masala paste. Saute on a very low flame for 3-4 minutes. Sauteing on a low flame is important as you do not want to burn the lentils. Sauteing on a low flame nicely roasts and browns the ingredients.
3. Grind the roasted ingredients along with half a cup of water to a smooth paste. Set aside.
4. Soak a gooseberry size tamarind (about two inch strip) in a cup of water for 20 minutes. Squeeze and extract the pulp. Discard the seeds and the pith. Set aside.
5. Heat oil in a pan (Be generous with oil) and add in the mustard seeds, fenugreek seeds, fennel seeds and curry leaves. Let the mustard seeds crackle. Add in the garlic. Saute for a minute.
6. Add in the chopped tomatoes and the salt saute for 2-3 minutes.
7. Add in the masala powders and the jaggery. Saute the masalas for a minute.
8. Add in the tamarind pulp.
9. Add in the ground masala paste. Wash the mixie with half a cup of water and add back to the pan. Add in a cup of water too. Let it come to a boil.
10. Add in the manathakkali along with the oil and allow it to simmer for 20 minutes on a low flame.
11. The kuzhambu is ready after it has simmered for 20 minutes.
12. Serve hot with rice. The kuzhambu tastes best the next day!

• Author: Kannamma - Suguna Vinodh
• Prep Time: 15 mins
• Cook Time: 45 mins
• Category: Side Dish
• Cuisine: Tamilnadu

Find it online : https://www.kannammacooks.com/manathakkali-vathal-kuzhambu-recipe/

Recipe for 100% whole wheat momos made with vegetable filling. Easy recipe for momo wrappers from scratch. Recipe with step by step pictures and momo shaping tutorial.

Here is the recipe for chicken dumplings.

Take a bowl and add in whole wheat the flour (atta), salt and a teaspoon of oil. Add in the water and mix well. Add a little more water if the dough is very dry or a little more flour if its too wet. Knead the dough for 3-4 minutes until soft and pliable (similar to chapati dough consistency). Apply half a teaspoon of oil on the dough so the dough does not dry out. Cover and store the dough to rest while we make the filling. Well rested dough is easier to work when making dumplings / momos.

Cabbage Filling:

In the mean time, lets make the filling. Here is the recipe for the filling. Heat oil in a pan and add in the minced garlic and ginger. Saute for a minute.

Add in the finely chopped onion and bell peppers (capsicum). Saute for a minute. Add in the finely chopped cabbage.

Add in the salt, pepper powder and soy sauce. Soy sauce has salt. So go easy on the salt. Saute for about 6-7 minutes till the cabbage is half done. Add in the chopped spring onion and mix well.

Take a bowl and mix quarter cup of the water and the corn starch to make a slurry. Add in the slurry to the cabbage mixture. Mix well. Saute for a couple of minutes. The corn starch slurry will make the filling from falling off while eating. The filling is ready.

Now lets shape the momos! Dust the work surface with flour and roll the dough into thin sheets. I find that oblong shaped dough rolls work well for cutting rounds rather than rolling the dough in circles.

Cut small rounds from them using a small plate or a disc. Set aside the rounds. Cover the wrappers with parchment or cling wrap so the wrappers don’t stick with one another. Repeat until all the dough has been cut out.

Get the momo wrappers and the filling. Place 1 tablespoon of filling on each dumpling wrapper. Don’t stuff them with filling. It gets really messy if over filled and it will be hard to pleat the dumplings. Gently gather the edges to the middle in pleats. Watch this video on how to wrap dumplings. Repeat with all the wrappers and the filling. Enjoy it with your kids. The aim is not perfect pleating. The aim is to have fun!

Grease some plates with oil and place the shaped momos on them so the momos dont stick to the surface. (I tell it from experience. So do not forget to grease the plate with oil).

Line a steamer with parchment and make some holes so the steam can circulate evenly. Place the shaped momos on the steamer.

Just boil 2 inches of water in a kettle and keep the steamer on top. Steam the dumplings on a parchment paper lined steamer for 12 minutes. Idli cooker works perfectly too. Serve hot with chilli dipping sauce (Recipe follows).

Here is how to do the dipping sauce. Boil the red chillies (seeds removed) in water for five minutes. Remove and set aside to cool. Grind all the ingredients listed under dipping sauce to a fine paste. Simple dipping sauce is ready. Use little water while grinding to adjust the consistency of the sauce.

Serve the momos with dipping sauce.

For the dough

• 1 cup whole wheat flour
• ⅓ cup water
• A pinch of salt
• 1 tablespoon vegetable oil

For the filling

• 1 tablespoon vegetable oil
• 1 teaspoon minced garlic
• 1 teaspoon minced ginger
• 1 onion, finely chopped
• 2 cups chopped cabbage
• 1/4 of a red bell pepper
• 1/4 of a green bell pepper
• ½ teaspoon soy sauce
• ½ teaspoon salt
• ½ teaspoon white pepper powder
• 2 sprigs spring onions
• 1 tablespoon corn starch for slurry
• ¼ cup water

For the dipping Sauce

• 10 Kashmiri red chillies
• 5 cloves garlic
• 3 tablespoon vegetable oil
• ¼ teaspoon salt
• ½ teaspoon soy sauce
• ½ tomato – deseeded
• 1 teaspoon sugar
• 1 tablespoon vinegar

1. Take a bowl and add in whole wheat the flour (atta), salt and a teaspoon of oil. Add in the water and mix well. Add a little more water if the dough is very dry or a little more flour if its too wet. Knead the dough for 3-4 minutes until soft and pliable (similar to chapati dough consistency). Apply half a teaspoon of oil on the dough so the dough does not dry out. Cover and store the dough to rest while we make the filling. Well rested dough is easier to work when making dumplings / momos.
2. In the mean time, lets make the filling. Here is the recipe for the filling.
3. Heat oil in a pan and add in the minced garlic and ginger. Saute for a minute.
4. Add in the finely chopped onion and bell peppers (capsicum). Saute for a minute. Add in the finely chopped cabbage.
5. Add in the salt, pepper powder and soy sauce. Soy sauce has salt. So go easy on the salt. Saute for about 6-7 minutes till the cabbage is half done. Add in the chopped spring onion and mix well.
6. Take a bowl and mix 1/4 cup of water and the corn starch to make a slurry. Add in the slurry to the cabbage mixture. Mix well. Saute for a couple of minutes. The corn starch slurry will make the filling from falling off while eating. The filling is ready.
7. Dust the work surface with flour and roll the dough into thin sheets. I find that oblong shaped dough rolls work well for cutting rounds rather than rolling the dough in circles.
8. Cut small rounds from them using a small plate or a disc. Set aside the rounds. Cover the wrappers with parchment or cling wrap so the wrappers don’t stick with one another. Repeat until all the dough has been cut out.
9. Get the momo wrappers and the filling. Place 1 tablespoon of filling on each dumpling wrapper. Don’t stuff them with filling. It gets really messy if over filled and it will be hard to pleat the dumplings. Gently gather the edges to the middle in pleats.
10. Grease some plates with oil and place the shaped momos on them so the momos dont stick to the surface.
11. Line a steamer with parchment and make some holes so the steam can circulate evenly. Place the shaped momos on the steamer.
12. Just boil 2 inches of water in a kettle and keep the steamer on top. Steam the dumplings on a parchment paper lined steamer for 12 minutes. Idli cooker works perfectly too. Serve hot with chilli dipping sauce .
13. Here is how to do the dipping sauce.
14. Boil the red chillies (seeds removed) in water for five minutes. Remove and set aside to cool. Grind all the ingredients listed under dipping sauce to a fine paste. Simple dipping sauce is ready. Use little water while grinding to adjust the consistency of the sauce.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 30 mins
• Cook Time: 30 mins
• Category: Mains
• Cuisine: Asian