Manathakkali seeds is called as Black nightshade seeds in English. It has so many health benefits an the keerai / spinach is a good remedy for mouth and especially for stomach ulcers. When we lived in AUS we could see everywhere in the bushes and me and my friend Hema tried to take home, since it grows inside the bushes we hesitant to do that. My mom used to make this keerai kuzhambu often coz of its health benefits and the taste of this keerai is just awesome. Here in US am trying to get this plant till then I am cooking this vathal at least once it two weeks. This is very easy recipe without onion and garlic and it takes only 15 to 20 minutes to make it. I thought I have blogged this kuzhambu but then I realised that was Sundakkai vathal kuzhambu. Do try this easy and amazing vatha kuzhambu with appalam :-)
INGREDIENTS:
Manathakkali vathal - 2 tsp
Tamarind - A gooseberry size
Sambar powder - 1 tsp
Turmeric powder - 1/4 tsp
Rice flour - 1 tsp
Grated Jaggery - 1/2 tsp
Gingelly oil - 1 tsp
Fenugreek powder - 1/4 tsp (optional)
Water - as needed
Salt - as needed
To temper:
Oil - 1 tsp
Mustard seeds - 1/4 tsp
Fenugreek seeds - 1/2 tsp
Asafoetida - a pinch
Curry leaves - few
HOW TO MAKE:
Soak tamarind in a cup of water for 20 mins. Extract the juice by adding 1/2 more or one cup of water and keep aside. Heat oil in a kadai splutter mustard seeds and add fenugreek seeds. Add curry leaves and asafoetida. Add manathakkali vathal and saute till it changes in color with a nice aroma.
Add tamarind juice, sambar and turmeric powder. Mix well and add needed salt.
Allow to boil for 5 minutes till the raw smell of tamarind goes off and then add the jaggery. Mix well and allow to boil for 5 more minutes. Meanwhile dilute the rice flour in little water without lumps and add it and boil for 5 more minutes till the gravy thickens or till you get the desired consistency.
When the gravy thickens sprinkle 1/4 tsp of roasted fenugreek powder (optional) and mix well. Turn off the stove and add a tsp of gingelly oil on the top.
TIPS:
Adding fenugreek powder is an optional. If you do not want to add the powder then add little extra when you temper it.
Corn flour can be diluted instead rice flour.
This kuzhambu last for a week or two if we refrigerated.
Sundakkai, vendakkai, pavakkai and kathrikkai like other vathals can be replaced instead manathakkali vathal.
Comments
Post a Comment