Monday, January 16, 2017

Manathakkali Vatha Kuzhambu | மணதக்காளி வத்த குழம்பு

Ingredients :-
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 Manathakkali Vathal       2 tbsp
 Onions* (finely chopped)     1 cup
 Tamarind   small lemon size  
 Sambar powder   1 tbsp
 Turmeric powder  ¼ tsp
 Fenugreek    ¼ tsp
 Sesame oil  1 tbsp
 Mustar  ½ tsp 
 Cumin  1 tsp
 Fenugreek    ¼ tsp
 Curry leaves   2 sprigs
 Salt to taste
 
Method:-
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1). Soak tamarind in water and extract its juice, discarding the pulp. Keep aside. Heat oil in a pan, add mustard, cumin and fenugreek, let it splutter. 

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2). Add urad dal and curry leaves and saute till dal turns golden. Then add manathakkali vathal and saute for few seconds. Add finely chopped onions along with salt. 
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3). Saute the onions till they golden brown and add extracted tamarind juice. Add turmeric powder and sambar powder and let it cook. 
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4). Cook on medium flame until it thickens and leaves oil on the sides. It will take around 15-20 minutes for the gravy to reach thick consistency. Finally add jaggery and combine, Switch off !
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Serve with steamed rice, appalam and vegetable poriyal. It has a good shelf life for about a week in the refrigerator.

Notes :-
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# Shallots suits best for this kuzhambu as the natural sweetness of the onions adds more flavor to the gravy. 
# Check the vathal if it already has salt in it. If so adjust the salt quantity in the gravy. 
# The consistency of the gravy thickens as it cools down, so adjust accordingly.
# Using of gingely oil is must to achieve the authentic vatha kuzhambu taste.  
# Do not skip jaggery, it enhances the taste when combined with tamarind and vathal.   
# You can replace manathakkali vathal with any vathal which you have handy.  
# You can also add crushed garlic along with onions. For no onion-no garlic version, skip the onions in the above recipe. 

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