Vatha kuzhambu recipe with step-by-step pics. One of many easiest recipe I make at occasions is vatha kulambu. This vathal kuzhambu recipe and technique offers you a very tasty and tongue-tickling kuzhambu. The recipe is vegan and fairly nutritious as properly.
Vathals is the Tamil phrase for solar dried greens or berries. The veggies or berries are soaked in buttermilk for some hours or in a single day and later solar dried. On this recipe put up I’ve shared the strategy of creating manathakkali kuzhambu. Manathakkali is the Tamil phrase for black nightshade berries. These are additionally referred to as as makoy in Hindi language.
The unripe inexperienced berries are soaked in buttermilk after which solar dried. Later these solar dried berries will be fried with little or no oil and served with Curd Rice or rasam-rice. A easy kuzhambu may also be made with these solar dried berries.
Manathakkali vathal kulambu recipe does have well being advantages. The berries assist in digestion in addition to even assist in eliminating abdomen infections. This kuzhambu additionally improves the urge for food.
The style of manathakkali kuzhambu is complicated. You get to have bitter, bitter, spiced, salty and astringent style within the curry. So its finest served with some steamed rice the place the flavors do get mellowed a bit. Savoring vathal kulambu is an acquired style and it’s possible you’ll or might not prefer it within the first go.
When having manathakkali kulambu with steamed rice, you do get a chew of the softened berries with a hints of saltiness, sourness and slight bitterness in them.
Other than manathakkali  kuzhambu recipe, I additionally use the identical recipe and make it with solar dried turkey berries (sundakkai). At occasions I additionally add pearl onions (sambar onions) and garlic. However on this put up, I’m sharing a no onion no garlic recipe which is a tamil brahmin model.
Just a few different kuzhambu variations I’ve already posted on weblog are:
Just a few factors need to be remembered when making an ideal vatha kuzhambu.
- If potential use darkish tamarind or previous tamarind because it offers a stunning deep bitter style.
- Be beneficiant with oil. There needs to be a skinny layer of oil on high of the kuzhambu. This helps in protecting the kuzhambu keep good for a few week within the fridge and in addition offers a superb style.
- For the perfect and genuine style, use sesame oil (gingelly oil) which is chilly pressed oil comprised of uncooked sesame seeds.
- After including sambar powder, it needs to be fried in oil in order that it releases its flavors.
- For a slight thickening of the kuzhambu gravy, you’ll be able to add some rice flour.
- A little bit of jaggery may also be added to stability the sourness and bitterness.
Vatha kuzhambu is finest served with steamed rice. Accompany a facet vegetable dish to make a healthful meal. You’ll be able to serve a poriyal or stir fry like vazhakkai poriyal or potato fry or french beans poriyal or suran fry with it.
With this vatha kuzhambu, I’d recommend to serve a facet vegetable dish which has faint candy notes and by no means spicy or bitter.
Step-by-Step Information
How you can make Vatha Kulambu or vatha kuzhambu
A) soaking tamarind:
1. In a bowl take 1 lemon sized tamarind ball or 1 tablespoon tightly packed tamarind. Ideally use aged and darkish tamarind. Because it offers a stunning deep sourness to the kuzhambu.
2. Add 1 cup scorching water. Cowl and soak tamarind for 20 to half-hour.
3. Squeeze the tamarind and extract the tamarind pulp within the water. Maintain apart.
Making vatha kulambu
4. Warmth 3 tablespoons sesame oil (gingelly oil) in a pan. Maintain the warmth to a low and add ½ teaspoon mustard seeds.
5. Let the mustard seeds crackle.
6. Maintain the warmth to a low after which add the next elements:
- ½ teaspoon fenugreek seeds
- 1 to 2 dry pink chilies (halved and seeds eliminated)
- 8 to 10 curry leaves
- 1 pinch asafoetida (hing)
7. Fry and stir until the pink chilies change shade.
8. Maintaining the warmth to a low, now add 3 tablespoons manathakkali vathal (solar dried black nightshade).
9. Stirring constantly, fry for some seconds until the colour of manathakkali adjustments. Ensure you don’t burn them.
10. Now swap off the warmth and add 1.5 to 2 tablespoons of sambar powder.
11. Fry for 1 minute switching off the warmth. You’ll be able to even fry at a low warmth. However do make it possible for the sambar powder doesn’t get burnt.
12. Add the tamarind pulp.
13. Pour 2 cups water.
14. Give a stir.
15. Add salt as per style.
16. Combine properly and let this vatha kuzhambu come to a boil on medium-low warmth for about 25 to half-hour.
17. Proceed to simmer until the curry or gravy thickens barely. You will notice some oil specks on the highest.
18. Then add 1 teaspoon rice flour. Including rice flour is non-obligatory and will be skipped.
19. Add ½ teaspoon jaggery. Including jaggery can be non-obligatory.
20. Combine properly and proceed to simmer vatha kuzhambu for 4 to five minutes extra. After you turn off the warmth. It is best to clearly see a layer of oil after permitting the kuzhambu to relaxation for 1 to 2 minutes. Examine the style and add extra salt if required.
21. Serve vatha kulambu scorching with steamed rice. You can even accompany a facet vegetable dish like a poriyal or stir fry like vazhakkai fry or child potato fry or vendakkai poriyal or carrot poriyal.
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Vatha Kulambu | Vatha Kuzhambu
Black nightshade tamarind curry recipe – South Indian recipe of tasty and tongue-tickling kuzhambu made with solar dried black nightshade berries. These berries are also called manathakkali in tamil language.Â
Prep Time 5 minutes
Prepare dinner Time 25 minutes
Complete Time 30 minutes
Forestall your display from going darkish whereas making the recipe
soaking tamarind
In a bowl take 1 lemon sized tamarind ball or 1 tablespoon tightly packed tamarind. Ideally use aged and darkish tamarind.
Add 1 cup scorching water. Cowl and soak tamarind for 20 to half-hour.
Squeeze the tamarind and extract the tamarind pulp within the water. Maintain tamarind pulp apart.
making vatha kuzhambu
Warmth 3 tablespoons sesame oil (gingelly oil) in a pan. Maintain flame to a low and add ½ teaspoon mustard seeds.
Let the mustard seeds crackle.
Maintain the flame to a low after which add ½ teaspoon fenugreek seeds, 1 to 2 dry pink chilies, 8 to 10 curry leaves and 1 pinch asafoetida (hing).
Fry and stir until the pink chilies change shade.
Maintaining the flame to a low, now add 3 tablespoons manathakkali vathal (solar dried black nightshade).
Stirring constantly, fry for some seconds until the colour of manathakkali adjustments. Ensure you don’t burn them.
Now swap off the flame and add 1.5 to 2 tablespoons sambar powder.
Fry for 1 minute switching off the flame. You’ll be able to even fry at a low flame. However do make it possible for the sambar powder doesn’t get burnt.
Add the tamarind pulp and a couple of cups water. give a stir.
Add salt as per style. combine properly and let this vatha kuzhambu come to a boil on medium-low flame for about 25 to half-hour.
Proceed to simmer until the curry or gravy thickens barely. You will notice some oil specks on the highest.
Then add 1 teaspoon rice flour. Including rice flour is non-obligatory and will be skipped.
Add ½ teaspoon jaggery. Including jaggery can be non-obligatory.
Combine properly and proceed to simmer vatha kulambu for 4 to five minutes extra. After you turn off the flame you need to clearly see a layer of oil after permitting the kuzhambu to relaxation for 1 to 2 minutes. Examine the style and add extra salt if required.
Serve vatha kuzhambu with steamed rice.
Diet Details
Vatha Kulambu | Vatha Kuzhambu
Quantity Per Serving
Energy 119 Energy from Fats 99
% Each day Worth*
Fats 11g17%
Saturated Fats 2g13%
Sodium 301mg13%
Carbohydrates 4g1%
Fiber 1g4%
Sugar 1g1%
Protein 1g2%
Vitamin A 109IU2%
Vitamin B2 (Riboflavin) 1mg59%
Vitamin B3 (Niacin) 23mg115%
Vitamin C 41mg50%
Vitamin E 1mg7%
Vitamin Okay 1µg1%
Calcium 58mg6%
Vitamin B9 (Folate) 235µg59%
Iron 2mg11%
Magnesium 3mg1%
Phosphorus 11mg1%
* % Each day Values are primarily based on a 2000 calorie food regimen.
This Vatha Kulambu put up from the archives, initially printed in February 2018 has been up to date and republished on February 2023.
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