Manathakali, we all know is very nutritious.Those who do not have the time to clean and use the fresh Manathakali Keerai, can prepare this Vathakuzhambu once in a while.
This is a gravy to be mixed with the plain rice along with the Plain Toor Dhal and Gingelly oil.Any Kootu is the best side dish to be taken with tis rice.In our meals, plain cooked Thuvaramparuppu,mixed only with the salt and Turmeric Powder is an inevitable item every day.
Actually, this Vathakuzhambu called Pulikuzhambu, without Dhal or coconut is very popular in the Tirunelveli region.The Tamarind and oil act as Natural Preservatives. This Kuzhambu needs no refrigeration and tastes perfect
the next day.
Ingredients :
Manathakali Vathal 1/2 cup.
Small onion 15
Tamarind 1 lemon size
Garlic 5 pods
Kuzhambu Podi 3 tsp.
Gingelly Oil 3 tbsp.
Salt, Turmeric Powder
Mustard, Split Urad Dhal, Curry Leaves
Method :
1. Finely chop the onion and the Garlic.Soak the Tamarind in water and take 2 cups of Tamarind water.
2. Heat 1 tbsp. of oil and saute the Onion, Garlic and the Manathakali Vathal with little salt.
3. When the Onion turns brown, add the Kuzhambu Powder, more salt, Turmeric Powder and saute for a minute.
4. Add the Tamarind water, mix well and let it boil on medium flame till a thick, curd or batter like consistency is reached.Switch off and transfer to a bowl.
5.Season with the Mustard, Urad dhal and Curry leaves by heating the remaining oil.The Yummy Kuzhambu is ready.
Note:
1. The Tamarind, Kuzhambu Powder and salt can be altered to our taste.
2. Those who are running short of time can season with the Muastard in the beginning itself before adding the Onion.Our elders are very particular that for the Sambar, Kootu, Kuzhambu or for any gravy, seasoning has to be done in the end that it enhances the taste.
3. During the time of hurrying, I used to season, keep aside and add in the end.
4. We use the home made Vathakuzhambu Powder which gives the unique flavour and taste.
This is a gravy to be mixed with the plain rice along with the Plain Toor Dhal and Gingelly oil.Any Kootu is the best side dish to be taken with tis rice.In our meals, plain cooked Thuvaramparuppu,mixed only with the salt and Turmeric Powder is an inevitable item every day.
Actually, this Vathakuzhambu called Pulikuzhambu, without Dhal or coconut is very popular in the Tirunelveli region.The Tamarind and oil act as Natural Preservatives. This Kuzhambu needs no refrigeration and tastes perfect
the next day.
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| Manathakali Vathakuzhambu |
Ingredients :
Manathakali Vathal 1/2 cup.
Small onion 15
Tamarind 1 lemon size
Garlic 5 pods
Kuzhambu Podi 3 tsp.
Gingelly Oil 3 tbsp.
Salt, Turmeric Powder
Mustard, Split Urad Dhal, Curry Leaves
Method :
1. Finely chop the onion and the Garlic.Soak the Tamarind in water and take 2 cups of Tamarind water.
2. Heat 1 tbsp. of oil and saute the Onion, Garlic and the Manathakali Vathal with little salt.
3. When the Onion turns brown, add the Kuzhambu Powder, more salt, Turmeric Powder and saute for a minute.
4. Add the Tamarind water, mix well and let it boil on medium flame till a thick, curd or batter like consistency is reached.Switch off and transfer to a bowl.
5.Season with the Mustard, Urad dhal and Curry leaves by heating the remaining oil.The Yummy Kuzhambu is ready.
Note:
1. The Tamarind, Kuzhambu Powder and salt can be altered to our taste.
2. Those who are running short of time can season with the Muastard in the beginning itself before adding the Onion.Our elders are very particular that for the Sambar, Kootu, Kuzhambu or for any gravy, seasoning has to be done in the end that it enhances the taste.
3. During the time of hurrying, I used to season, keep aside and add in the end.
4. We use the home made Vathakuzhambu Powder which gives the unique flavour and taste.
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