Manathakkali Kai Vathal Kuzhambu Recipe (A Spicy Tamarind Curry)
Manathakkali Kai Vathal Kozhambu Recipe is a very traditional South Indian dish, made from freshly squeezed tamarind and flavored with some traditional delicacies like vathal, small onions, appalam.The ingredients could be new to many of the non South Indians and if you are adventurous enough to try an authentic south indian brahmin home cooked recipe, go ahead and give this tasty tangy spicy dish a try. Its a palate teaser that goes well, with plain rice, rava dosa's, ragi idli's and even sometimes a slice of bread or parathas.
2 tablespoons Manathakkali Kai Vathal
1/2 cup of small baby onions skinned
1 tablespoon of sambar powder
1 teaspoon jaggery
1 recipe of tamarind water
1/2 teaspoon mustard seeds
1/4 teaspoon fenugreek seeds
1 tablespoon of sesame oil
3-4 curry leaves
Salt to taste
Directions for Vathal Kuzhambu Recipe
To begin making Vathal Kuzhambu Recipe, heat oil in a saucepan; add mustard, fenugreek, curry leaves and allow them to crackle. Add the onions and saute until the onions are lightly tender and browned. Add in the Manathakkali Kai Vathal and roast until darkened and crispy.
Once the Vathal is roasted add the tamarind water, 1/2 cup of water, sambar powder and salt. Bring the mixture to a boiling point. Then simmer the mixture for about 15 minutes. The Kuzhambu should be of pouring consistency, as well as should have a slight pulpiness to it. Adjust the thickness by adding a little water if required. But personally we like it a little pulpy.
A lot of families along dissolve a teaspoon of rice flour into the water and add it as a thickening agent to the Vathal Kuzhambu. But personally I feel that the Kuzhambu tastes delicious in its original form when it thickens naturally when simmered.
Once done, turn off he heat and the Vathal Kuzhambu is ready to be served.
Serve the Manathakkali Kai Vathal Kuzhambu along with hot with plain rice and a vegetable.
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