Manathakkali Thayir Pachadi Recipe
Manathakkali or Black night shade has a myriad of health benefits. In general, only vathal kulambu is made of this berry, however this recipe is slight unusual but very tasty. In Manathakkali Thayir Pachadi Recipe, Manathakkali is combined with Mor milagai and mixed with thick yogurt & salt. Manathakkali is a seasonal berry which mostly is available in January season in India.
Serve Manathakkali Thayir Pachadi Recipe chilled, or at room temperature, along with Maharashtrian Multigrain Thalipeeth or Chettinad Vegetable Pulao Recipe.
You can store away the manathakkali berries for 10-15 days when freezed in refrigerator. Make sure to keep the container opened for 15-20 minutes everyday to avoid smelly berries. You must place a thick layer of kitchen towel at the bottom before storing the berries.
If you like this recipe, here are more raita recipes to try
5 M
10 M
15 M
4 Servings
Ingredients
- 1 cup Manathakkali Kai Vathal
- Salt , to taste
- 1 Mor Milagai (Dried Green Chillies)
- Coriander (Dhania) Leaves , small bunch, finely chopped
- 1 teaspoon Cooking oil
- 1/3 teaspoon Mustard seeds
- Asafoetida (hing) , a pinch
- Water , as needed
- 1 cup Curd (Dahi / Yogurt)
How to make Manathakkali Thayir Pachadi Recipe
To prepare Manathakkali Thayir Pachadi Recipe, heat a pan and add oil.
Once the oil is hot, add mustard and hing.
Tear the mor milagai into smaller pieces and add them to the oil.
Add the manathakkali kai vathal and fry them.
Add salt and mix well.
The manathakkali berry would start to burst out after few minutes. Hence close with a lid and keep stirring at regular intervals.
Once cooked, add coriander leaves and switch off and allow it to cool.
Add Yogurt and dilute with water to make it a raita consistency.
Mix well. Let this marinate for 1 hour (Minimum) in fridge or at room temperature.
Serve Manathakkali Thayir Pachadi Recipe chilled, or at room temperature, along with Maharashtrian Multigrain Thalipeeth or Chettinad Vegetable Pulao Recipe.
Manathakkali Thayir Pachadi Recipe is part of the Recipe Contest: Lost Recipes From Ancestral Kitchens
Neeru Srikanth
I am an IT professional for the last 15+ years and currently residing Singapore. I have recently taken a break from mid of June 2016 to pursue my passion. Cooking and food styling is my passion & my stress buster. I am also interested towards exploring vegetarian traditional & fusion cooking from all cuisines. Hence I decided to go one step further to explore and document my passion from 2016.
