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Manathakkali Vatha Kuzhambu
recipe of Manathakkali Vatha Kuzhambu, a famous South Indian Tamil delicacy to be served with steamed white rice, with step by step instructions and pictures.
Course
Side Dish
Cuisine
Indian
Prep Time
10
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
30
minutes
minutes
Servings
2
people
Calories
462
kcal
Author
Sujatha Muralidhar
Ingredients
Prepping
1
lemon size
tamarind
or 4 tablespoon of tamarind paste
½
cup
hot water
Making
4
tablespoon
vegetable oil
or sesame Seed Oil
1
teaspoon
black mustard seeds
1
teaspoon
urad dal
/skinless black gram
¼
cup
manathakkali vathal dried
¼
cup
onion
finely chopped
1
pod
garlic
peeled(about half cup of garlic pearls)
½
cup
tomato
roughly chopped
1
teaspoon
red chili powder
3
teaspoon
coriander powder
2
cup
water
1
tsp
salt
½
cup
coconut slices
Instructions
Prepping
Soak tamarind in hot water for 15 minutes and extract its juice. Discard the waste and Keep aside.
Making
Over medium heat, place a large pan.
Add vegetable oil in the pan, add mustard seeds and urad dal. Wait till the mustard gets splutters.
Then add manathakali vathal and fry till they fluff up and changes its color.
Then add chopped onion and garlic and saute them until onion becomes soft and tender.
Then add chopped tomato and continue to saute them till the tomato mashed up little.
Add red chili powder and coriander powder and saute it for a minute. Careful at this point, the powders should not get burnt.
Now stir in tamarind extract and add 2 cups of water and salt.
Bring it to boil and cook it for about 15 min or until the kuzhambu becomes fragrant.
Add coconut slices and transfer to a serving bowl
Notes
This kuzhambu is best to serve with rice.
Traditionally, this is a lunch menu of Tamil Nadu cuisine.
Nutrition
Calories:
462
kcal
|
Carbohydrates:
16
g
|
Protein:
7
g
|
Fat:
43
g
|
Saturated Fat:
9
g
|
Sodium:
1233
mg
|
Potassium:
474
mg
|
Fiber:
6
g
|
Sugar:
5
g
|
Vitamin A:
915
IU
|
Vitamin C:
13.7
mg
|
Calcium:
46
mg
|
Iron:
2.9
mg