Manathakaali Vathai Kozhambu
Manu had requested for the manathakaali (black nightshade) version of the vathai kozhambu, which is a household favorites It gave me the opportunity to learn another mouth watering home comforting food for my travels. However, since it is high in tamarind and oil, the dish should be used sparingly.
Manathakali dried ½ cup
Tamarind, size of lime
Sambhar podi 2 tsps
Turmeric ½ tsp
Mustard ½ tsp
Asafoetida 1/2 tsp
Fenugreek seeds ¼ tsp
Tuvar dal ½-1 tsp
Dried chillies 4Curry leaves, a few sprigs
Jaggery ½ tsp
Salt to taste
Salt to taste
Rice flour ½- ¾ tsp
Sesame oil 2 tbps
1. Boil the tamarind in 1 cup hot water and mash it well. Filter the tamarind water and set aside.
2. In a pan, add cooking oil (1tbsp) and fry the dry manathakaali till they become a deep brown.
3. Remove them from the kadai and transfer to a plate.
4. In the same kadai, heat two tbsp of sesame oil and splutter mustard seeds.
5. Add fenugreek, tuvar dal, asafoetida, chillies and let it fry a golden brown.
6. Now add the pulp of tamarind, a thick extract and add it to the pan. Depending on the consistency, you can dilute it with a little water, but make sure it is not runny.
7. Add turmeric, sambhar powder and salt and let the kozhambu boil until the raw smell of tamarind evaporates.
8. Add the fried manathakaali to the kozhambu followed by jaggery.Note: You must powder the jaggery to help it dissolve easily.
9. Allow it to boil for 5-10 minutes till you get an aromatic flavour.
10. If the kozhambu is thin, make a paste of rice flour mixed with water and add it to the kozhambu.
Serve hot with rice and appalam.