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.

Ingredients

Manathakali dried ½ cup

Tamarind, size of lime

Sambhar podi 2 tsps

Turmeric ½ tsp

For seasoning

Mustard ½ tsp

Asafoetida 1/2 tsp

Fenugreek seeds ¼ tsp

Tuvar dal  ½-1 tsp

Dried chillies 4

Curry leaves, a few sprigs

Jaggery ½ tsp
Salt to taste

Rice flour ½- ¾ tsp

Sesame oil 2 tbps

Method

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.