Manathakkali Poricha Kuzhambu

 A must in any Tamil south Indian lunch menu will be either sambhar or kuzhambu. This kuzhambu has spices ground fresh with coconut and it is devoid of the usual cooked dal in it.We can either use fresh vegetables or the sundried ones. I have used manathakkali is also known as the wonder berry. You can read more about this berry here
Manathakkali Vatral          1tbsp
Tamarind                         marble sized
Ghee                               1tbsp
Salt                                  to taste
Bengal gram dal                2tsp
Coriander seeds                 1tbsp
Red chillies                       4-5
Fenugreek seeds                1/4 tsp
Fresh coconut                   2tsp
Oil                                    1tsp
Oil                                    1tsp
Mustard seeds                    1/2 tsp
Turmeric powder                1/4tsp
curry leaves                        few
Asafoetida                          1/4 tsp
Soak the tamarind in warm water. Squeeze the extract and keep aside
Heat oil in a pan and when sufficiently hot add the bengal gram, fenugreek, coriander seeds and red chillies. Fry it till a good aroma comes out. Let it cool. Grind it into a smooth paste along with the fresh coconut. Keep aside
Now heat 1 tsp oil  and when sufficiently hot add the mustard seeds
when it starts to splutter add the asafoetida, turmeric powder and curry leaves.
Saute for a minute and add the reserved tamarind extract.Add more 1/2 cup of more water or according to the consistency you require. Let this boil for 3-4 minutes in low flame to remove the raw tamarind flavour
Now add the ground paste  and the salt, mix well and cook for 5  minutes in low flame or till it starts to thicken
Now heat the heat in another pan, add the manathakkali Vatral, saute and when it is properly fried add this to the prepared kuzhambu.
Spicy kuzhambu ready to be served with a curry of your choice
This recipe is from an old cookbook which my Mother in law still treasures
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