Tuesday, April 24, 2012

Manithakkali Vendaya Kuzhambu

Keerai Masiyal
Baby potato fry
Manithakkali Vendayakuzhambu
Hi For the day of Thali Marathon..I chose to cook the regular everyday Iyengar platter.Predominant ofcourse would be the Vendaya Kuzambu. You must have seen many variations of this kuzhambu, but i have been using this particuar recipe for the last 20 yrs ans which is given to me by my Mother in law. Tastes very nice, tangy and a perfect combination is the keerai masiayal with this.This Platter consists of Manithakkali vendaya Kuzhambu, Tomato Rasam, Baby potato fry,Rice, Curd and ofcourse some pickle.I read somewhere on the blogosphere that Manathakkali is also called as Black Nightshade.  
Manithakkali Vendaya Kuzhambu
Manithakkali Vatral 1 tbsp
Tamarind marble size
 Fenugreek seeds 1 tsp
Tuvar dhal 1 tsp
Turmeric powder 1/4 tsp
 Red chilli powder 1-2 tsp
Curry leaves few
 Oil 2 tsp
 Asafoetida 1/2 tsp
Gram flour 1 tbsp
Salt to taste
PREPARATION
Soak tamarind in 1 cup of warm water.
Squeeze out and keep the the tamamrind extract aside
Heat a pan with oil. Add the mustard seeds and when they splutter add the fenugreek seed, tuvar dhal and asafoetida.
Saute for a minute and then add the manathakkali vatral and saute till all of them puff up in the hot oil. Add the turmeric and chili powder to this and saute well.
Now pour the tamarind extract to this and mix well. Let this mixture boil in a medium flame for another 5-7 minutes.
Add the curry leaves, and by now you will getting the tangy aroma. Mix the gram flour in water and pour this mixture into the kuzhambu.
Let it cook for another 5 minutes in a very low flame, so that it thickness a little Switch off the fire and serve hot with rice and curry
Linking this platter to Thali Mela by Srivalli.
 Check out what the other marathoners are upto at Bm#15
NOTE: I guess i missed out on telling what Manathakali Vatral means: Well, it the sundried form of Black Nightshade(type of berry)