This Manathakkali Vathal Kuzhambu is often made in my inlaw’s house, specially after a long journey or if you dine out a couple of days consecutively. Vathal’s are known to improve digestion and appetite, get rid of any stomach infection and hence this kuzhambu is a hot favourite among all at home.
Apart from that, this vethal has got the properties to cure ulcer- be it in your mouth or stomach.. It does wonders. Speak to one of the older generations and they can go on and on about its benefits.
Every other family member literally begins to crave this spicy tangy sweet bitter curry after a while. It is insanely delicious, so why not?
For those of you who are new to Vethal’s , let me tell you – Manathakkali Vathals are dried green berries that are soaked in diluted curd/ buttermilk and sun dried for a few days. Then these Vethal’s can be stored in airtight bottles and the good news is that they have an enormous shelf life! I have seen my mum/granny dry these berries in the terrace and then they would pack it in small packs for family and friends.
After moving to UK, all my dose of vethal’s and powders still come from home. So I have never really made it.
This Manathakkali Vathal is readily available in Asian Grocery store, so you really don’t have to go through this elaborate step for making it.
My mum actually makes Manathakkali Sambar with a few variations to the recipe below and it still tastes awesome.
Make your very own Sambar Powder at home with my granny’s recipe and you could use them to make this Vathal Kozhambu and a lot of variety of sambar.
Manathakkali vathal kulambu is all about comfort food served with steamed rice & potato curry.
- Small Lemon Sized Tamarind
- 11/2 Tsp Sambar Powder
- 1/4 Tsp Asafoetida Hing Powder
- 20 No's chuddakkai / manathakkali/Parika vettal
- 1-11/2 Tsp Rice Powder
- Salt to taste
- 1 Tbsp Jaggery Optional You can add just 1 Tsp if you don't like it sweeter.
- For seasoning : mustard - 1/2 tsp methi seeds - 1/2 tsp , chana dal -1/2 tsp
- Sprig of Curry leaves
- 2 Tbsp Sesame Oil
Soak Tamarind in 2 Cups Hot water and extract the tamarind pulp..To this mixture add Sambar powder, Asafoetida & salt and keep it aside.
In a deep bottom pan, add 2 Tbsp Oil. Add mustard seeds, methi seeds , chana dal, curry leaves and any one of the vettals. I have used manathakkali vettal for this recipe.
Once the vettals begin to swell , add the tamarind mixture to the pan. Allow the tamarind mixture to boil for atleast 5 minutes and then simmer for 20-25 minutes. In the meanwhile add rice powder, 1/2 Cup water and salt to the simmering manathakkali vettal kulambu.
If you enjoy it sweeter, add Powdered Jaggery and stir. Check for spice and salt.
Turn off the flame and serve the Manathakkali Vethal Kozhambu with potato curry and steamed rice.