Manathakkali Vathal Kulambu Recipe
Restaurant style Manathakkali Vathal Kulambu recipe with step by step photos.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
- Manathakkali Vathal - 2 tbsp
- Sambar onions or shallots - 10
- Garlic pods - 10
- Tamarind - 1 lemon size
- Whole dry red chilies - 4
- Red chili powder - 1 tsp
- Sambar powder - 2 tsp
- Turmeric powder - 1/2 tsp
- Mustard seeds - 1 tsp
- Curry leaves - 1 sprig
- Jaggery - 1 tsp
- Salt - to taste
- Gingelly oil - 3 tbsp
To make powder:
- Tur dal - 1 tsp
- Fenugreek seeds - 1/2 tsp
- Asafetida - 2 pinch
- Coriander seeds - 1 tsp
- Manathakkali Vathal - 1 tsp
- Gingelly oil - 1 tsp
Soak tamarind in hot water for 10 mins. Extract pulp and keep aside.
Peel sambar onions, garlic and keep aside.
To make Powder:
Heat 1 tsp in a pan.
Add Tur dal, fenugreek seeds, asafetida, coriander seeds, 1 tsp manathakkali vathal and roast over low flame till they become golden brown in color.
Transfer to a plate and let it cool down completely. Grind in a mixer jar to fine powder and keep aside.
To make Manathakkali Vathal Kulambu:
Heat a pan with 3 tbsp gingelly oil.
Add remaining manathakkali vathal and over low flame roast till they swell up and pop.
Drain on to a plate and keep aside.
Add mustard seeds and let it splutter.
Add curry leaves, whole dry red chilies and roast for few seconds.
Add sambar onions, garlic and saute till they become translucent.
Add red chili powder, turmeric powder, sambar powder, salt.
Mix well so that the powder gets well roasted and the contents of the pan become dry.
Add tamarind extract and let it come to a boil.
Add roasted manathakkali vathal and mix well. Initially they will float on top.
Add the ground powder, mix well and cook for 5 to 7 mins over low flame.
Finally add jaggery, switch off stove and keep the pan closed for another 5 mins.
Manathakkali vathal kulambu is ready.
Serve with hot rice along with sutta appalam (toasted pappads) or any kootu.