Manathakkali Vathal Kulambu Recipe
Restaurant style Manathakkali Vathal Kulambu recipe with step by step photos.
Ingredients
- 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 - ½ 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 - ½ tsp
- Asafetida - 2 pinch
- Coriander seeds - 1 tsp
- Manathakkali Vathal - 1 tsp
- Gingelly oil - 1 tsp
Instructions
Preparation:
- 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.
