Manathakkali Varutharacha Vathakozhambu

A SouthIndian home will have a host of vattals - Manathakkali, Chundakkai, Karela - that can be prepared into exotic Vathakozhambus. Manathakkali Vathakozhambu has been on the to-make list since few months. So we decided that we make it today! An interesting twist to this was having this as an accompaniment to Millet Rice! A unique combination, flavourful, spicy and the sweetness of the Paruppu Thogaiyal.

Ingredients:

2 tblsp Manathakkali vattal  | Black Nightshade | Makoy

1 tblsp Oil

2 gms Compounded Hing | Asafoetida

1/4 tsp Haldi | Turmeric powder

1 tblsp Imli | Tamarind paste

To taste Salt

For grinding:

1 tsp Kali Miri | Black Pepper

3 Sukhi Lal Mirch | Dried Red chillies

1 tsp Toor dal

1 tsp Urad dal

1/2 tsp Jeera | Cumin Seeds

1 tsp Kadhi Patta | Curry leaf

For tempering:

1 tsp  Rai | Mustard Seeds

1/2 tsp  Urad dal

1/4 tsp Jeera | Cumin Seeds

6 Kadhi Patta | Curry leaves

Method:

• Dilute the Imli paste in 2 glasses of water. 
• Mix the haldi powder, the compounded hing and salt to the diluted Imli paste.
• In a kadai add 1/2 tblspn oil and fry the Manathakkali Vattal. Add the fried vattal to the Imli water and keep aside.
• Dry roast all the ingredients to be ground. These can be roasted together. Once roasted, make a fine paste of them by adding water as needed.
• In the same kadai, add the remaining oil and prepare the tempering.
• The tempered ingredients then add to the Imli water.
• Keep the imli water for a boil. The imli has to get cooked. This will take about 5 to 7 minutes.
• Add the ground paste into the cooked imli water and adjust consistency as required. Normally this would be the consistency of a thick dal.
• Let this come to a boil. switch off the gas.
• Serve this with the Millet Rice | Steamed Rice and Paruppu Thogaiyal.

This is a must during winters or on a cold rainy day! We are sure you would love to try this out! Please keep us motivated and do share this with your dear ones..as "sharing is caring"

Till then...Eat healthy...Stay blessed...

We have used:

1. Tamil Ponny Boiled Rice

2. Til Sona Oil - Sesame Oil

3. Tata Salt Lite

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About C R Meena

(c) 2014 - 2016, Meena's Taste Mantra is the result of my ardent desire to share my recipes, with all who appreciate and celebrate food. These recipes are as a result of 60 years of cooking experience, influenced by tradition and exposure to various concepts, new recipes/ingredients and a passion for cooking - adapting to healthier alternatives.