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Mannathakkali Curry/மணத்தாக்காளி குழம்பு

Mannathakkali Curry/மணத்தாக்காளி குழம்பு
Mannathakkali Curry1

Mannathakkali, nowadays these healthy vegetable is missing in market, even to get Mannatakkali keerai its not a regular mark in markets, somehow very rare i find those things here.. In our christmas vacation i bought a pack Mannathakkali vattal, luckily I’m home town this s affordable in all markets..

Earlier i used to collect those fruit in a basket from my garden, and mom make this sundried vattal for later use.. these fruits are very tastier, they looks like black small beads.. similar to tomato shape,These Are called as Black Night Shade Berries, this pulpy tomatoes are my favourite, and it seems very fun to pick from the plants.. Dont know how many of you know the medicinal value of this plant, Mannathakkali leaves and fruits are very good medicine for Ulcer.. they heal the wounds very quickly, seriously its a magical plant.. Mom prepare the curry with fresh Mannathakkali too, Though here i can afford with the dried one.. Hope this post helps you guys to learn a healthy, south Indian Curry, Check Other South Indian Curry too, this page had few more interesting South Indian Vegetarian curries..

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Mannathakkali Curry/மணத்தாக்காளி குழம்பு

Recipe Cuisine: South Indian  |  Recipe Category: Side dish for Rice/Curry
Prep Time: 15 mins    |  Cook time: 25 mins    |  Serves: 4

Ingredients

Mannathakkali vattal 1 cup
Oil 3-4 tsp
Pearl Onion 1/2 cup chopped
Mustard 1/2 tsp
Venthayam/Fengreek/Methi seeds 1/2 tsp
Curry Leaves 2 springs
Garlic 4-5 pods 
Tomatoes 2 large
Tamarind Water//Tamarind Paste 1 cup/1.5 tsp
Salt as needed

Ingredients to roast and Grind

Coconut 1/4 cup
Pearl Onion 8-10
Garlic 4-5 pods
Pepper 1/2 tsp
Jeera 1 tsp
Venthayam 1/2 tsp
Curry Leaves 1 spring
Turmeric Powder 1/4 tsp
Chillie Powder 1-2 tsp
Coriander Powder 1-2 tsp
Sambar Powder 1 tsp
Hing/Perunkayam/Asatafotidea a pinch generously 

 Method

  1. This is how sun dried Vattal looks, Mannathakkali Vattal.. 

IMG 9031
 2. Take Coconut, Onion, Garlic(I roughly chopped the garlic here), Pepper, Jeera and Venthayam/Fenugreek seeds, in a pan dry roast them for 3-4 mins in medium flame.. 
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 3. Add the curry Leaves and all the masala powders here(Chillie powder, Coriander powder, Turmeric powder, Sambar powder)
IMG 9032
 4. Fry them for 5-8 mins and make them cool, grind in a mixer to a smooth buttery paste..
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 5. Heat a pan with Gingelly oil, Pop up with mustard and fenugreek seeds/Venthayam, Add the chopped onion, Curry leaves and saute them for few mins.. 
IMG 9035
 6. Add in the Chopped Tomatoes too. 
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 7. Cover and cook the Pan for few mins, cook till the tomatoes get mushed and Separate the oil..
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 8. Add in the Mannathakkali vattal..
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 9. Stir them well and cook for few mins..
IMG 9039
 10. Add the Grounded masala and tamarind paste too..Along with this add a cup of water.. 
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 11. Bring this to boil and put the flame to low medium..
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 12. Cook till the oil separates on the top, this set will done only the curry cooked in low medium flame for 5-8 mins approx. 
IMG 9042

Notes

    • Adjust the spice  level to your taste buds..
    • Adding tamarind to this curry, gives a good flavour and taste..
    • Boil the Masala in low medium flame.
    • Grind the masala to a thick buttery paste.. 
    • Use Gingelly Oil for good taste.. 

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