Vatha Kulambu | Vatha Kuzhambu
User Reviews
5.0
63 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
5 mins
-
Total Time
30 mins
-
Servings
4
-
Calories
119 kcal
-
Course
Main Course
-
Cuisine
Indian
Vatha Kulambu | Vatha Kuzhambu
Report
Black nightshade tamarind curry recipe - South Indian recipe of tasty and tongue-tickling kuzhambu made with sun dried black nightshade berries. These berries are also known as manathakkali in tamil language.
Share:
Ingredients
for soaking tamarind
- 1 lemon sized tamarind ball or 1 tablespoon tightly packed tamarind
- 1 cup hot water
for making vatha kulambu
- 3 tablespoons sesame oil (gingelly oil)
- 3 tablespoons sundried black nightshade berries (manathakkali vathal)
- ½ teaspoon mustard seeds
- ½ teaspoon fenugreek seeds
- 1 to 2 dry red chilies, broken and seeds removed
- 8 to 10 curry leaves
- 1 pinch asafoetida (hing)
- 1.5 to 2 tablespoons sambar powder
- 2 cups water
- salt as required
- 1 teaspoon rice flour – optional
- ½ teaspoon jaggery – optional
Instructions
soaking tamarind
- In a bowl take 1 lemon sized tamarind ball or 1 tablespoon tightly packed tamarind. Preferably use aged and dark tamarind.
- Add 1 cup hot water. Cover and soak tamarind for 20 to 30 minutes.
- Squeeze the tamarind and extract the tamarind pulp in the water. Keep tamarind pulp aside.
making vatha kuzhambu
- Heat 3 tablespoons sesame oil (gingelly oil) in a pan. Keep flame to a low and add ½ teaspoon mustard seeds.
- Let the mustard seeds crackle.
- Keep the flame to a low and then add ½ teaspoon fenugreek seeds, 1 to 2 dry red chilies, 8 to 10 curry leaves and 1 pinch asafoetida (hing).
- Fry and stir till the red chilies change color.
- Keeping the flame to a low, now add 3 tablespoons manathakkali vathal (sun dried black nightshade).
- Stirring continuously, fry for some seconds till the color of manathakkali changes. Make sure you do not burn them.
- Now switch off the flame and add 1.5 to 2 tablespoons sambar powder.
- Fry for 1 minute switching off the flame. You can even fry at a low flame. But do make sure that the sambar powder does not get burnt.
- Add the tamarind pulp and 2 cups water. give a stir.
- Add salt as per taste. mix well and let this vatha kuzhambu come to a boil on medium-low flame for about 25 to 30 minutes.
- Continue to simmer till the curry or gravy thickens slightly. You will see some oil specks on the top.
- Then add 1 teaspoon rice flour. Adding rice flour is optional and can be skipped.
- Add ½ teaspoon jaggery. Adding jaggery is also optional.
- Mix well and continue to simmer vatha kulambu for 4 to 5 minutes more. After you switch off the flame you should clearly see a layer of oil after allowing the kuzhambu to rest for 1 to 2 minutes. Check the taste and add more salt if required.
- Serve vatha kuzhambu with steamed rice.
Nutrition Information
Show Details
Calories
119kcal
(6%)
Carbohydrates
4g
(1%)
Protein
1g
(2%)
Fat
11g
(17%)
Saturated Fat
2g
(10%)
Sodium
301mg
(13%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
109IU
(2%)
Vitamin B2 (Riboflavin)
1mg
Vitamin B3 (Niacin)
23mg
Vitamin C
41mg
(46%)
Vitamin E
1mg
Vitamin K
1µg
Calcium
58mg
(6%)
Vitamin B9 (Folate)
235µg
Iron
2mg
(11%)
Magnesium
3mg
Phosphorus
11mg
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 119 kcal
% Daily Value*
| Calories | 119kcal | 6% |
| Carbohydrates | 4g | 1% |
| Protein | 1g | 2% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Sodium | 301mg | 13% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 109IU | 2% |
| Vitamin B2 (Riboflavin) | 1mg | |
| Vitamin B3 (Niacin) | 23mg | |
| Vitamin C | 41mg | 46% |
| Vitamin E | 1mg | |
| Vitamin K | 1µg | |
| Calcium | 58mg | 6% |
| Vitamin B9 (Folate) | 235µg | |
| Iron | 2mg | 11% |
| Magnesium | 3mg | 1% |
| Phosphorus | 11mg |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
63 reviews
Excellent
Other Recipes
You'll Also Love
