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  • Manathakkalli Vathal Sambar | Vathakuzhambu Sambar

Manathakkalli Vathal Sambar | Vathakuzhambu Sambar

Posted on Feb 28th, 2017
by Sowmya Venkatachalam
Categories:
  • All Recipes
  • Kuzhambu
5 from 1 vote
A small variation from Vathakuzhambu where we add Toor dal to the Kuzhambu. This is kind of in between Vathakuzhambu and Sambar. We usually don't add any vegetables, but just add fried Manthakkali Vathal (Black Nightshade). This is easy and quick to prepare and can be served with any stir-fry vegetables.
Cook Time 30 minutes
Total Time 30 minutes
Jump to Recipe Jump to Video Print Recipe
Reading Time: 7 minutes
Vathakuzhambu is one of the staple food in Tamil Brahmin homes. For Vathakuzhambu, the sambar powder is fried in oil and further cooked in the tamarind water. In this recipe, we also add cooked toor dal to the kuzhambu. It will have the blended taste of both Sambar and Vathakuzhambu.  We add fried Manthakkaali Vathal (Black Night Shade / Wonder Berry) to this kuzhambu which gives wonderful  flavor and taste.

What is Manathkkali ?

Manathakkali has many English names –  ‘black night shade’, ‘sunberry’ and ‘wonder cherry’. The botanical name is Solanum nigrum. Important health benefits of Manathakkali is that it helps to heal mouth and stomach ulcers. The other benefits are it improves eyesight, reduces urinary infections and helps to cure constipation. It’s not just the berry, the leaves or manathakkali keerai (spinach) packs the same goodness. Manathakkali (the Tamil word for black nightshade or solanum nigrum) berries don’t have a very strong flavour. It’s mildly tangy and mildly bitter and yet they’re quite piquant and bring a unique flavour to a kuzhambu. It’s one of the most popular dishes with this ingredient in Tamil Nadu.

Tips to make Manathakkalli Vathal Sambar

  1. While frying Sambar Powder, make sure that it is not getting burnt. Keep the flame low once the oil is hot, add sambar  powder, fry till the sambar powder changes the color slightly and immediately add tamarind water.
  2. If you don’t have Manathakkali Vathal, you can also add Sundakkai vathal. Alternately you can add the vegetables of your choice / Karuvadam as well.
  3. Make sure that the dal is cooked completely and becomes mushy. If not the dal won’t get mixed with sambar and the sambar will become watery.

If you like this Manathakkali Vathal Sambar then you can also try other traditional Kuzhambu Recipes

  • Manathakkali Kai Kuzhambu – Manathakkali Kai ( a green seed from Black Night Shade plant) is a healthy and tasty seed. We can use the seed to make very delicious kuzhambu. Slight bitter taste of this seed along with the spicy tamarind gravy makes this kuzhambu more interesting and tasty
  • Vengaya Vatha Kuzhambu – Shallots cooked in tangy and spicy tamarind gravy is a wonderful mix for hot steaming rice. Vatha Kuzhambu is one the traditional recipe in Tamil Brahmin kitchen. We can make Vatha kuzhambu in 2 different ways. This is an instant method the most common method for routine cooking.
  • Anjaraipetti Kuzhambu – Anjaraipetti Kuzhambu or Race Kuzhambu is a part of Tanjore cuisine. This recipe is adapted from Meenakshi Ammal “Samaith Par” book. It’s similar to Vatha kuzhambu.

Recipe card to make Vahakuzhambu Sambar

Manathakkalli Vathal Sambar | Vathakuzhambu Sambar
Pin Recipe

Vathakuzhambu Sambar | Manathakalli Vathal Sambar (Vathakuzhambu with Toor Dal)

Course: Kuzhambu, Sambar Varieties
Cuisine: South Indian, Tamil Brahmin, Tamil Nadu
Equipments Needed
  • 1 Pressure Cooker
  • 1 Heavy Bottomed Pan
Cook Time: 30 minutes
Total Time: 30 minutes
Servings: 4 people
Calories: 143kcal
Author: Sowmya Venkatachalam
A small variation from Vathakuzhambu where we add Toor dal to the Kuzhambu. This is kind of in between Vathakuzhambu and Sambar. We usually don't add any vegetables, but just add fried Manthakkali Vathal (Black Nightshade). This is easy and quick to prepare and can be served with any stir-fry vegetables.
Print Recipe

Ingredients

  • ½ cup Toor Dal (Pigeon pea)
  • 1½ tbsp Sambar Powder
  • 1 Gooseberry size Tamarind
  • 1½ tsp Salt adjust to your taste
  • ¼ tsp Asafoetida (Asafetida / Hing)

For frying Manathakkali Vathal (Black Nightshade)

  • 2 tbsp Manathakkali Vathal (Makoy / Black Nightshade) or Sundakkai Vathal
  • 2 tbsp Ghee or Oil

Tempering

  • 1 tbsp Oil or Ghee
  • 1 sprig Curry leaves
  • 1 tsp Mustard seeds

Instructions 

Cooking Dal

  • Wash and take toor dal in a vessel. Add turmeric powder and 1.5 cups of water.
  • Pressure cook for 4-5 whistles or till the dal gets mushy. Allow the pressure to naturally release and then mash the dal and set aside.

Extracting Tamarind juice

  • Soak tamarind in warm water for 10 mins. After 10 mins, squeeze and extract the juice from soaked tamarind. Set this tamarind juice aside.

Frying the Berrys (Manathakkali Vathal)

  • Heat a heavy bottomed pan. Add Ghee. Once the Ghee is hot, add the Manathakkali Vathal (Black Nightshade) or Sundakkai Vathal and fry the same.  Take the fried Manathakkali vathal / Sundakkai vathal in a bowl and keep it aside. 

Tempering

  • Heat ghee/ oil in a pan. Add mustard seeds and allow it to sputter. Also add fenugreek seeds, asafetida and curry leaves. Give a good mix.

Making of Kuzhambu

  • In the same pan, add more oil/ghee to fry the sambar powder. Add the Sambar powder and fry in low flame till the sambar powder till the color change to brown.
  • Make sure that the flame is low / medium and the Sambar Powder is not burnt (become black in color)
  • Once the sambar powder is friend nicely, immediately add the tamarind juce. Keep the flame as medium. Add the salt.  Let the mixture boil in a medium flame till raw sambar powder smell go away.
  • Meanwhile, open the pressure cooker, mash the cooked dal thoroughly.
  • Now add the mashed toor dal and mix well. Keep it in medium flame till the mixture starts boiling.
  • Finally add the fried Manathakkali Vathal / Sundakkai vathal and switch off the flame.
  • The Sambar is ready to serve.
    Manathakkalli Vathal Sambar | Vathakuzhambu Sambar

Video

Notes

  1. While frying Sambar Powder, make sure that it is not getting burnt. Keep the flame low once the oil is hot, add sambar  powder, fry till the sambar powder changes the color slightly and immediately add tamarind water.
  2. If you don't have Manathakkali Vathal, you can also add Sundakkai vathal. Alternately you can add the vegetables of your choice / Karuvadam as well.
  3. Make sure that the dal is cooked completely and becomes mushy. If not the dal won't get mixed with sambar and the sambar will become watery.

Nutritional Info

Nutrition Facts
Vathakuzhambu Sambar | Manathakalli Vathal Sambar (Vathakuzhambu with Toor Dal)
Amount Per Serving (1 serving)
Calories 143 Calories from Fat 49
% Daily Value*
Fat 5.4g8%
Sodium 10.7mg0%
Potassium 82.1mg2%
Carbohydrates 18.4g6%
Protein 5.2g10%
Calcium 37.3mg4%
Iron 0.9mg5%
* Percent Daily Values are based on a 2000 calorie diet.
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Method with Step by Step Pictures

 

COOKING DAL

  • Wash and take toor dal in a vessel. Add turmeric powder and 1.5 cups of water.

  • Pressure cook for 4-5 whistles or till the dal gets mushy. Allow the pressure to naturally release and then mash the dal and set aside.

EXTRACTING TAMARIND JUICE

  • Soak tamarind in warm water for 10 mins. After 10 mins, squeeze and extract the juice from soaked tamarind. Set this tamarind juice aside.

FRYING THE BERRYS (MANATHAKKALI VATHAL)

  • Heat a heavy bottomed pan. Add Ghee. Once the Ghee is hot, add the Manathakkali Vathal (Black Nightshade) or Sundakkai Vathal and fry the same.  Take the fried Manathakkali vathal / Sundakkai vathal in a bowl and keep it aside.

TEMPERING

  • Heat ghee/ oil in a pan. Add mustard seeds and allow it to sputter. Also add fenugreek seeds, asafetida and curry leaves. Give a good mix.

MAKING OF KUZHAMBU

  • In the same pan, add more oil/ghee to fry the sambar powder. Add the Sambar powder.

  • Fry in low flame till the sambar powder till the color change to brown. Make sure that the flame is low / medium and the Sambar Powder is not burnt (become black in color)

  • Once the sambar powder is friend nicely, immediately add the tamarind juce. Keep the flame as medium. Add the salt.  Let the mixture boil in a medium flame till raw sambar powder smell go away.

  • Meanwhile, open the pressure cooker, mash the cooked dal thoroughly.

  • Now add the mashed toor dal and mix well. Keep it in medium flame till the mixture starts boiling.

  • Finally add the fried Manathakkali Vathal / Sundakkai vathal and switch off the flame.

  • The Sambar is ready to serve.
Fried sambar | Manathakalli Vathal Sambar
Fried sambar | Manathakalli Vathal Sambar

 

 

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Sowmya Venkatachalam

IT Engineer turned full time Food Blogger. I ♡ FOOD. I also love food blogging. Did you make a recipe? Tag @Subbusktichen on Instagram. I WANNA SEE!

8 Comments Hide Comments

Abraham Chacko says:
May 3, 2010 at 1:48 pm

fantastic… i'd love to try it..

Reply
sitalekshmiranganathan says:
February 20, 2012 at 8:50 am

maami can we add moong dhal instead of toor dhal??

Reply
Anonymous says:
June 18, 2013 at 6:11 am

what is manathakkalikai vathal

Reply
Anonymous says:
November 18, 2013 at 3:37 am

solanum nigrum!

Reply
Anonymous says:
November 17, 2013 at 1:34 pm

Hmmm ! since i like to experiment when my wife's away,will try the recipe in a fortnight! wonder whether the flavour'd be
like "vettha kuzhambu"s….srini

Reply
Unknown says:
May 10, 2014 at 8:35 pm

I made it today…..tastes yummy…kinda combination of vettai kuzhambu and sambhar.

Reply
Bobby Ganesh says:
March 6, 2017 at 8:13 am

instead of manathakkali vathal..what else can be used?

Reply
subbuskitchen says:
March 16, 2017 at 9:50 pm

we can use any veggies like potato, kuzhambu vadam , shallots

Reply

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