Manathakkalli Vathal Sambar | Vathakuzhambu Sambar

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.

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.

 

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