Manathakkali Kai Vatha Kuzhambu
Is it difficult to pronounce? Chill,let's
leave the name and go into its details. There are many leafy vegetables
available in the market. The very commonly known to all is Palak. Then
there are some types of leafy greens which are not known to all and are
used for cooking only in some regions of India and known to respective
people. That way Siru Keerai, Mola Keerai, Arai Keerai, Manathakkali
keerai are some of the leafy greens which are commonly known to people
from Tamilnadu. (Keerai means leafy vegetable or leafy greens.)
Manathakkali Keerai has high medicinal values.You will see flowers (white in colour) in this leafy vegetable and also the fruits (small green berries which turn purple black when they ripen) which has high medicinal values. It helps in fighting mouth & stomach ulcers. Manathakali Keerai curry is generally given as a part of daily diet to women after delivery which is considered to heal many ailments within the body.
This leafy green(along with the flowers & berries) is used to make curries, whereas the small green berries of this leafy greens, also known as 'wonder berries' are used in making Kuzhambu. These berries are bitter in taste and hence its bitterness, the sourness of tamarind and the hot spices together make a great combination and render a tasty delicious Vatha Kuzhambu.
These berries can be used when they are fresh green or also can be used by sun drying them and preserving them with salt.
These fresh leafy greens are available in vegetable markets, and the fresh green wonder berries are also kept separate and sold by the market vendors. Whereas packets of salted dry berries are available in grocery stores.
Lets see how to make 'Manathakali Kai Vatha Kuzhambu'.
Ingredients (serves 3-4)
Tamarind : Hold some tamarind in hand and roll it between palms. Should be of big lemon size Fresh manathakkali kai (wonder berries) : 1/4 cup or dried Manathakkali kai : 2 tbsp
Red chilli : 3 No.s
Mustard/Rai (Kadugu) : 1/2 tsp
Turmeric : 1/4th tsp
Salt : 2 tsp (or) as per taste
Sambhar powder : 2 tsp
Asafoetida solid : Tamarind seed size
(If solid asafoetida is not available, use powdered asafoetida.)
Oil ( Refined/Groundnut) : 2-3 tbsp
Note: Gingley Oil will taste the best for Vatha Kuzhambu
Tomato : 2 No.s (optional)
Curry leaves : few
NOTE: If you are using dried manathakkali kai, then note that it already contains salt, so add salt little less.
Procedure:
1. Prepare 3 tumbler/glass of tamarind juice by adding water to tamarind and squeezing it. (Note that it becomes easier to extract juice after soaking tamarind in hot water for 10-15 min).
2. Take oil in a vessel (with heavy/thick bottom) and add red chilli halved.
3. Then add mustard/rai, allow it to crackle. Then add curry leaves.
4. Add fresh berries and saute for a minute.
5. Now pour tamarind juice to it.
6. Add chopped tomato (this is optional).
7. Add salt, turmeric, asafoetida and sambhar powder.
8. Bring it to boil till quantity reduces to 3/4th of initial quantity.
(if you feel that the gravy needs to be more thick or concentrated, take a small cup, add 2-3 tsp of rice flour, mix it with little water and add it to the boiling mixture.)
Manathakkali Keerai has high medicinal values.You will see flowers (white in colour) in this leafy vegetable and also the fruits (small green berries which turn purple black when they ripen) which has high medicinal values. It helps in fighting mouth & stomach ulcers. Manathakali Keerai curry is generally given as a part of daily diet to women after delivery which is considered to heal many ailments within the body.
This leafy green(along with the flowers & berries) is used to make curries, whereas the small green berries of this leafy greens, also known as 'wonder berries' are used in making Kuzhambu. These berries are bitter in taste and hence its bitterness, the sourness of tamarind and the hot spices together make a great combination and render a tasty delicious Vatha Kuzhambu.
These berries can be used when they are fresh green or also can be used by sun drying them and preserving them with salt.
These fresh leafy greens are available in vegetable markets, and the fresh green wonder berries are also kept separate and sold by the market vendors. Whereas packets of salted dry berries are available in grocery stores.
Lets see how to make 'Manathakali Kai Vatha Kuzhambu'.
(Manathakkali keerai)
(Manathakkali kai/fresh wonder berries on the left)
(dried berries)
(ingredients for Vatha Kuzhambu)
(Ingredients for Vatha Kuzhambu)
(Manathakkali Kai Vatha Kuzhambu)
Ingredients (serves 3-4)
Tamarind : Hold some tamarind in hand and roll it between palms. Should be of big lemon size Fresh manathakkali kai (wonder berries) : 1/4 cup or dried Manathakkali kai : 2 tbsp
Red chilli : 3 No.s
Mustard/Rai (Kadugu) : 1/2 tsp
Turmeric : 1/4th tsp
Salt : 2 tsp (or) as per taste
Sambhar powder : 2 tsp
Asafoetida solid : Tamarind seed size
(If solid asafoetida is not available, use powdered asafoetida.)
Oil ( Refined/Groundnut) : 2-3 tbsp
Note: Gingley Oil will taste the best for Vatha Kuzhambu
Tomato : 2 No.s (optional)
Curry leaves : few
NOTE: If you are using dried manathakkali kai, then note that it already contains salt, so add salt little less.
Procedure:
1. Prepare 3 tumbler/glass of tamarind juice by adding water to tamarind and squeezing it. (Note that it becomes easier to extract juice after soaking tamarind in hot water for 10-15 min).
2. Take oil in a vessel (with heavy/thick bottom) and add red chilli halved.
3. Then add mustard/rai, allow it to crackle. Then add curry leaves.
4. Add fresh berries and saute for a minute.
5. Now pour tamarind juice to it.
6. Add chopped tomato (this is optional).
7. Add salt, turmeric, asafoetida and sambhar powder.
8. Bring it to boil till quantity reduces to 3/4th of initial quantity.
(if you feel that the gravy needs to be more thick or concentrated, take a small cup, add 2-3 tsp of rice flour, mix it with little water and add it to the boiling mixture.)
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