Manathakkali kulambu | How to make manathakkali vathal kulambu

Manathakkali kulambu is my favorite one. My grandma used to prepare this recipe for us. My cosuins and myself very fond of this kulambu. We always ask her to make this recipe whenever we visit her. She used a clay pot to make this yummy kulambu. So I’m trying in the same way. Let us see how to make this recipe.

Heat oil in a clay pot/ Pan. Then add mustard, curry leaves and let them crack well.

Then add 1 cup of manathakkali and fry it until lite brown. Don’t burn it. Move that in a cup and extract the oil completely.

In the same pot/ pan add in chopped garlic cloves and sliced shallots. Cook them till nice and brown.

Next add the tomatoes and cook the tomatoes until it turns messy.

Then add sambar powder / red chili powder, turmeric powder and required salt. Mix them well till the oil separates. Later add tamarind water.

Now add in manathakkali in the pot and mix everything well. Cover the pot and let it boil in high flame for 10 minutes

Now add the shredded coconut and tell it to cook for another 5 minutes.

That’s it. Now enjoy the taste of manathakkali puli kulambu


Manathakkali kulambu | How to make manathakkali vathal kulambu

Recipe by Thara Aadhiran
Servings

4

servings
Prep time

30

minutes
Cooking time

20

minutes

Ingredients

  • 1 cup Manathakkali

  • 2 tomatoes (Chopped)

  • 15 Shallots (sliced)

  • 1 lime sized tamarind (Soaked and drain water)

  • 3 or 4 garlic cloves

  • 1 tsp mustard

  • 1 tbsp red chili powder/ sambar powder

  • 2 springs of curry leaves

Directions

  • Heat oil in a pan or pot. Then add in curry leaves and manathakkali and leave them till lite brown.
  • Move them to a separate cup and in the same pan add mustard and let them to crack well.
  • Add in sliced onion and tomatoes. Cook them until they turn messy.
  • Then add sambar power/ red chili powder, turmeric powder and required salt. Leave them till the oil separates.
  • Now add the tamarind water. Let them boil in high flame for 10 minutes.
  • After 10 minutes add the shredded coconut and leave them boil for another 5 minutes.
  • Turn off the stove and let them sit for 5 minutes.
  • Serve it with rice.

Notes

  • Don’t burn the manathakkali while frying them in oil. That will give a burnt smell in Kulambu.
  • I have added sambar powder instead of chili powder to enhance the original taste of my grandma’s recipe.

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