Sundakkai / Manathakkali Kai Vathal Kuzhambu Recipe – A Spicy Tamarind Curry
Description:
Manathakkali Kai Vathal Kuzhambu is a delectable, traditional South Indian dish brimming with rich, tangy, and spicy flavors. This dish is made using freshly squeezed tamarind water and is infused with the distinct tastes of vathal, small onions, and appalam. While some of the ingredients may be unfamiliar to those outside of South India, this is an authentic South Indian Brahmin home-cooked recipe, perfect for anyone eager to explore the unique flavors of Tamil Nadu cuisine. Give this dish a try if you’re looking for an adventure in flavors – it’s spicy, tangy, and utterly delicious!
Cuisine: Tamil Nadu
Course: Main Course
Diet: Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Manathakkali Kai Vathal or Sundakkai Vathal | 2 tablespoons |
| Pearl onions (Sambar Onions), skinned | 1/2 cup |
| Sambar Powder | 1 tablespoon |
| Jaggery | 1 teaspoon (optional) |
| Tamarind Water | 1 cup |
| Mustard seeds (Rai/Kadugu) | 1/2 teaspoon |
| Methi Seeds (Fenugreek Seeds) | 1/4 teaspoon |
| Sesame (Gingelly) Oil | 1 tablespoon |
| Curry Leaves | 4 leaves |
| Salt | To taste |
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
Instructions:
-
Heat the Oil:
Begin by heating the sesame oil (gingelly oil) in a saucepan over medium heat. Once the oil is hot, add the mustard seeds, methi (fenugreek) seeds, and curry leaves. Allow these to crackle and pop for a few seconds, releasing their aromatic flavors. -
Saute the Onions:
Add the skinned pearl onions to the pan and sauté them until they soften and turn a light brown. This will add a subtle sweetness and depth of flavor to your kuzambu. -
Roast the Vathal:
Now, introduce the Manathakkali Kai Vathal (or Sundakkai Vathal) to the pan. Roast the vathal until it darkens and crisps up, enhancing its unique flavor. -
Add Tamarind Water & Spices:
Once the vathal is roasted to perfection, pour in the tamarind water along with about 1/2 cup of water. Add the sambar powder and salt, stirring everything together. Bring this mixture to a boil. -
Simmer:
Lower the heat and let the mixture simmer for about 15 minutes. The Sundakkai / Manathakkali Kai Vathal Kuzhambu should have a slightly pulpy texture with a pouring consistency. If it’s too thick, feel free to add a little more water to adjust it to your desired consistency. However, many prefer it to remain a little pulpy for added texture. -
Adjust the Thickness:
Some households like to dissolve a teaspoon of rice flour in a bit of water and add it as a thickening agent, but this is not necessary. The kuzhambu naturally thickens as it simmers, and this method retains its authentic taste. -
Final Taste Check:
Taste the kuzambu and adjust the salt if needed. Once it reaches the desired flavor, remove it from the heat. -
Serve:
Transfer the hot and spicy Sundakkai / Manathakkali Kai Vathal Kuzhambu into a serving bowl. Serve it with freshly steamed rice, topped with a dollop of ghee. To complete the meal, pair it with Menthia Keerai Paruppu Usili and a refreshing Carrot Cucumber Tomato Salad for a truly wholesome South Indian dinner. This dish is perfect for a comforting weeknight meal or even a Sunday lunch with family and friends.
Nutritional Information:
| Nutrient | Amount (Per Serving) |
|---|---|
| Calories | ~150 kcal |
| Carbohydrates | ~20g |
| Protein | ~2g |
| Fat | ~8g |
| Fiber | ~3g |
| Sodium | ~250mg |
Tips:
- Spice Levels: If you prefer a milder dish, adjust the amount of sambar powder to suit your taste.
- Vathal Variations: The vathal (dried vegetable) can be made from different vegetables, but Manathakkali or Sundakkai (turkey berry) is the traditional choice for this dish. If you can’t find it, you can experiment with other dried vegetables.
- Ghee: For an extra richness, add a little ghee to your serving of rice and kuzambu.
Embrace the bold flavors of Tamil Nadu with this authentic Manathakkali Kai Vathal Kuzhambu. Perfect for anyone looking to expand their palate with traditional South Indian cuisine!
