Friday, June 4, 2010

Vathal kulambu / Manathakkali Spicy Gravy

Manathakkali vathal Kulambu !!! - An ultimate south Indian food. I ate this kulambu @ my friends place for the first time in a small town call darmapuri, India. I fall in love with this delicious recipe from the day and cant wait to share it with you all :) it goes awesomely well with arisi vadaam and appalam. I tried with potato fries and it was like Wow !!!

Try it and you are definitely gonna love it !!!


Manathakkali Vathal - 10 tbsp
Small onions 20 Nos
Mango pieces (raw or ripened) - 5 pieces
Garlic cloves - 7 Pods
Tamarind paste - Lemon sized soaked in water
Tomatoes - 3
Black pepper - 2 tbsp
Mustard - 1/4 tsp
urad dal - 2 tbsp
Cumin seeds - 1/2 tbsp
Fenugreek seeds - 1/2 tsp
Turmeric powder -1/2 tsp
Red chilly powder - 1/2 tbsp
Oil - 2 tbsp
Ghee - 2 tbsp
Curry leaves - few
Salt to taste


Dry roast black pepper, curry leaves, fenugreek seeds and red chillies . Grind them into coarse powder and keep it aside.
Roast manathakkali with little oil and keep it aside.
Heat a pan with oil, temper mustard,cumin seeds and urad dal with few curry leaves. Now add onions and garlic pods, saute it until it turns golden brown. Add chopped tomatoes,fry for 10 mns.Add turmeric powder, chili powder and the corse paste made earlier with tamarind water.
allow it to boil for 10 mns. Now add manathakali vathal, mango pieces, sprinkle the ghee, add required amount of salt and close the lid for 10 mns and switch off the stove. Serve hot with rice.

You can keep it for 3 to 4 days by occasionally heating it.

Carrot Beans Poriyal


1/2 Cup Carrot (finely chopped)
1/2 Cup beans (finely chopped)
3 Nos Green chillies (sliced)
2 Tbsp oil
1 Tsp Mustard seeds
1Tsp Urad dal
1 Sprig Curry leaves
Chilli powder - 1/2 tsp
Turmeric powder - a pinch
grated coconut - 1/4 cup
Salt to taste.


Heat the pan with the little oil add mustard seeds and urad dal and green chili and add curry leaves. Fry this for a min.
Then add the chopped carrot and beans. Now,Turmeric powder, chilli powder, salt and cook until the vegetables becomes soft and tender.
Garnish the poriyal with grated coconut.

Serve with white saambar rice or curd rice .

Sardin Fish gravy / Matthi meen kulambu


canned fish (sardines/matthi) - 1 (medium sized fishes 4 approx)
onion - 1 medium
Tomato - 1/2 finely chopped
grated coconut - 5 tsp
ginger - 1 inch piece finely chopped
garlic - 3 cloves finely chopped
curry leaves - few
green chili - 2
turmeric powder - 1/2 tsp
coriander seeds - 1 tsp
fenugreek seeds - 1/2 tsp
coconut oil - 3 tsp
tamarind - small lemon sized measure soak in water
Fish Masala(any) - 3 tsp
Salt as per the taste


Grind coconut,coriander seeds,coriander powder,fish masala,green chili and fenugreek seeds into to a fine paste with little water and keep it aside.
Heat a pan with 3 2tsp of coconut oil. Add onion , ginger , garlic, curry leaves and saute it for 10 mns.Now add tomato and turmeric powder.allow it to cook for 10 mns. Now add the masala paste which we griend early. Add salt as per taste and allow it to cook for 5 mins. Add the sardin fish ( I use canned sardin with tomato sause) with tamarind water.Allow it to cook only for 10 to 15 mns as the canned fish is already cooked/processed.Now sprinkle few drops of coconut oil on top of the gravy and close the lid.

Serve hot with rice/Idly or Dosa.

Recipe courtesy : my friend Bini . Thanks Bini for sharing the recipe :) .