Sundakkai / Manathakkali Kai Vathal Kuzhambu Recipe - A Spicy Tamarind Curry
This Vathal Kuzhambu recipe is something you will not stop eating. The spicy and sour taste and the flavours coming in from the homemade sambar powder and the roasted onions is simply delicious. Serve it along with hot steamed rice and paruppu usili for a special weekend dinner or even a cozy sunday lunch.
Manathakkali Kai Vathal Kuzhambu Recipe is a very traditional South Indian dish, made from freshly squeezed tamarind and flavoured with some traditional delicacies like vathal, small onions, appalam. The ingredients could be new to many of the non South Indians and if you are adventurous enough to try an authentic south indian brahmin home cooked recipe, go ahead and give this tasty tangy spicy dish a try.
You can also use Sundakkai to make this kuzhambu, as shown in the video.
Serve the Sundakkai/ Manathakkali Kai Vathal Kuzhambu along with hot steam rice topped with ghee, served along with Menthia Keerai Paruppu Usili and a Carrot Cucumber Tomato Salad for a wholesome south indian weeknight dinner or even a sunday lunch.
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10 M
30 M
40 M
4 Servings
Ingredients
- 2 tablespoons Manathakkali Kai Vathal , or Sundakkai
- 1/2 cup Pearl onions (Sambar Onions) , skinned
- 1 tablespoon Sambar Powder
- 1 teaspoon Jaggery , (optional)
- 1 cup Tamarind Water
- 1/2 teaspoon Mustard seeds (Rai/ Kadugu)
- 1/4 teaspoon Methi Seeds (Fenugreek Seeds)
- 1 tablespoon Sesame (Gingelly) Oil
- 4 Curry leaves
- Salt , to taste
How to make Sundakkai / Manathakkali Kai Vathal Kuzhambu Recipe - A Spicy Tamarind Curry
To begin making Sundakkai / Manathakkali Kai Vathal Kuzhambu Recipe, heat oil in a saucepan; add mustard, fenugreek, curry leaves and allow them to crackle.
Add the onions and saute until the onions are slightly tender and browned. Add in the Manathakkali Kai Vathal or Sundakkai Vathal and roast until darkened and crispy.
Once the Vathal is roasted add the tamarind water, 1/2 cup of water, sambar powder and salt.
Bring the mixture to a boiling point and then simmer the mixture for about 15 minutes.
The Sundakkai / Manathakkali Kai Vathal Kuzhambu should be of pouring consistency, as well as should have a slight pulpiness to it. Adjust the thickness by adding a little water if required. But personally we like it a little pulpy.
A lot of families along dissolve a teaspoon of rice flour into the water and add it as a thickening agent to the Vathal Kuzhambu. But personally I feel that the Kuzhambu tastes delicious in its original form when it thickens naturally when simmered.
Once done, check the taste and adjust the salt is required accordingly. Turn off he heat and transfer the Sundakkai / Manathakkali Kai Vathal Kuzhambu to a serving bowl.
Serve the Sundakkai/ Manathakkali Kai Vathal Kuzhambu along with hot steam rice topped with ghee, served along with Menthia Keerai Paruppu Usili and a Carrot Cucumber Tomato Salad for a wholesome south indian weeknight dinner or even a sunday lunch.
