There is nothing else that makes you feel so loved and cared for…Every relationship has its own colours, but I believe that the relationship of a mom and daughter is the most unique….(I feel so blessed to have a daughter!)…so unique that at times you wonder why women behave irrationally when it comes to a son!
Amma was visiting us for two weeks, and I had such a wonderful time with her cooking all of my favorite dishes ( and I peeking into the kitchen only to taste them ..hehe..well, I never said I am an ideal daugther..hehehe)
( I dont know what it is called in any other place, neither do I know of any other recipe/cuisine which uses this..am sure the other South Indian states atleast would have some recipes…would be wonderful if someone could write about it )…
Bee of Jugalbandhi tells us that Manathakkali is known as black nighshade’ – solanum nigrum..check out this link which she has provided…
So sweet of you, Bee to help me with this ( actually I am lazy, you see .. i didnt even do a google ..hehehe 😉 )
And would you believe, amma actually suggested taking the photo and writing about it..(ah..what inspirations can food blogging have)!
So here’s Vatral Kuzhambu with Manathakkali from Amma, with loads of love
What you’ll need :
1 tbsp manathakkali
1 small cup toor dal
1 tsp rai ( mustard seeds)
1 tsp channa dal
4 red chillies
a pinch of hing
half a tsp peppercorns
1 tsp dhania
half a tsp methi seeds
a lemon-sized ball of tamarind ,…now dont ask me what size of lemon ?;-)
3 tbsp sambar pd
There are two ways to making it – one is the ‘Actual’ way of making it ( where you’ll pound and grind and everything ) and then there is the ‘shortcut’ ( the one I always follow, and will always follow 🙂 )
The first step for both the ways is to fry the Manathakkali in a bit of ghee. Keep it aside.
Prepare tamarind paste and keep aside.
Cook the toor dal in a pressure cooker and keep aside.
Heat oil in a kadai, put the mustard seeds, a bit of chana dal, red chillies, hing and kadipatha. Then you add the sambar powder. Add the manathakkali.
CAUTION : At this point of time, any unsuspecting soul in your kitchen may erupt into a fit of sneezing and eye-watering and if of a weak heart then gasping for breath etc etc…:-) and on a serious note, do keep your kids away from the kitchen while you do this ( decide the fate of your husband/wife depending on your mood 😉 )
Now add a cup of water and the tamarind paste. Add turmeric pd and salt according to taste. Add the cooked toor dal and let it boil for 5 minutes. There your vatral kuzhambu is ready.
In the Actual way, you fry the peppercorns,chana dal, dhania, methi and the red chillies ( separately) and add the pinch of hing. Then grind them to a smooth paste. Add this to the oil after the mustard seeds pop ( exclude all the separate ingredients – chana dal, red chillies and hing).