South Indian VathaKuzhambu Thokku Recipe / Sundried Black Night Shade Gravy

South Indian VathaKuzhambu Thokku Recipe:

This is my MIL’s Signature recipe. She used to prepare this once in two weeks and  I   love this spicy tangy thokku with hot white rice topped with  a tsp of ghee. This delicious gravy is very simple and is a boon as it has more shelf life. 

Here goes the easy version of this traditional gravy..!

Ingredients:

• Tamarind                                   - lemon sized ball


• Chana dal                                  - 1 tbsp


• Pepper                                      - 1 ½ tsp


• Red chilly                                  - 5 or 6


• Coriander seeds                       - 1 tbsp


• Red gram                                  - ½ tbsp


• Cumin seeds                             - 1 tsp


• Urad dal                                    - 1 tsp


• Fenugreek                                 - 1 tsp


• Sun dried manathakkali vathal  -  handful


• Oil                                            -  4 to 5 tbsp


• Mustard                                    - ¼  tsp


• Curry leaves                              - handful


• Turmeric pwd                             - ¼ tsp


• Asafetida                                   - ¼ tsp


• Jaggery powdered                      - 1 tsp


• Salt to taste                             

Method:

1. Soak tamarind in warm water and extract thick juice.


2. Dry roast the ingredients chana dal, pepper, red chillies, coriander seeds, red gram, cumin seeds, urad dal and fenugreek.


3. Roast  in medium flame, until they let spicy aroma.


4. Turn off flame and allow to cool.


5. Grind to coarse pwd.


6. Heat oil in a fry pan.


7. Add sun dried manathakkali vathal ( Solanum nigrum )


8. Sauté until it turns dark  brown.


9. Drain and reserve.


10. In the same pan, add mustard, curry leaves.


11. Wait till mustard crackle.


12. Add the tamarind juice and allow to boil well.


13. Once it got thickened, add the ground pwd, turmeric pwd, asafetida, salt and jaggery.


14. Stir well, add fried manathakkali vathal  and allow to boil.


15. Simmer and cover for 5 minutes.


16. Once it attains the thokku consistency, and the oil separates, remove from flame.


17. Allow to cool.


18. Serve hot with plain white rice.

19. You can store the thokku in air tight container for later use.

    Lipsmaking Vathalkuzhambu thokku ready to taste....:)







 

 Related Recipes:

 

·        ManathakkaliVathalKuzhambu

·        KothumalliThokku / Thuvaiyal

·        SundakkaiVathalKuzhambu (sundried Turkeyberry curry)

·        RawSundakkai VathalKuzhambu

·        SpicyDrumstick VathalKuzhambu

Chettinad Fish Curry / Meen Kuzhambu

Chettinad Fish Curry:

This Fish Curry recipe is from my friend Aparna, whose native is Karaikudi. I tried her version and it came absolutely very well..! Everyone in our family loves this..!

I m happy to share this recipe with you…try it out and let me know..::)

Ingredients:

·                  Fish                                          - ½ kg

·                  Tamarind                                   - a small lemon size

·                  Onion                                        - 1

·                  Tomato                                     - 2

·                  Garlic                                        - 7 pods

·                  Green chilly                               - 2

·                  Red chilly                                  - 1 or 2

·                  Cumin                                       - 1 tsp

·                  Fennel                                      - ½ tsp

·                  Coriander                                  - 2 tsp

·                  Fenugreek                                 - 1 tsp

·                  Pepper                                      - 1 tsp

·                  Toor dal                                     - 1 tbsp

·                  Oil                                            - 4 tbsp

·                  Mustard                                    - ¼ tsp

·                  Vadagam                                  - ½ tsp

·                  Urad dal                                    - ½ tsp

·                  Turmeric pwd                             - ¼ tsp

·                  Red chilly pwd                           - ¾ tsp

·                  Fresh curry and coriander leaves

·                  Salt to taste

Method:

1.           Soak tamarind in water for 10 mins and take thick pulp out of it.

2.           Chop onion, tomato, garlic, green chilly to small pieces.

3.           Dry roast red chilly, cumin, fennel, coriander, fenugreek, pepper, toor dal & curry leaves

4.           Allow to cool and grind it to paste by adding little water.

5.           Heat oil in pan.

6.           Temper with mustard, vadagam, urad dal and curry leaves.

7.           Add onion and fry till transculent.

8.           Add garlic flakes, green chilly.

9.           Sauté for a minute.

10.        Add mashed tomato and fry till raw smell disappears.

11.        Now add turmeric pwd, red chilly pwd, salt, ground paste from step 4.

12.        Allow to cook , until oil separates.

13.        Add tamarind pulp and a cup of water , stir well.

14.        Let it boil covered in medium flame for 5 mins.

15.        Once the curry thickens, add the fish pieces.

16.        Further, cook covered for 5 mins.

17.        Remove from flame.

18.        Serve hot with fresh coriander leaves garnishing.

I hope you will enjoy this spicy Indian curry very much..:)

Jay