Manathakkali Vathal Kozhambu

A south Indian, finger-licking spicy and tangy tamarind based curry. The crispy manathakkali and chinna vengayam with a light flavor from the coconut and jeera makes an aromatic kozhambu. We use a little more of nallenai which further enhances the flavor.

I remember the taste and flavor of this kozhambu when Amma made them. I still feel I haven't nailed it yet, even though I try to make it the same way she does. 

Preparation Time:10 mins | Cooking Time: 20 mins | Serves: 4

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Ingredients:  

• Pearl Onions/chinna vengayam - 10 nos
• Tomato - 1 med size chopped
• Garlic cloves - 5 nos finely sliced
• Turmeric - 1/2 tsp
• Chili powder - 1 tbsp
• Dania - 1 tsp
• Tamarind juice - 1cup from 1 lemon size ball 
• Sesame oil 1/4 cup
• Salt to taste

To Grind: (optional)

• Coconut - 2 tbsp
• Cumin / seeragam - 1tsp

For Tempering:

• Mustard - 1/4 tsp
• 1/2 ulundhu/ urad - 1/4tsp
• Vendayam/methi - 1/4 tsp
• Seeragam - 1/4 tsp
• Curry leaves

Method:

• In a pan, let's fry the manathakkali first, drain, and keep aside.

• Take a pan add some oil and temper with the above ingredients.

• Add the onions, garlic, and curry leaves, saute until soft and translucent.

• Now add the tomatoes and cook until tender.

• Add the turmeric, chili, and dhania powder. Fry for a minute in the oil.

• Now add the tamarind juice and salt to taste.

• Let it boil for about 7 to 8 mins or till the oil comes on top.

• Add the ground coconut and jeera. Boil for a min.

• Add the manathakkali. Garnish with cilantro/kothamalli.

• Enjoy your vatha kozhambu with hot rice, appalam/pappad.