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manathakkali vathal kuzhambu
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Manthakkali vathal kuzhambu recipe

Manthakkali vathal kuzhambu is a tangy and spicy tamarind based gravy prepared with dried blacknight shade berries. No onion no garlic step by step pictures recipe.
Prep Time20 minutes
Cook Time15 minutes
Course: Main Course
Cuisine: Indian, South Indian
Servings: 4


  • 1 tbsp Tamarind or store bought paste - 2 tbsp
  • 1.5 tablespoon Manathakkali vathal
  • 1 tablespoon Sambar powder
  • 1 teaspoon Kashmiri red chilli powder for color
  • ¼ teaspoon Turmeric
  • ½ teaspoon Jaggery
  • 1 teaspoon Rice flour
  • Salt

To temper

  • 1 tablespoon Oil
  • ½ teaspoon Mustard
  • 1 teaspoon Urad dal
  • 1 teaspoon Toor dal
  • 1 teaspoon Cumin seeds
  • teaspoon Asafoetida
  • Curry leaves - a sprig


  • If using tamarind, soak in hot water for 20 mins, extract tamarind juice and adjust the total quantity of water to measure 3& ½ cups.
  • Heat a kadai with oil. Splutter mustard, add urad dal, toor dal, cumins seeds, curry leaves and asafoetida.
  • Roast until dals turn golden. Add manathakkali vathal and roast for a minute.
  • Transfer the content to a heavy bottomed vessel.
  • Add sambar powder, turmeric, red chilli powder, salt and mix well with tamarind extract.
  • Boil for 15 mins. Towards end, dissolve rice flour in a tablespoon of water and mix.
  • Add jaggery, mix well and switch off the flame.


  • If you do not have sambar powder, you can add red chilli powder and coriander powder as replacement. 
  • Adding jaggery enhances the taste. But do not add more. 
  • Using sambar powder is best for balanced taste as well as thickens easily.