This is one of the recipes that my husband's mother taught me. This recipe uses sun dried manathakali which I brought back from a visit to India. Manathakali I believe is the Tamil name for Solanum Nigrum aka Black Nightshade, sunberry, wonderberry, wonder cherry. The green berries are supposed to be poisonous and should not be consumed. You can check it out on wikipedia.
Ingredients:
Manathakali - 1 1/2 Tbsp
Tamarind - Lemon size.
Salt to taste
Sesame Oil/nalle enna/gingelly oil - 1 1/2 tsp
Dry Powders
Red chili Powder - 1 tsp
Coriander Powder - 2 Tbsp
Turmeric Powder - 1/2 tsp
Tempering
Mustard Seeds - 1 tsp
Begal Gram/ Channa dal / kadala parippu - 1 tsp
Methi Seeds - 1 tsp
Dried Red Chilli - 1 to 2
Curry Leaves - 5 to 6
Take the puli, salt and soak in 1 1/2 cup of water and keep aside. In a saute pan heat the oil. Once the oil is hot add the manathakali and after a minute add the mustard seeds. then the kadala parippu, methi seeds , dried red chilli and curry leaves. The order is decided on how was they would fry. Stir for a minute and then add the dry powders - red chili, turmeric and coriander powder. keep stirring for a 2 -3 minutes until the manatakali are nicely coated in the powders and the powders lose their raw taste. Make sure that the heat is on simmer. Then add 1 cup of puli vellam and let it boil for 5 minutes. Add some more juice if you think that the gravy is too thick. If you think that the gravy is too thin then in 1/2 cup of water add 1/2 tsp of corn flour or rice powder and add it to the kuzhumbu. Remove from heat and serve with hot rice and ghee.
If you want to enhance the taste you can also add freshly grated coarse coconut paste.
3 comments:
Manathakkalai is the tamil word for Solanum Nigrum aka Black Nightshade, sunberry, wonderberry, wonder cherry Manathakkalai is also known as sukkutty in tamil... these plants bear tiny fruits of the size of pepper corns & their leaves too are edible...I'm not sure if it's really toxic as they claim on wiki as I've seen ppl using the leaves & raw fruit to make poriyal & also raw fruit alone can be used to make curries...
Made this the day before yesterday - Always smells like back home after making it - with the gingely oils smells pervading the kitchen! Lovely post :)
Tamils are using this for thousands of years. Wiki is a baby and originate from West. As you know west is ignorant.
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