Manathakkali kai are tiny berries that are green in colour and turns black when ripe.It is known as Black nightshade in English.They are bitter to taste but has high niutritive values also used in treating ulcers.
As these berries does wonders to people they are also know as’ Wonder cherry’.
Mankthakkali is widely used in food to make various dishes like soups,curries and kulambu.In Tamilnadu it is often used in making vatha kulambu where the berries are dried in sun with curd and salt.
But I have used the freshly plucked green berries to make a simple kulambu with tamarind extract.Let’s make this healthy Manathakkali kai kulambu with simple steps following pictures.
PREPARATION TIME : 30 MINS
COOKING TIME : 15 MINS
SERVES : 3-4
1/2 cup manathakkali kai
7 shallots(small onions) chopped
1 tomato (chopped)
1/2 gooseberry sized tamarind
5 cloves garlic
1/4 tsp turmeric powder
3/4 tsp chilly powder
1/2 tsp sambar powder
Salt to taste
Water as required
1/4 tsp mustard seeds
1/4 tsp urad dhal
Few curry leaves
Soak the tamarind in half a cup of water for half an hour,extract the juice and keep it aside.
The small stem part must be removed from the manathakkli kai.This takes 20 mins for half a cup of berries.(refer pic below)
Heat oil in a pan,add the mustard seeds,urad dhal and curry leaves.When it splutters add the garlic,onions and saute for a min on low flame.
Now add the manathakkali kai and saute for 5 mins on low flame until the colour changes from green to pale green.
This step is very important otherwise the kulambu will turn very bitter to taste.
Meanwhile saute the tomato with a tsp of oil in a separate kadai for 2-3 min on low flame.This is to prevent the bursting or breaking of the berries and also the tomatoes make them soggy when sauteed together.
Add the tamarind juice,turmeric powder,chilli powder,sambar powder,water,salt and bring it to boil.
When it boils add the separately sauteed tomatoes and let it cook for 8-10 mins on low flame until oil separates.
Serve the Manthakkali kai kulambu with steamed rice and ghee.
Manathakkali kai should be sauteed well before making the kulambu to avoid the bitter taste.
This kulambu goes well Idly too.
You can also clean,remove the stem part and wash the manthakkali kai a day before making the kulambu.