Pachai Manathakkali Kai Kuzhambu is a delicious, tangy South Indian style kara kuzhambu prepared with fresh ( Green & Black ) nightshade berries along with kuzhambu masala podi, tamarind, onion and tomatoes! #karakulambu #pachaimanathakkalikulambu #kulambu #manathakkalikuzhambu
Fresh Black Nightshade Berry / Solanum nigrum
Black Nighshade Berry known as Manathakkali in Tamil, ( பச்சை மணத்தக்காளி ) is a berry green in color and spherical in shape. It has slight bitter & astringent taste but when cooked the right way can lead to many tasty dishes.
What is the health benefit of Black Nightshade Berries?
berries boost immunity and is very good for common ailments like stomach and mouth ulcers. Very rich in Iron & calcium, very helpful for folks suffering with anemia problems.
Fresh green berries are sun- dried after soaking in buttermilk, turmeric and salt. These berries look dark brown (almost blackish) in shade when completely dry and mostly used in South Indian curries. They are usually fried in sesame oil or ghee and added to gravies or eaten as a snack.
How to prep the fresh berries?
While picking, go for the bright green berries with slightly soft skin. Unripe berries look green in color and when they ripe, the fruits look dark purplish black color. Both are edible when cooked.
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Ingredients
Saute
- 1/2 cup Fresh Black Nightshade Berries / Manthakkali kai Green & Black
- 1/2 cup Onion chopped, preferably sambar onion
- 4 cloves Garlic crushed
- 1 each Green Chili
- 1/4 cup Tomato
- 1/4 tsp Turmeric powder
- 1/4 cup Kuzhambu Milagai Thool
- 1.5 tsp Salt
- 3 tbsp Thick Tamarind Extract
- 1/2 tsp Jaggery
- 2 tbsp Sesame Oil for sautéing berries
- 1 tbsp Sesame oil optional, for final drizzle
- 1 cup Water
- 5 leaves Curry leaves for garnish
Temper
- 3 tbsp Sesame oil
- 1/2 tsp Mustard seeds
- 1/2 tsp Fenugreek seeds
- 1/2 tsp Split Black gram
- 1/2 tsp Cumin seeds
- 1/4 tsp Asafoetida
- 4 leaves Curry leaves
Instructions
Prep Work
- Soak lemon size tamarind in little water. Extract the pulp and set aside.
- Separate the berries from the stalk and clean them in water. Both green (unripe berries & black (ripe fruit) are edible and can be used in this recipe.If you cannot find fresh berries then go for the dry berries / manathakkali vathal which is available in most Indian stores. Dried Berries can be substituted but they are loaded with salt, try to rinse a few times in water and pat dry before use to get rid of any extra salt.
- Kuzhambu Milagi thool - all purpose curry powder is a must for adding thickness and for taste. Substitute with regular sambar powder or make mix out of 1 tsp red chili powder + 1 tbsp coriander powder + 1/2 tsp Black pepper powder + 1/4 tsp roasted cumin powder.
- Optional Ingredient - grated coconut for additional flavor or 1/2 cup thick coconut milk to enhance flavor, balance the bitterness and to increase quantity.
Temper
- Heat 2 tbsp oil and fry the green berries in the hot oil for few minutes.
- They have tendency to burst, so cover with a lid for a minutes until they open and turn soft. Alternately they can be tempered with other ingredients but might get mushy by the time the gravy is made. Hence its advisable to fry them separately and then add it to the gravy while its simmering.
- Set this aside.
- In the same pan, heat the remaining oil. Temper with mustard seeds, fenugreek seeds, split black gram, cumin seeds, asafoetida and curry leaves.
- Add crushed garlic, onions and green chilies.
- Saute for 5 to 6 minutes over medium flame until it turns golden.
- Add chopped tomato and cook until mushy.
- Add turmeric power, kuzhambu milagi thool and salt.
- Fry the masala powder until the raw smell goes.
- Once the oil separates, add thick tamarind extract.
- Add water, adjust depending on the desired thickness.
- Bring it to a boil, cover with lid and cook for few minutes.
- Once it starts to a rolling boil.
- Add the the fried berries along with jaggery.
- Let it simmer for few minutes. Garnish with curry leaves.
- Finally add some sesame oil for more flavor. Turn off the heat and serve!
- Enjoy this gravy topped over hot steaming rice with some papadam!
