Manathangali Kozhambu (Black Nightingale gravy)
My friend Karthik Babu seems to have captured the hearts of his roommates with his Kozhambu recipe. We were talking about it when we went to Noodles & Co for dinner. It had been a while since I cooked Kozhambu, but instead of the general paruppu Kozhambu, I wanted to cook Manathangali Kozhambu.
Manathangali which is known as black nightshade in English, has antioxidant and anti inflammatory properties. It has lot of health benefits.The leaf of this plant when chewed helps to cure mouth ulcers. According to Wikipedia, traditionally this plant was used to cure tuberculosis. My grandmother used to grow this plant in our garden in Madras, India, and my mom did have her own for quite some time. But now Manathagali is available in the grocery stores (in the U.S too) in the dried and salted variety which can be stored in cool dry place for long years!
There are 2 variations of this recipe, one which uses thoram paruppu ( Thuvar dal) and the other which doesn't. Here is my recipe for Manathangali Kozhanbu without paruppu, but I will certainly make a note as to when paruppu can be added and the other version will be ready!
Ingredients -
1 Tbsp Oil
1/2 Tsp Mustard seeds
1/4 Cup Manathangali (salted and dried)(Black-Nightingale)
1/2 Tsp Tamarind extract (thick extract as available in store)
1 Tsp Sambhar powder
A pinch of Turmeric powder
A few Curry leaves
salt to taste
* Heat oil and fry the manathangali vathal. Manathagali as it fries/cooks swells. Keep this aside.
* In the same utensil splutter mustard seeds. Add curry leaves.
* Add tamarind extract, required water, sambhar powder, turmeric powder and fried manathagali.
* Let this concoction come to a boil and thicken.
* Add salt at the end, since thickened kozhanbu will require less salt than the watered version.
Note - ** If your Kozhanbu doesn't thicken: To 1 Tsp of rice flour add 3 Tbsp of warm water, mix well without lumps. Add this to the Kozhambu and bring to boil. The concoction thickens in a while.
** To cook Manathagali Kozhambu with Paruppu: Paruppu by itself thickens the Kozhambu. Add 1/2 Cup cooked softened thoram paruppu after step 3 of the above recipe. Make sure that you boil for a few minutes after 3, so the aroma of tamarind, sambhar powder and turmeric mix well. Boil for a few minutes after paruppu is added. Kozhanbu thickens by itself.
Enjoy!!
Manathangali which is known as black nightshade in English, has antioxidant and anti inflammatory properties. It has lot of health benefits.The leaf of this plant when chewed helps to cure mouth ulcers. According to Wikipedia, traditionally this plant was used to cure tuberculosis. My grandmother used to grow this plant in our garden in Madras, India, and my mom did have her own for quite some time. But now Manathagali is available in the grocery stores (in the U.S too) in the dried and salted variety which can be stored in cool dry place for long years!
There are 2 variations of this recipe, one which uses thoram paruppu ( Thuvar dal) and the other which doesn't. Here is my recipe for Manathangali Kozhanbu without paruppu, but I will certainly make a note as to when paruppu can be added and the other version will be ready!
Ingredients -
1 Tbsp Oil
1/2 Tsp Mustard seeds
1/4 Cup Manathangali (salted and dried)(Black-Nightingale)
1/2 Tsp Tamarind extract (thick extract as available in store)
1 Tsp Sambhar powder
A pinch of Turmeric powder
A few Curry leaves
salt to taste
* Heat oil and fry the manathangali vathal. Manathagali as it fries/cooks swells. Keep this aside.
* In the same utensil splutter mustard seeds. Add curry leaves.
* Add tamarind extract, required water, sambhar powder, turmeric powder and fried manathagali.
* Let this concoction come to a boil and thicken.
* Add salt at the end, since thickened kozhanbu will require less salt than the watered version.
Note - ** If your Kozhanbu doesn't thicken: To 1 Tsp of rice flour add 3 Tbsp of warm water, mix well without lumps. Add this to the Kozhambu and bring to boil. The concoction thickens in a while.
** To cook Manathagali Kozhambu with Paruppu: Paruppu by itself thickens the Kozhambu. Add 1/2 Cup cooked softened thoram paruppu after step 3 of the above recipe. Make sure that you boil for a few minutes after 3, so the aroma of tamarind, sambhar powder and turmeric mix well. Boil for a few minutes after paruppu is added. Kozhanbu thickens by itself.
Enjoy!!
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