South Indian VathaKuzhambu Thokku Recipe / Sundried Black Night Shade Gravy
South Indian VathaKuzhambu Thokku Recipe:
This is my MIL’s Signature recipe. She used to prepare this once in two weeks and I love this spicy tangy thokku with hot white rice topped with a tsp of ghee. This delicious gravy is very simple and is a boon as it has more shelf life.
Here goes the easy version of this traditional gravy..!
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- Tamarind - lemon sized ball
- Chana dal - 1 tbsp
- Pepper - 1 ½ tsp
- Red chilly - 5 or 6
- Coriander seeds - 1 tbsp
- Red gram - ½ tbsp
- Cumin seeds - 1 tsp
- Urad dal - 1 tsp
- Fenugreek - 1 tsp
- Sun dried manathakkali vathal - handful
- Oil - 4 to 5 tbsp
- Mustard - ¼ tsp
- Curry leaves - handful
- Turmeric pwd - ¼ tsp
- Asafetida - ¼ tsp
- Jaggery powdered - 1 tsp
- Salt to taste
- Soak tamarind in warm water and extract thick juice.
- Dry roast the ingredients chana dal, pepper, red chillies, coriander seeds, red gram, cumin seeds, urad dal and fenugreek.
- Roast in medium flame, until they let spicy aroma.
- Turn off flame and allow to cool.
- Grind to coarse pwd.
- Heat oil in a fry pan.
- Add sun dried manathakkali vathal ( Solanum nigrum )
- Sauté until it turns dark brown.
- Drain and reserve.
- In the same pan, add mustard, curry leaves.
- Wait till mustard crackle.
- Add the tamarind juice and allow to boil well.
- Once it got thickened, add the ground pwd, turmeric pwd, asafetida, salt and jaggery.
- Stir well, add fried manathakkali vathal and allow to boil.
- Simmer and cover for 5 minutes.
- Once it attains the thokku consistency, and the oil separates, remove from flame.
- Allow to cool.
- Serve hot with plain white rice.
- You can store the thokku in air tight container for later use.