Manathakali Vathakuzambu (Pulusu)/ Wonder Berry Tangy Gravy

Manathakali, in Tamil, English name is black night shade, sun berry/wonder berry, botanical name solanum nigrum.

The small ripe fruit which are black in colour which can be eaten raw whereas unripe ones are made into Vathal(dried) and used in gravies.

I can go on and on how much it can bring health benefit for our body. The leaves are edible, and it cooked in different forms in most part of Indian cuisines in particular, Tamil Nadu. 

It helps to heal any sort of ulcer like mouth and stomach. It also helps in aid digestion. 

Let's now let's get started with making, authentic "Manathakali/onion Vathakuzambu"

Preparation Time:20 mnts

Cooking Time: 25 mts

Cuisine: South Indian

Ingredients:

• Manathakali Vathal: 1 cup 
• Small onions: 1 cup
• Til oil(Sesame)-based: 1/4 cup
• Mustard seeds: 1/2 tsp
• Fenugreeks seeds:1/2 tsp
• Curry leaves: 1 cup
• Tomatoes: 1/2 cup
• Turmeric: 1 tsp
• Red chillies: 2 tsp
• Coriander powder:2 tsp
• Hing:1/2 tsp
• Jaggery:  little for taste
• Tamarind: lemon sized
• Salt for taste. 

Preparation method:

 Take a pan heat it add til oil, temper with mustard and fenugreeks seeds. 

Add onions and fry gently preferable small as its got plenty of medicinal value compared to the bigger ones how ever onions are in general has plenty of nutritional values. 

Add generous curry leaves, turmeric powder, chilli powder and coriander powder and sorte it. Pleasure ensure don't burn the spices so sprinkle little water for it to not to get burnt. 

At this stage add manathakali dried seeds(vathal) and fry along with the onions and dry spices. 

Traditionally tamil Brahmin 's cook vathakuzambu( tangy gravy) with out  tomatoes however I would like to add one tomato's for the taste. 

Add now chopped tomatoes and continue sorte till you get a gravy like consistency. 

Drop in a small piece of Jaggery in to this gravy followed with the Tamarind pulp water. Let it simmer for at least 20 minutes. Add chopped coriander leaves. 

Again traditional vathakuzambu will not have coriander leaves I add it to combine fusion with tradition. 

Now the authentic vathakuzambu (pulusu) is ready.