Manathakali Keerai Puli Kulambu

This dish is one of the common dishes in Tamil nadu. It’s a village recipe where I leant from my friend’s mom. When I used to live In Chennai, I had wonderful time with Aunty who makes different varieties of foods which will be yummy.Cannt resist. This Special Manthakali keerai contains Iron, Fiber and full of vitamins.

Prep time	Cook time	Serves
30 mins	15 mins	3 persons

 

Cuisine: South Indian

Recipe Type: Lunch (Main dish)

 

Ingredients Manathakali leaves -2 cups Toor dhal -1/4  cup Tomato -2 nos Water -2  cups Small onions -1 cup Garlic -10 pods Turmeric powder -1 tsp Red chilli powder -1 tbsp Tamarind – lemon size balls Salt – to taste Seasonings Oil -1 tbsp Mustard seeds -1 tsp Jeera seeds -1 tsp Dry red chillies -2 nos Hing – pinch

 

Check out other kulambu varieties

Method

1. Cut the roots of and wash the leaves with stem well without any mud in it and keep it aside. If you don’t get this you may use any kind of greens.Slit the green chillies and deseed them. Soak the tamarind in water to get a thick pulp

2. In a heavy bottom pan / pressure cooker add leaves and the lentils. Stir well. Add turmeric powder, salt and pressure cooker for 4 whistles.Then Grind the masala into a smooth paste & keep it aside. When it’s done keep in low flame and mash them well add water to liquefy them and boil it again.

3. In small pan oil gets heated up add the mustard, fenugreek seeds, and asafetida, curry leaves, After splutter, add small onion and garlic and sauté it for 2 mins. Add green chillies and sauté them. Pour the above ground mixture to the seasonings.At medium flame, add chilli powder, coriander powder, turmeric powder, asafoetida powder& salt and fry it for few mins. Let it cool for 5 mins.

4. Serve hot with white boiled rice. It's tasty even more when kept for 6-7 hrs outside.

Served with

Potato Chips

Boiled Potato fry

Arbi Roast

Notes

Addition of coconut paste will give a different taste and of course it will be yummy.

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