Beetroot - Manathakkali Vathakuzhambu (Beetroot - Sun-dried Black Nightshade Berries gravy)

Category:  Kuzhambu Varieties
Preparation Time: 15 mins  
Cooking Time: 20 -30 mins 
Servings: 4 servings

Vathakulambu, a name that evokes nostalgia for many of us, especially when we’re away from home, where we crave these home-style kulambu varieties.

Beetroot Manathakkali Vathakuzhambu

Vathal refers to sun-dried vegetables or berries. Kuzhambu, a tamarind-based gravy, is typically served with rice in Tamil Nadu, South India. Manathakkali, the black nightshade plant, produces berries which were then sun dried and used in this kuzhambu.  It might look daunting to make these kuzhambu varieties but trust me this is one of the easy preparation and you can store this even for few days in refrigerator. 

Usually, I make vathakuzhambu with dried vathals alone. However, since I had extra chopped beetroot, I decided to add it to the kuzhambu. Initially, I was a bit skeptical about how it would turn out, but it turned out surprisingly delicious. The combination of spiciness, tanginess, and a slight bitterness from the vathals, along with the sweetness of the beetroot, created a perfect harmony. This dish would pair excellently with rice and a kootu, which is a vegetable, coconut-dal-based curry. I served this with boiled matta rice and keerai kootu. Papad or appalam would complement this delightful combination perfectly.

Ingredients

• Beetroot – 1 small to medium, peeled and chopped
• Small pearl onions – around 10, peeled
• Garlic – around 10 cloves, peeled
• Manathakkali Vathal - 2-3 Tbsp / as needed
• Tamarind – lemon-sized
• Vatha Kuzhambu powder / Sambar powder - 2-3 Tbsp / as needed
• Turmeric powder - 1/2 tsp
• Salt – as needed
• Jaggery – a small piece, optional
• Water – as needed

For Tempering

• Sesame oil – 2–3 tbsp
• Mustard seeds - 1 Tbsp
• Fenugreek seeds - 1/2 tsp
• Dry red chillies - 2
• Asafoetida - a pinch
• Curry leaves - a few

Method

1. Soak tamarind in warm water and extract the juice. Keep aside.
2. Heat sesame oil in a kadai and fry the manathakkali vathal until well roasted. Remove and keep aside.
3. In the same oil, add mustard seeds and allow them to splutter.
4. Add fenugreek seeds, dry red chillies, asafoetida and curry leaves.
5. Add the peeled pearl onions and garlic. Sauté patiently until the onions turn soft and slightly golden.
6. Add the chopped beetroot and sauté for a few minutes.
7. Add turmeric powder and salt.
8. Pour in the tamarind extract along with enough water.
9. Add the vatha kuzhambu / sambar powder and mix well.
10. Allow it to boil until the tamarind loses its raw smell and the beetroot, onions and garlic are well cooked.
11. Add the roasted manathakkali vathal and simmer for a few more minutes.
12. Add a small piece of jaggery to balance the flavours, if desired.
13. Continue cooking until the kuzhambu thickens slightly and the sesame oil starts to separate around the edges.
14. Switch off the flame and allow it to rest for a few minutes.

Serve hot with steamed rice and a drizzle of sesame oil or ghee.

This combination of beetroot, pearl onions, garlic and manathakkali vathal makes a delicious, comforting kuzhambu with a lovely balance of sweet, tangy and slightly bitter flavours.