Manathakkali Vatral Kulambu

Manathakali Vatral Kulambu


Recipe Spotlight

Garden Huckle Berry is called as Manathakkali . Vegetable & Leaves, both are used for cooking. Ripe berries will be tangy sweet and tasty.

Servings – 4 Persons


Sesame Oil (5tsp) (Nal Yennai / Til ka Tel)

Dried Manathakkali (1/2 cup)

Mustard (1/4 tsp)

Fenugreek (1/4tsp) (Vendhayam)

Jeera (1/4 tsp)

Urad dhal (1/4 tsp)

Shallots (Skin peeled – 1cup) (Sambar onion or Chopped onion)

Curry Leaves (2sprigs)

Tomato (1chopped)

Tamarind Pulp (1cup)

Sambar Powder (3tsp) (or 2tsp chilli powder & 2tsp corianger powder)

Asafoetida (2-3 pinches)

Jaggery (1tsp) (vellam)

Salt (to taste)


Heat sesame oil in a pan, fry Manathakkali Vatral in low flame and keep aside.

Use the same oil pan, fry mustard, fenugreek, Jeera and urad dal, Saute till mustard sputters.

Add onion / Shallots and curry leaves to the pan & saute. Add chopped tomato and tamarind pulp to the pan, along with sambar powder, 2 pinches of hing and salt.

Stir for 10 minutes in low flame. Add jaggery & the fried vatral.


Dole out hot spicy tangy Manathakkali  Vatral Kulambu for Rice or goes good with Curd rice as a side dish along with Fried Papads.

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