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)
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.