Easy Manathakkali Vathal Kulambu

Manathakkali known as "Black Nightshade" in English is always known for its wonderful health benefits. It is called as Kaachi Soppu in Karnataka. This plant is an important ingredients in Indian medicines and the fruits of these plant is used in the treatment of Asthma.

This vathal Kulambu is prepared from dried fruits of black nightshade. This is a very easy dish and it taste great with white rice and appalam. Try this tasty kulambu for a tasty lunch...!!

Manathakkali Vathal Kulambu / Kuzhambu

Preparation Time: 15 min
Cooking Time: 25 min
Serves: 2


  • Manathakkali Vathal - 1/4 cup
  • Small Onion - 7 to 10
  • Tamarind juice - 1 cup
  • Turmeric powder - 1 pinch
  • Salt to taste
  • Oil - 2 tbsp

To temper:

  • Mustard Seed - 1 tsp
  • Urad dhal - 1 tsp
  • Cumin seed - 1 tsp
  • Fenugreek seed - 1 tsp
  • Curry leaf - 1 sprig
  • Red chili - 1 or 2

To roast and grind:

  • Raw rice - 1/2 tbsp
  • Red gram / Toor dhal / pigeon pea (lentils) - 1/2 tbsp
  • Red chili - 2 or 3
  • Curry leaf - 1 sprig
  • Peppercorn - 1 tsp
  • Coriander seed - 1/2 tbsp
  • Cumin Seed - 2 tsp


  1. Dry roast all the ingredients given in "to roast and grind" until a nice flavor comes out. Then allow the mixture to cool down for sometime. Grind it into a smooth powder using a blender. I added coriander cumin powder to the mixture instead of seeds. Extract juice from tamarind and set aside.
  2. Heat a pan with oil. When oil becomes hot, pour the vathal and roast them for 30 sec. Transfer the fried vathal to a plate. This step is to remove bitterness from the vathal.
  3. Now in the same oil, add the ingredients given in "to temper" section one by one and fry them for few sec. Then add chopped onion. Saute them until it turns soft. To this add pinch of turmeric and a dash of salt.
  4. Pour the tamarind juice and bring it to boil. Add the prepared vathal kulambu powder and give a good stir. Bring the mixture to boil and add the roasted Manathakkali Vathal. Keep in low-medium flame for 15 min or until kolambu gets thickened and oil gets separated.