Manathakkali Vathal preparation | Milaguthakkali | மிளகு தக்காளி வத்தல்

Manathakkali vathal preparation | Milaguthakkali | மிளகு தக்காளி வத்தல் is a tasty vathal which can be fried at once when ever we need it.

Manathakkali also known as Milaguthakkali in Tamil and as Makoy in Hindi. These leaves and fruits are very helpful in curing stomach and mouth ulcers. They can be consumed fresh or can be made into Vathal and stored for a long period. Manathakkali vathal can be prepared when we get it abundantly from garden or market.

This manathakkali vathal can be consumed by deep frying in oil, or making Vathal kuzhambu, when we do not get it fresh in the market.

fresh manathakkali kaai

 Manathakkali Vathal preparation | Milaguthakkali | மிளகு தக்காளி வத்தல் – Ingredients:-

  • Manathakkali kaai – 1 cup
  • Butter milk – 4 tblsp
  • Salt – 1 tblsp

Method:-

1.When you purchase Manathakkali kaai in market, we used to get ripened fruits mixed with it. (You can see black fruits in the photo) Remove those black fruits and gather green ones together. Wash and pat dry using a cotton cloth.

ripened black fruits were removed and green ones were washed and dried

2. Mix salt and butter milk (Always the proportion must be 1:4) to Manathakkali kaai well in a container. Close the lid and keep it for 4-5 hours. If you wish to dry it at 11am, prepare this at 6am. (Early morning)

3. After 5 hours remove Manathakkali kaai and spread it over a ceramic plate or any mat or ‘muram’ (do not use plastic plate).  Keep it in sunlight till the evening.

after drying in sunlight for one day

   4. If any butter milk is left out, keep it safe in the container. In the evening take it from sunlight and put it in the container with the remaining butter milk and mix well. Do not keep it open (you may get mosquitoes or flies in it) if closed with a lid (you may get fungus). Tie the container using a muslin cloth or tissue with a thread, so that air passes in. Keep it over night.

tie with muslin cloth

5. Again next day buttermilk will be absorbed by the manathakkali. Spread it in the plate and dry in sunlight. Repeat this for 4 or 5 days till it dries well. All salt and buttermilk will be absorbed and dried.

 

Manathakkali Vathal preparation | Milaguthakkali | மிளகு தக்காளி வத்தல்
Manathakkali Vathal preparation | Milaguthakkali | மிளகு தக்காளி வத்தல் – manathakkali vathal

6. Store this in a container and this can be fried using little oil (because excess oil will turn dark and will be wasted) and this tastes yummy with curd rice. We can also make puzhi kuzhambu from this Manathakkali Vathal.

Manathakkali Vathal preparation | Milaguthakkali | மிளகு தக்காளி வத்தல்
Ready to use – fried manathakkali vathal

Other lrelated posts are

Preparation of midhukku vathal.

அவரை வத்தல் செய்முறை

 

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