Manathakkali vathal Sadam is a quick kalandha Sadam recipe prepared as a part of the postpartum/pathiya samayal recipe.
Pathiya samayal
“Pathiya samayal” focuses on a well-balanced menu for both moms and newborns. It is easy to digest and prevents colic in babies.
Why manathakkali Poondu Sadam?
Poondu is one ingredient that is very good for lactation. Manathakkali vathal is very good for health, it is an option used for postpartum Indian cooking. Ghee and sesame oil makes the rice flavorful and healthy - 10 minutes healthy rice.
Can I dry roast manathakkali vathal
Roasting vathal in oil and ghee makes it aromatic so it would recommend that.
Shelf life of roasted berries
It stays good for 3-4 days at room temperature. you can also coarse-grind the roasted ingredients and prepare manathakkali vathal podi if you are not comfortable biting sun-dried berries.
How to make a perfect postpartum-friendly vathal Poondu Sadam?
Usually, for mixed rice, we keep rice fluffy but for this, we don’t. Rice is not mushy but not as fluffy as it is served for new moms. It should be easy to digest Use ghee and sesame oil for cooking as it is good for new moms You can adjust pepper according to your taste but avoid red or green chilli Preferably chop the garlic into small pieces so that it gets fried well in ghee. Whole garlic can get fried quickly and the outer layer may look golden brown, but there is a high probability of raw garlic smell inside
Variation for Manathakkali vathal rice - you can
Coarse grind sauteed sun-dried berries Saute Small onion Coriander powder, turmeric powder, or any spice of choice can be used Hing, ginger powder can be added for extra flavor
Pathiya samayal recipes
Variety rice
Ingredients:
Coarse grind
Pepper 1/2 tsp Cumin seeds 1/2 tsp
Manathakkali vathal rice
1 teaspoon Sesame oil 3 tablespoon manathakkali vathal Fenugreek powder pinch Curry leaves few 2 cups Cooked Rice Required Salt 1/2 teaspoon Ghee
Roast garlic
2 Garlic finely chopped 1 teaspoon Ghee
How to make manathakkali vathal poondu Sadam with step-by-step pictures:
First coarse grind pepper and cumin and keep aside
Add sesame oil to a pan and heat the oil
Furthermore, add manathakkali vathal and roast well till they change color
Add curry leaves and saute till manathakkali vathal gets roasted
Furthermore, add ghee and pepper-cumin powder; mix well
Add rice, fenugreek powder, and salt; mix well and turn off the stove
Finally, add ghee to a separate pan
Add garlic and fry till they turn golden brown
Add roasted garlic; mix well and serve hot
