Sunday, March 10, 2013

Manathakkali Keerai Paal Saru

#ManathakkalikeeraiPaalSaru - #BlacknightshadeLeavesCoconutMilk : Actually the name of this dish is #kazhaniSaru or #thanniSaru,

Manathakkali keerai Paal Saru

But we used to call paal saru since coconut milk is used for preparing this dish.
Kazhani means the washed water of rice in Tamil.
Kazhani is a rich source of Vitamin B.
But now it is not advisable to use kazhani as insecticides are sprayed over the gunny bags of rice to protect against infestation.
Whenever we get mouth ulcers we used to take manathakkali keerai paal saru and within 2 days no trace of any ulcers!!! 

Manathakkali keerai

Manathakkali is a rich source of vitamins such as vitamin A, B and C and minerals like iron, calcium, phophorous and magnesium. As I have mentioned before these leaves are more effective than any other medicine for mouth and stomach ulcers.
Coconut milk has to be added to the preparation to make it more effective against ulcers and also to subside the bitterness of the leaves. 
Now let me present the way of preparing paal saaru.

Manathakkali keerai Paal Saru

Ingredients :
Manathakkali keerai                                : 1 cup
Onion ( small is preferred )                    : 1 tblsp
Cumin ( Jeera )                                       : 1/2 tsp
Salt                                                        : 1/2 tsp ( adjust )
Oil for tempering                                     : 1/2 tsp
Coconut scrap                                        : 1/4 cup ( can take some more also )

Method :
Wash manathakkali leaves ( keerai ) well and chop nicely.

Manathakkali keerai

Take 1/2 cup of water in a vessel and keep on stove over a slow flame.
Add these cut leaves ( keerai ) into the vessel with water.
Close with a lid and cook till the leaves ( keerai ) become soft.

Manathakkali keerai boiled

Do not over cook the leaves ( keerai ).
Add salt and Keep aside.
Now keep a kadai on a slow flame with oil.
Splutter cumin seeds and add diced onions.

Saute for few seconds till the onion turns to pink color.
Pour it over the cooked keerai.

Extracting milk from coconut scrap :

Now take coconut in a mixie jar.

Run for 2 or 3 rounds only.

Add less than 1/4 cup of lukewarm water and again run 2 or 3 round.

heat water till air bubbles start coming at the bottom

extracting coconut milk

Now strain through a colander into the vessel having cooked keerai.

Manathakkali keerai Paal Saru

Follow the above method for 2 more times to take milk and add to the keerai.
Adjust salt. Ahh!!... PAAL SARU is ready.

Note : Keerai can also be cooked in a pressure pan/cooker.
Take washed & cut keerai with 1/2 cup of water in a pressure pan/cooker.
Close lid with weight on.
Keep on high flame & allow only one whistle.
Immediately remove weight to release pressure.

Manathakkali keerai cooked in pressure cooker

Manathakkali keerai cooked

Manathakkali keerai Paal Saru

Transfer into a serving bowl. Then add coconut milk and temper cumin & onion.

Take hot rice in a plate.
Mix well adding liberal amount of paal saru.
Relish with sambar or any kara curry.
Wow!! thats the taste!! no chance at all!!!....

Note : Coconut milk should be prepared and added to the cooked keerai just before start serving food.

You may also like to try

Manathakkali keerai Rice Murungai keerai paal saaru


  1. This comment has been removed by the author.

  2. Hi Chitra,

    Dish is nice. I will try it in my next vacation trip to India. It is not only good for Mouth Ulcer. It is excellent for Intestinal Ulcer also.

    The ripened fruit or Leaf is the best remedy for all kinds of intestinal ulcer. English medicines can never cure ulcer, but I cured my friend's chronic ulcer with this fruit & leave. Now he is working healthy abroad. Teach this remedy to your friends and family. Many of them can save their health and money.

    According to Nature Cure people, it is a remedy for all sorts of tumors and cancer also.

    Good luck.

  3. This dish tastes very good if done with fresh manathakkali keerai and fresh coconut scrap.
    Yes what you are saying is hundred percent true.
    My mom used to say that we should include this green once a week to ward off any stomach problem.
    When I got married my dear husband frequently affected with mouth ulcer. He used to munch 3 to 4 leaves with 1/2 tsp of gingelly oil ( till/sesame oil )and keep it for some time and then swallow. This gives better result than cooked paal saru.
    My dear daughter loves this dish and no complaints if I make it all 365 days of a year.
    Sadly now I couldn't get this green where I live and my daughter is studying abroad.
    I planted some in my backyard and hope it will multiply next rainy season.
    The snaps are taken when I went to my moms'place recently.
    Sure I will pass on the message you have sent to my near and dear ones.
    Thank you for your advice and feedback.

  4. Yeah Chitra, cooking the leaves may damage the medicinal properties. Instead I prefer to eat the fresh leaves 12-15 daily, when it is available. Good he used it with Gingelly Oil, it is another best and healthy stuff. It has more Linoleic acid and much better for heart. It can help you to get rid of any fungal problems also in the system.

    Good health to everyone.

    1. Hi Sunil
      I was out of station for the past 15 days. So I couldn't reply.

      Taking raw leaves is good but its bitter taste is a problem!!

      By the way are you in medical profession??!!

      Thanks for your health tips.