#Manathakkalikeerai Rice : #Manathakkali is known as #BlackNightshade in English.
Manathakkali is a rich source of vitamins such as vitamin A, B and C and minerals like iron, calcium, phophorous and magnesium. These leaves are more effective than any other medicine for mouth and stomach ulcer.
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.
Coconut milk is very rich in Vitamins and minerals. It is a good source of crucial minerals like iron, calcium, magnesium, potassium, phosphorous, manganese, zinc, copper and selenium.
Other than above minerals it contains vitamin C, E and K.
But one cup of milk [ about 240 ml ] gives approximately 552 calories. So it is high in calorie and contains saturated fat.
It is advisable to take mineral rich coconut milk once or twice a week and in small quantities.
I usually include coconut milk once in a week in any one of these recipes like Manathakkali Paal saru, Sweet Coconut milk for Appam, Paruppu payasam, etc.,...
I have already posted a Vegetable Pulav cooked in coconut milk. Now I find lots of manathakkali plants in my garden due to good rains. If I do not consume its leaves in time then insects will feast on them. Generally I used to prepare Manathakkali Paal saru only. To use good amount of these leaves I tried a rice with manathakkali [ black nightshade ] & its leaves and cooked in coconut milk. Here is the recipe.
Ingredients :
1/2 cup Raw Rice
1 Tbsp Carrot chopped
2 Tbsp Capsicum chopped
1 Onion chopped
3 or 4 cloves Garlic, chop nicely
1 or 2 Green chilly, slit lengthwise
1 cup Manathakkali leaves [ black nightshade leaves ]
1/4 Manathakkali [ black nightshade ]
1/2 cup Coconut milk
1 Tsp Salt [ adjust ]
To Temper :
1 Tsp Cumin seeds
1/2 Tsp Black Cumin
3 Tsp Gingelly oil [ till / sesame oil ]
Method :
Wash the rice once and soak in water.
Heat a kadai with oil and splutter cumin and black cumin.
Immediately add green chilly and garlic and saute for a minute.
Then add onion and saute until it turns pink and gives out nice aroma.
Then add carrot saute for a minute.
Drain water completely and add rice keeping the flame at high.
Saute for 30 seconds over high flame.
Then reduce the flame and saute until rice turns bright white.
Finally add manathakkali and saute for few seconds.
Transfer into a pressure cooker.
Now add 1/2 cup coconut milk and 1/2 cup water.
Add salt and mix well.
Pressure cook for a whistle keeping the cooker at high flame.
Then reduce the flame to SIM position and cook for 5 minutes.
Open the cooker only after the steam has completely subsided.
Meanwhile heat the same kadai on another burner with 1/2 Tsp of oil.
Add a pinch of salt and saute chopped capsicum until 3/4 th done.
Transfer into a bowl and keep aside.
After opening the cooker add sauteed capsicum and mix with a spoon gently without mashing the rice.
Tasty & healthy manathakkali rice ready.
Other Recipes you might like to try :
For other tasty dishes
Recipe Index
Manathakkali is a rich source of vitamins such as vitamin A, B and C and minerals like iron, calcium, phophorous and magnesium. These leaves are more effective than any other medicine for mouth and stomach ulcer.
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.
Coconut milk is very rich in Vitamins and minerals. It is a good source of crucial minerals like iron, calcium, magnesium, potassium, phosphorous, manganese, zinc, copper and selenium.
Other than above minerals it contains vitamin C, E and K.
But one cup of milk [ about 240 ml ] gives approximately 552 calories. So it is high in calorie and contains saturated fat.
It is advisable to take mineral rich coconut milk once or twice a week and in small quantities.
I usually include coconut milk once in a week in any one of these recipes like Manathakkali Paal saru, Sweet Coconut milk for Appam, Paruppu payasam, etc.,...
I have already posted a Vegetable Pulav cooked in coconut milk. Now I find lots of manathakkali plants in my garden due to good rains. If I do not consume its leaves in time then insects will feast on them. Generally I used to prepare Manathakkali Paal saru only. To use good amount of these leaves I tried a rice with manathakkali [ black nightshade ] & its leaves and cooked in coconut milk. Here is the recipe.
Ingredients :
1/2 cup Raw Rice
1 Tbsp Carrot chopped
2 Tbsp Capsicum chopped
1 Onion chopped
3 or 4 cloves Garlic, chop nicely
1 or 2 Green chilly, slit lengthwise
1 cup Manathakkali leaves [ black nightshade leaves ]
1/4 Manathakkali [ black nightshade ]
1/2 cup Coconut milk
1 Tsp Salt [ adjust ]
To Temper :
1 Tsp Cumin seeds
1/2 Tsp Black Cumin
3 Tsp Gingelly oil [ till / sesame oil ]
Method :
Wash the rice once and soak in water.
Heat a kadai with oil and splutter cumin and black cumin.
Immediately add green chilly and garlic and saute for a minute.
Then add onion and saute until it turns pink and gives out nice aroma.
Then add carrot saute for a minute.
Drain water completely and add rice keeping the flame at high.
Saute for 30 seconds over high flame.
Then reduce the flame and saute until rice turns bright white.
Finally add manathakkali and saute for few seconds.
Transfer into a pressure cooker.
Now add 1/2 cup coconut milk and 1/2 cup water.
Add salt and mix well.
Then add chopped manathakkali leaves and mix well.
Close the lid with weight on.
Pressure cook for a whistle keeping the cooker at high flame.
Then reduce the flame to SIM position and cook for 5 minutes.
Open the cooker only after the steam has completely subsided.
Meanwhile heat the same kadai on another burner with 1/2 Tsp of oil.
Add a pinch of salt and saute chopped capsicum until 3/4 th done.
Transfer into a bowl and keep aside.
After opening the cooker add sauteed capsicum and mix with a spoon gently without mashing the rice.
Tasty & healthy manathakkali rice ready.
Serve hot with Thayir Pachadi [ Raitha ] or any kuruma.
Other Recipes you might like to try :
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For other tasty dishes
Recipe Index
For other Rice Recipes
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