Manathakkali-Keerai-Koottu

 #ManathakkaliKeeraiKoottu  #ManathakkaliKeeraiLentil :

#ManathakkaliKeerai is a medicinal plant which grows as a weed in fields, wooded areas, parks and along road sides in villages. It is also cultivated for its seeds and green leafy vegetables [ Greens ]. There are many varieties of manathakkali plants. The leaves of some plants are tender, deep green in color and less bitter in taste. These leaves are tastier than the other varieties and its image is shown below. Some plants have thick and serrated leaves with hairs, dull green in color and slightly more bitter in taste. The flowers are white in color. Usually the vegetables [ manathakkali ] are green in color with a green lampshade like structure at the top near the stem and fruits are black in color. There are some varieties whose fruits are orange in color.

The unripe fruits and fruits are called manathakkali. They are dried in the Sun and sold in the grocery shops as manathakkali vathal.

It is called Black Nightshade or Blackberry Nightshade in English.

The scientific name is Solanum nigrum.

The leaf - keerai is widely used in Tamil Nadu. It is one of the best remedies for mouth ulcers and stomach ulcers as well. We used to prepare a dish called manathakkali keerai paal saaru [ kazhani saaru ] regularly at home for lunch in which the leaves are cooked soft and coconut milk is added. This is specially made at home whenever a family member or members are suffering from mouth ulcers. The mouth ulcers are cured more effectively if the leaves are eaten raw. 

Manathakkali keerai is called Kasi soppu in Kannada. It is widely sold in the markets of Bangalore and Mysuru. But a very limited number of people consume them as greens at home. I have heard vegetable vendors saying that kasi soppu is being bought mainly by the people of Tamil origin and others use it sparingly.

Here in Chittaranjan also the people are not consuming this wonderful healthy leaves. They never knew that manathakkali keerai belongs to green leafy vegetable and can be eaten just like any other greens. We have seen these plants along the road side and also as wild growth in the backyard of our house. We have uprooted & planted them in our vegetable garden and have been reaping its benefits.

 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 earlier these leaves are more effective than any other medicine for mouth and stomach ulcers.

A tasty koottu can be prepared from #manathakkaliKeerai just the same way as we do with other greens adding cooked green gram and coconut paste.

Preparation time                  : 10 mins

Cooking Time                     : 10 mins

Quantity prepared               : 1 cup approx.

Ingredients :
1 Cup	Manathakkali keerai chopped
1/3 Cup	Green gram split
3/4 Tsp	Sambar Powder
1 pinch	Turmeric powder
1/2 Tsp	Salt [ Adjust ]
To Grind :
4 Tsp	Coconut scrapings
1/4 Tsp	Cumin seeds
3 - 4	Black pepper
2 pinch	Rice flour
Tempering : :
1/2 Tsp	Vengaya vadavam
1/2 Tsp	Cooking Oil

Method :

Take Green gram in 3 liter pressure cooker and rinse well.

Add 3/4 Cup of water and a pinch of turmeric powder [ I have used 1/4 Tsp of finely chopped turmeric tuber ].

Close the cooker with its lid and put the weight on.

Cook on HIGH flame for 3 whistles or after one whistle reduce the flame to SIM & cook for 5 minutes.

Open the cooker only after it ran out of steam.

Transfer into a bowl and keep aside.

In the meantime, grind coconut scrapings, cumin seed, black pepper and rice flour into a fine paste in a mixie [ blender ] and keep aside.

In the same cooker now add 1/3 cup of water, Sambar Powder, turmeric powder, chopped manathakkali keerai and salt.

Close the pressure cooker with weight on.

Pressure cook on HIGH flame for 2 whistles.

Turn off the stove and immediately release the pressure slowly and open it.

Add cooked green gram and coconut paste.

Mix well and allow to simmer for 3 - 4 minutes.

Koottu is ready and transfer into a serving bowl.

Heat a kadai with oil on a stove over medium flame.

Fry Vengaya vadavam and pour over the koottu in the serving bowl.

#ManathakkaliKeeraiKoottu is a great accompaniment to sambar rice or rasam rice.

ManathakkaliKeerai Koottu can also be mixed with hot white rice and relished along with 

any poriyal or kara curry 

or pickle

You may also like to try

Manathakkali keerai Rice

Murungai keerai paal saaru

Noolkhol leaf lentil

Manathakkali keerai paal saru [ Kazhani Saru ]

Vazhaipoo Koottu

vegetable pulillacurry

Manathakkali keerai Rice

Palak Koottu [ Palak Lentil ]

For other tasty dishes

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