#ManathakkalikeeraiPaalSaru - #BlacknightshadeLeavesCoconutMilk :
Actually the name of this dish is #kazhaniSaru or #thanniSaru,
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!!!
.jpg "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.
.jpg "Manathakkali keerai Paal Saru")
Ingredients :
Manathakkali keerai : 1 cup
Onion ( small is preferred ) : 1 tblsp [ chopped ]
Cumin ( Jeera ) : 1/2 tsp
Salt : 1/2 tsp ( adjust )
Oil for tempering : 1/2 tsp
Coconut scrapings : 1/3 cup ( can take some more also )
Method :
Wash manathakkali leaves ( keerai ) well in clean water and chop nicely.
Take 1/2 cup of water in a vessel and keep on stove over a slow flame.
Add chopped leaves ( keerai ) into the vessel.
Close with a lid and cook till the leaves ( keerai ) become soft.
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 pink color.
Pour it over the cooked keerai.
Extracting milk from coconut scrapings :
Now take coconut scrapings 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.
Now strain through a colander into the vessel containing cooked keerai.
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.
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.
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For other tasty dishes
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Ideas for breakfast and dinner
Tiffin Varieties
For Lunch Dishes
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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!!!
.jpg "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.
.jpg "Manathakkali keerai Paal Saru")
Ingredients :
Manathakkali keerai : 1 cup
Onion ( small is preferred ) : 1 tblsp [ chopped ]
Cumin ( Jeera ) : 1/2 tsp
Salt : 1/2 tsp ( adjust )
Oil for tempering : 1/2 tsp
Coconut scrapings : 1/3 cup ( can take some more also )
Method :
Wash manathakkali leaves ( keerai ) well in clean water and chop nicely.
Take 1/2 cup of water in a vessel and keep on stove over a slow flame.
Add chopped leaves ( keerai ) into the vessel.
Close with a lid and cook till the leaves ( keerai ) become soft.
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 pink color.
Pour it over the cooked keerai.
Extracting milk from coconut scrapings :
Now take coconut scrapings 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.
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| heat water till air bubbles start coming at the bottom |
Now strain through a colander into the vessel containing cooked keerai.
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.
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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
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For other tasty dishes
Recipe Index
Ideas for breakfast and dinner
Tiffin Varieties
For Lunch Dishes
Lunch Recipes Index
