MANATHAKKALI KEERAI THANNI SAARU RECIPE

manathakkali keerai thanni saaru
Manathakkali keerai/Black night shade is a wonderful green variety which has lots of health benefits. It is also called as Wonder berry. It is called as Kamanchi chettu in Telugu, Makoi in Hindi, Manathakkali in Malayalam, Kakke soppu or Ganike soppu in Kannada and Black night shade in English. 
We usually use sun dried berries in vathakuzhambu. But we make this thanni saaru with manathakkali keerai or agathi keerai whenever we get mouth ulcers, stomach inflammation & pains. Its a very good home remedy for it and you can feel the improvements in a day. The combination of manathakkali, small onions and coconut milk gives a great relief from mouth ulcers. Its very simple to do and tastes good when mixed with rice and ghee. Lets see how to make this manathakkali keerai thanni saaru recipe.
manathakkali keerai

Manathakkali keerai thanni saaru

Manathakkali keerai thanni saaru Manathakkali keerai thanni saaru – A good remedy for mouth ulcer

Cuisine: Indian
Category: Health food
Serves: 2
Prep time: 10 Minutes
Cook time: 10 Minutes
Total time: 20 Minutes

INGREDIENTS

  • Manathakkali keerai – 1 cup (tightly packed)
  • Grated coconut -1/2 cup
  • Cumin seeds – 1/2 tsp
  • Small onion – 10 nos
  • Salt – as needed
  • Sugar – a pinch
  • Milk – little (optional)

HOW TO MAKE THANNI SAARU – METHOD
  • Take out the leaves and discard the stem from manathakkali keerai. OR agathi keerai.  Chop small onions finely.
  • In a pressure cooker base , add water and keep a small vessel, take the keerai leaves and small onions adding 1 cup of water OR arisi kazhani/mandi with a pinch of sugar & salt in the vessel.
  • Cook in low flame till its soft. Keerai will be cooked well in 20 to 30 minutes( PS: This keerai takes more time to cook)
  • In the mean time, grind the grated coconut with 1/2 cup of water and take the extract.
  • After the keerai is cooked well, add coconut milk, salt and mix well. Make sure you don’t boil the keerai after adding coconut milk. Just heat it for few seconds in low flame and let it become warm.
  • Crush cumin seeds and add it to the cooked keerai.

manathakkali thanni saaru tile1

  • Check for taste, strain and drink the water. Consume the leaves with onions as such or by mixing with plain rice adding a tsp of ghee.


Note

U can directly pressure cook the leaves instead of keeping inside a vessel. I usually cook this along with rice or vegetables.. So I keep in a separate vessel.


U can follow the same procedure and make this using agathi keerai .

Healthy manathakkali keerai thanni saaru is ready to drink !

manathakkali-keerai-thanni- saaru

Do check out my Easy Manathakkali vatha kuzhambu if interested.

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16 thoughts on “MANATHAKKALI KEERAI THANNI SAARU RECIPE”

  2. Laxmipriya

    quite a new recipe to me.. healthy and tasty.. this is the only keerai that I do not get here.. miss it a lot.. during vacation the first recipe i ask my mom to prepare would be manathakkali keerai kuzhambu always.. will try this sometime 🙂

    Reply
  10. esther

    Hi its reminding me of my childhood days. My mom used to prepare this. Now being settled in pune, couldn't find anywhere here. Missing the tasty thanni saaru very much.

    Reply
  12. Maggy

    How much time can it be preserved?? lyk can it be kept for both lunch nd dinner…. asking it bcos v r not leaving coconut milk to boil know dats why

    Reply
    1. Chitra

      Its better to consume immediately. But you can keep in refrigerator and have it for dinner if you wish. Generally we don't eat keerai at night. So its your choice 🙂

      Reply
  13. Padma

    Having mouth ulcer…So prepared this now for evening time….Thx for the recipe…Yet to taste this medicinal recipe

    Reply
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