Manathakkali Keerai Kootu Recipe-Black Night Shade Recipes

Manathakkali Keerai kootu is a healthy side dish for rice.I think about manathakkali keerai(Black night shade in English) only when we get mouth ulcers and inflammations .It gives a good cure for liver & other stomach related problems.Apart from these,there are many more health benefits.So I treat this keerai as a medicine mostly.I usually make Manathakkali thanni saaru using fresh leaves and Vatha kuzhambu with dried berries.Its been my long time wish to try kootu recipe with it.But I was afraid of its bitter taste.My MIL told me to add more dal and coconut to suppress its bitterness.I followed the same and the kootu came out very well.This time I followed an easy method and cooked it directly in the pressure cooker just like paruppu keerai.Its taste was very close to hotel ones.Here I have used moong dal.You can replace it with toor dal or chana dal too.Friends,do try this easy,healthy kootu.It’s a good side dish for Vatral kulambu rice.Lets see how to make this South Indian style manathakkali kootu recipe.

Manathakkali keerai kootu recipe

Manathakkali keerai kootu recipe-Healthy,easy one pot keerai kootu recipe

Cuisine: Indian

Category: Side dish for rice

Yields: 3

Prep time: 15 Min

Cook time: 15 Min

Total time: 30Min

INGREDIENTS

1 cup = 200ml

Manathakkali keerai/Black night shade – 2 cups Mooong dal – 3 tbsp Salt & Water – as needed To Grind Grated coconut – 1/2 cup Rice flour – 1 tsp To Temper Cooking oil or coconut oil – 1.5 tbsp Mustard seeds -1 tsp Cumin seeds – 1/2 tsp Small onion – 15 nos or Big onion – 1 no Tomato – 1 no Turmeric powder – 1/8 tsp Sambar powder – 1.5 tsp

METHOD

Remove the leaves from stalk and wash it twice.Chop them roughly and set aside.Chop the onions,tomato.Keep aside. Grind the coconut and rice flour to a smooth paste.Set aside. Heat oil in a pressure cooker base and splutter mustard seeds,jeera.curry leaves. Add onions, tomato and saute till transparent & mushy.Add the moong dal,saute for a minute.Now add the chopped keerai and saute until they shrink. Add 1 cup of water,sambar powder,turmeric powder and required salt. Cook it for one whistle in very low flame. After the pressure is released,add the ground coconut paste and boil the kootu for 5 minutes.Add some water if it thickens.Lastly add the coconut oil and switch off the flame. Transfer the kootu to a bowl aned close with a lid.

Note

For variations u can cook the leaves &dal separately and mix them as given in my keerai kootu recipe. Replace manathakkali with arai keerai,mulai keerai or palak and proceed as given above.