Manathakkali
keerai/Black nightshade has numerous medicinal properties. It is rich in
antioxidants, iron, vitamins, minerals and loaded with calcium. The amount of
phosphorous present in it helps in the growth and development of brain nerves. Manathakkkali Keerai is an excellent cure for
mouth ulcers and stomach ulcers. In Tamil medicine it said that you should
consume the manathakkali keerai raw leaves [7-8] in the morning in empty
stomach. This is an excellent remedy and cure for stomach and mouth ulcers. This
manathakkali keerai thanni, prepared with coconut milk is my grandma’s recipe. After I
got married, when I made this recipe, my husband and my in-laws
were surprised, it was really new to them and they loved it. Anyway friends try
out this keerai thanni and post your comments. This keerai thanni or soup can
be made with agathi keerai or murungai keerai which also has unique and
wonderful taste. Do not forget to check out other keerai varieties & healthy Keerai Recipes here. Please check out the video for for both English & Tamil Recipe
Here’s
how to make Manathakkali Keerai Thanni with step by step photos…
Ingredients
|
Manathakkali Keerai/Black Night Shade/Makoi
|
1 bunch [about 2 cups]
|
|
Small Onions/Sambar Vengaya
|
12 - 15 [peeled and sliced]
|
|
Green Chillies
|
2-3
|
|
Coconut Milk
|
1 ½-2 cups [thick]
|
|
Rice Washed Water/Kazhani Thanni
|
2 cups
|
|
Salt
|
As needed
|
For Tempering
|
Oil
|
2 tsp
|
|
Cumin
Seeds
|
1 tsp
|
|
Urad Dal
|
1 tsp
|
|
Dry Red
Chillies
|
3
|
Preparation Time: 10-15 minutes
Recipe Category: Main course, Lunch
Cooking Time: 20-25 minutes
Recipe
Cuisine: Tamil Nadu, India
Author: Priya Anandakumar
Do not forget to check out other keerai varieties & healthy Keerai Recipes here.
Other Manathakkali Keerai Recipes
Manthakkali Keerai Thuvaiyal
Manathakkali Keerai Kootu
Here's a short video on how to make
Keerai Thanni in English & Tamil
Method
Manthakkali Keerai
Pluck
the manathakkali leaves and discard the stem.
Wash the leaves thoroughly with water 2-3 times and drain it to get
rid of all the mud. Make sure there is no mud left in the keerai.
Add rice to a bowl, add water wash it once and drain the water. Add 2 cups of water again to the rice, wash thoroughly and drain the water to another bowl . This water is called as Kazhani Thanneer or Rice washed water.
Take
the mananthakkali leaves in a pan and add the kazhani thanneer/rice washed water.
Now add shallots/sambar vengayam, green chillies, salt and let it cook for about 10-12 minutes.
Meanwhile
extract coconut milk from the coconut and keep it aside.
After
the keerai is cooked add the coconut milk. After adding the coconut milk, boil
for about a minute and switch off the stove.
Heat
oil in a kadai, crackle cumin seeds, fry the dry red chillies and add it to the
cooked Keerai thanni.
A very
healthy, tasty and delectable Manathakkali Keerai thanni is ready to be
enjoyed. Serve it hot with a cup of
steam cooked Hot White Rice and Potato Fry.
Thank
you all for visiting my space, please come back again for more simple, healthy
and traditional recipe of TamilNadu from my kitchen.
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find this post really interesting, it will really be nice if you can share it
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Have a
great day and enjoy.
Until
then I am signing off…
Healthy and delicious green leaf saaru..
ReplyDeletewow i can have this as it is but this goes perfectly with rice
ReplyDeleteI enjoyed this Keerai"masiyal"when we lived in Chennai. It was delicious with rice and a drop or two of Ghee! But, why "Kahzani thanni" in the recipe? Is that due to the thanni containing Carbo?
ReplyDeleteHi Tony,
DeleteThanks for contacting me, Keerai masiyal is different than keerai thanni. I hope you meant keerati thanni only. We use kazhani thanni because unpolished rice has vitamin b12 and when we use that water it is nutritious and makes it even more tasty. Anyway thanks a lot for your comments, I hope I answered your question. Keep visiting Priyas Virundhu.
Regards