Manathakkali Keerai, also known as Black Nightshade, is a leafy green that holds a special place in South Indian cuisine. Revered for its medicinal properties and rich nutritional profile, this humble green is transformed into a delicious and wholesome dish called Kootu.
Kootu is a South Indian dish which is a combination of dhal and any vegetables of our choice. i have prepared kootu with manathakkali. The English name of manathakkali is Black nightshade. In Hindi it is called as Makoi.
The leaves, fruit and flower of manathakkali keerai has medicinal properties. It is bitter in taste and when cooked with dhal it tastes good. It aids in digestion related problems and also good for people with diabetes.
Ingredients:
- Manathakkali keerai - 1 bunch
- Onion - 1 (finely chopped)
- Tomato - 1 (finely chopped)
- Green Chillies - 1 or 2 (slit lengthwise)
- Moong Dhal - ½ cup
- Garlic Cloves - 6 (chopped finely)
- Turmeric Powder - ½ tsp.
- Salt - 1 tsp. or as needed
- Oil - 2 tsps.
- Mustard Seeds - ½ tsp.
- Cumin Seeds - ½ tsp.
- Red Chillies - 1
Method:
- Clean and chop manathakkali keerai and keep aside.
- In a pressure cooker, cook the moong dhal with turmeric to 3 whistles.
- In a pan, heat oil and add mustard seeds.
- When it splutters add cumin seeds and red chillies and fry till cumin seeds turns red in colour. Keep in simmer.
- Now add the chopped green chillies and garlic and fry for a minute.
- Add onions and sauté till raw smell goes and it becomes transparent.
- Now you can add chopped tomato and cook till tomatoes turns mushy.
- Then add the cleaned and chopped manathakkali keerai and cook with half a cup of water.
- When it gets cooked add the cooked dhal and salt and mix well.
- Cook till the kootu thickens and switch off the stove.
- Serve hot with rice and vatha kuzhambu. Keerai always tastes good with vatha kuzhambu.
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