Manathakkali Keerai, also known as Black Nightshade or Solanum Nigrum in English, is a highly nutritious leafy green often used in South Indian cuisine. Known for its medicinal properties, especially for treating stomach ulcers, this leafy vegetable is packed with antioxidants, vitamins, and minerals. Incorporating it into your regular diet in the form of Manathakkali Keerai Curry offers a wholesome and delicious meal option.
Benefits of Manathakkali Keerai:
It helps improve blood health and strengthens bones.
It’s known for its soothing effect on ulcers and other digestive issues.
The plant is rich in vitamins like Vitamin C and beta-carotene, which enhance immunity.
The leaves help in reducing inflammation and act as a natural remedy for mouth and stomach ulcers.
Manathakkali keerai will be little bitter in taste. Here is the recipe that we follow at home.
Ingredients:
- Manathakkali Keerai - 1 bunch
- Oil - 1 tsp.
- Mustard Seeds - ½ tsp.
- Ured Dhal - ½ tsp.
- Pepper Powder - 1 tsp.
- Salt - as needed
- Water - ½ cup
Method:
- Remove the leaves from manathakkali keerai and wash them well and keep aside.
- In a pan, heat oil and add mustard seeds.
- When it splutters, add the ured dhal and fry for a minute.
- Now add the manathakkali leaves, salt, pepper powder and water.
- When it boils, keep in simmer and cook till the water thickens. This keerai will take little time to cook.
- Switch off the flame and your healthy manathakkali keerai curry is ready to be served.
Note:
- This keerai takes little longer to cook.
- Do not close with a lid as the greens will lose its colour.
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