Last updated on October 13th, 2020
Manathakkali keerai kootu recipe– manthakkali keerai is known as black nightshade is one of the very healthiest greens used widely in south Indian cuisine. These greens are best home remedy for mouth ulcer. Here is a very easy and healthy recipe for manathakkali keerai kootu without coconut. Tastes best with hot rice and ghee!
I cook keerai or greens mostly everyday at home. Usually I prepare a simple keerai masiyal or this keerai kootu with different varieties of greens. It is a very easy no grind recipe and you don’t even need coconut for this keerai kootu.
Manathakkali keerai is one of the nutrient rich greens that we use in various south Indian recipes. It has a slight bitter taste but very very healthy.
This manathakkali keerai kootu is something we grew up with. This used to be featured in menu at least once a week, There used to be a keerai or greens made every single day and many varieties of greens will make the rounds.
This kootu is a very simple recipe but the flavor is top notch. You will love the combination of green chilies and turmeric powder in this recipe. I like to add a handful of peanuts in this recipe as it adds amazing taste and crunch.
While you are making this keerai kootu for kids, you can add less manatakkali keerai and more lentils to reduce the bitterness.
How To Clean Manathakkali Keerai Before Cooking?
Any keerai or greens tend to have mud and dust as they grow very short and often plucked with roots. So it important to clean the leaves properly.
To clean the manathakkali keerai first of all pick the leaves separately. You can also add thin stems, however discard thick stems and mud covered roots.
Take water in a big bowl and add a pinch of salt to it. Add the greens leaves and mix well. Let sit for 10 minutes. Drain and discard the water. Rinse once or twice in running water. Drain any excess water thoroughly and use in recipe.
I usually use homegrown or organically sourced keerai varieties. If you suspect use of heavy pesticides in your veggies , cleaning them properly is very important.
Making manathakkali keerai kootu recipe is very easy. You can make this in 10 minutes using a pressure cooker. If you are using fresh and tender leaves you don’t even have to chop them. Just mash well once cooked.
This is a no grind keerai kootu recipe without coconut. If you want you can add 2 tablespoons grated coconut after cooking the greens.
Serve manathakkali keerai kootu with hot rice and ghee. Tastes wonderful when served hot with vathal kulambu.
How To Make Manathakkali Keerai Kootu Step by Step
1. Pluck the leaves from stalk and soak in salted water for 10 minutes. Rinse thoroughly while changing the water 2-3 times. Drain well and take the leaves in a pressure cooker.
2. To that add 1/4 cup rinsed moong dal and mix well.
3. Pressure cook for 4 whistles. Once the pressure is released add salt to taste and mash very well.
4. Heat 2 teaspoons oil in a small pan. Temper with mustard seeds, urad dal, channa dal and slit green chilies.
5. Also add turmeric powder and peanuts. Saute for a minute.
6. Add to the mashed greens and mix well.
Simmer for a minute and remove from flame
Serve with rice.
Health Benefits Of Manathakkali Keerai or Black Nightshade Leaves.
- It is excellent body coolant. These greens are used to reduce the body heat.
- It is a perfect home remedy for treating mouth ulcers.
- The small berries from this plant also known as wonder berries are also very healthy. These are used for treating indigestion.
- Manathakkali keerai has anti inflammatory properties and also anti oxidant.
- These greens are used to treat skin infections.
- Also these greens are rich in phosphorous, iron, calcium, Vitamin A and C
More Kootu Recipes:
Manathakkali Keerai Kootu Recipe
Manathakkali Keerai Kootu Recipe
- 4 cups manathakkali keerai leaves (black nightshade leaves)
- 1/4 cup moong dal split green gram
- Salt to taste
To temper kootu
- 2 teaspoons oil
- 1 teaspoon mustard seeds
- 1 teaspoon urad dal
- 1 teaspoon channa dal
- 3 teaspoons peanuts
- 1/2 teaspoon turmeric powder
- 1 green chili slit
- Pluck the leaves from stalk and soak in salted water for 10 minutes. Rinse thoroughly while changing the water 2-3 times. Drain well and take the leaves in a pressure cooker.
- To that add 1/4 cup rinsed moong dal and mix well.
- Pressure cook for 4 whistles. Once the pressure is released add salt to taste and mash very well.
- Heat 2 teaspoons oil in a small pan. Temper with mustard seeds, urad dal, channa dal and slit green chilies.
- Also add turmeric powder and peanuts. Saute for a minute.
- Add to the mashed greens and mix well. Simmer for a minute and remove from flame. Serve with rice.
- Add salt only after the greens are cooked as they reduce considerably in volume after cooking
- peanuts are optional
- You can add 2 tablespoons grated coconut to reduce the bitterness