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    Home » Recipes » Accompaniments

    Manathakkali keerai kootu recipe

    August 15, 2017 by Raks Anand 3 Comments / Jump to Recipe

    Manathakali keerai kootu recipe - Manathakkali keerai is commonly known as Black nightshade and it is best home remedy for mouth ulcer. Simple kootu recipe to go well with rice as accompaniment in south Indian lunch.

    home remedy for mouth ulcer
    Jump to:
    • Recipe card
    • Stepwise photos

    My mom and MIL always make thanni saaru with manathakali keerai mostly. But we can make kootu and sambar too. I have not made anything except thanni saru as I rarely get this keerai. With coconut milk and this keerai, it is said to cure mouth ulcer.

    I have posted thanni saru earlier. This is the first time I am making kootu. Last week when we went to Mustafa, I went to the near by shop Aboorvas (next to HSB) and was so happy to see this manathakkali keerai there.

    manathakkali keerai kootu

    It was just kept as such in the box in bulk, but I told the person in the shop if I could get some, before which it was taken away for sorting. He was kind enough to go and get some. I asked while I was billing if there will be stock always, he said yes, mostly in weekends, as fresh stock comes from Cameroon Islands.

    I thought it was from India, but who cares. It was not too costly, too. I never go to little India for vegetable shopping, just go to Mustafa and come back, so I was very happy that I could get nearby. This time, I decided to make manathakkali keerai kootu.

    Recipe card

    home remedy for mouth ulcer
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    4 from 1 vote

    Manathakali keerai kootu recipe

    Manathakali keerai kootu recipe - Manathakkali keerai is commonly known as Black nightshade and it is best home remedy for mouth ulcer. Simple kootu recipe to go well with rice as accompaniment in south Indian lunch.
    Course Side Dish
    Cuisine Indian, South Indian
    Prep Time 20 minutes
    Cook Time 20 minutes
    Servings 4
    Cup measurements

    Ingredients

    • 3 cups Manathakali keerai
    • ¼ cup Moong dal
    • ½ cup Coconut grated
    • 1 teaspoon Sambar powder
    • ¼ teaspoon Turmeric
    • ⅛ teaspoon Sugar
    • Salt – As needed

    To Temper

    • 2 teaspoon Oil
    • ½ teaspoon Mustard
    • 1 teaspoon Urad dal
    • 1 teaspoon Cumin seeds
    • 4 Shallots/ Small onions finely chopped
    Prevent your screen from going dark

    Instructions

    • Pressure cook dal with enough water for 3 whistles in medium flame.
    • Separate the leaves from the stalk, clean. Boil enough water to cook the leaves and add cleaned leaves to it.
    • Let it get cooked. It takes a long time when compared to the other greens. Add salt, sugar to it.
    • When it is cooked, add sambar powder, turmeric. Boil for a minute.
    • Meanwhile, grind coconut with little water.
    • Add cooked dal, ground coconut. Mix well and bring to boil.
    • Temper with the items given under ‘To temper’ and mix to the kootu. Onions should be golden in color for best flavor.

    Notes

    • You can skip sambar powder and add two slit green chillies while cooking or grind green chillies along coconut and add to the kootu.
    • After adding dal, coconut, make sure to stir well as there are chances of getting burnt.
    • Dal and coconut quantity can be changed according to your preference.
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    Stepwise photos

    1. Pressure cook dal with enough water for 3 whistles in medium flame.

    cook dal

    2. Separate the leaves from the stalk, clean. Boil enough water to cook the leaves and add cleaned leaves to it. Let it get cooked. It takes a long time when compared to the other greens. Add salt, sugar to it.

    cook manathakkali keerai

    3. When it is cooked, add sambar powder, turmeric. Boil for a minute.

    add spice powder

    4. Meanwhile, grind coconut, rice flour with little water.

    grind coconut

    5. Add cooked dal, ground coconut. Mix well and bring to boil.

    add dal, coconut

    6. Temper with the items given under ‘To temper’ in order and mix to the kootu. Make sure to brown the onion well for best flavor.

    temper

    Serve as accompaniment for rice. We had with rasam, rice and crispy ladies finger fries.

    manathakkali keerai kootu

    More Accompaniments

    • Knol khol kootu recipe, nool khol kootu
    • Schezwan style sauce recipe
    • Ugadi pachadi recipe, easy ugadi pachadi
    • Vegetarian kaya recipe, steamed bread

    Reader Interactions

    Comments

    1. Sukhmani S

      August 15, 2017 at 9:28 am

      Amazing recipe. I follow you and I'm a big fan.
      Can you please tell me 1 cup in weight, grams.

      Reply
    2. Ms.Chitchat

      August 15, 2017 at 12:01 pm

      Interesting recipe. Never combined coconut and onions in kootu. Will give it a try soon.

      Reply
    3. Raks anand

      August 15, 2017 at 12:43 pm

      My one cup holds 240ml of liquid. SO if you use same cup, can measure the same amount. 1 cup of different ingredient weighs different.

      Reply

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    Raks anand

    Hi, I'm Rajeswari Vijayanand! I am the person behind Rakskitchen, sharing recipes with pictures & videos.

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    Raks anand

    Hi, I'm Rajeswari Vijayanand! I am the person behind Rakskitchen, sharing recipes with pictures & videos.

    More about me →

    Popular

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    Summer recipes

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