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manathakkali keerai saaru
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5 from 2 votes

Manathakkali keerai thanni saaru

Manathakkali keerai thanni saaru is a perfect homeremedy for mouth ulcer, mild stomach ulcer. Step by step photos.
Prep Time15 minutes
Cook Time15 minutes
Course: Main Course
Cuisine: Indian
Servings: 3


  • 2 cups Manathakkali keerai, black nightshade 2 cups loosely packed
  • 1 cup Coconut grated (refer notes)
  • 5 Small onion
  • ¼ teaspoon Sugar
  • 1 teaspoon Cumin seeds
  • Salt & water - As needed


  • Separate the leaves from the stem and wash the greens. Keep aside.
  • Slice shallots and slightly crush the cumin seeds.
  • Bring 2 cups of water(or water drained while washing rice/ kazhani/ arisi mandi) to boil and add sliced shallots, jeera, a pinch of sugar and the leaves.
  • Let it get cooked. Add salt when its half done.
  • Meanwhile, extract milk from coconut. Grind the coconut with ¼ cup lukewarm water and squeeze the milk from the coconut using your hands under a metal strainer.
  • With the remains, again add little more luke warm water and you can grind and extract the second milk.
  • Once the keerai(greens) is cooked then switch off the flame and add the coconut milk and stir well.
  • The keerai takes a long time to cook. So while it gets cooked, you can extract the coconut milk.



  • If you want to drink as soup and keep it mild, use as mentioned. For mixing with rice, use more coconut and make it rich.
  • Do not let the thanni saaru boil after adding coconut milk. Just warm it, its enough.
  • No spicy things in it, so I have not added any. If you want add ¼ teaspoon black pepper powder.