Manathakkali keerai thanni saaru
Manathakkali keerai thanni saaru is a perfect homeremedy for mouth ulcer, mild stomach ulcer. Step by step photos.
Servings: 3
Ingredients
- 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
Instructions
- 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.
Video
Notes
- 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.