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Wednesday, April 10, 2013

Manathakkal keerai poriyal/ Curry with leaves of black nightshade

This is a curry recipe, which is a part of everyday meal. I used Manathakkali keerai (leaves of black nightshade) combining moong dal and made dry curry instead of kootu. Some greens like ponnaganni, murungai keerai, agathi keerai and manathakkali keerai cannot be mashed after cooking in water. These can be cut and cooked along with moong dal and made as curry with simple tadka. They taste good and can be used as a side dish. Agathi keerai is normally made using tuwar dal. Moong dal when cooked direct till it is 3/4 done and combined with any green will taste good and give the curry consistency. We rarely get manathakali keerai here. I thought of following my mom's recipe and made this curry.


Manathakkali keerai
2 bunches
Moong dal
3/4 cup
Mustard seeds
1 tsp
Urad dal
1 tsp
Dry red chilli and green chilli
2 each
1/2 tsp
Grated coconut
4 tblsp
1/2 tsp
to taste
1/4 tsp
2 tsp

Take only the leaves from the manathakkali bunch.
Rinse and cut the leaves.
Wash moong dal and soak using  a glass of water for 1/2 hour.
In a vessel take  moong dal along with water and add cut greens and cook till dal is 3/4 done.
If necessary the extra water can be strained after dal and greens are cooked.
Heat oil in a kadai/pan, add mustard seeds, urad dal,  red and cut green chilli, and asafoetida and fry.
Add dal and greens and saute.
Add haldi and salt and mix.
Finally add grated coconut stir well and add sugar (optional) and remove.
The bitter taste of manathakkali keerai will be reduced by adding coconut and sugar.  

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