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Manathakkali Keerai Kootu | Black Nightshade Leaves Kootu is a quick and easy south Indian side dish. You can prepare this Manathakkali Keerai Kootu within 20 minutes and serve it as an accompaniment to any Indian lunch meal.
How to make the Manathakkali Keerai Kootu recipe is given below with step-by-step instructions and images.
Manathakkali Keerai Kootu Recipe | Black Nightshade Leaves Kootu Recipe | Black Nightshade Stew Recipe | South Indian Side Dish Recipe | Keerai Kootu Recipe
If you try this Manathakkali Keerai Kootu Recipe. Please let me know in the comment section. I'm very excited to read your comments.
Further, I request you to check out my other side dish recipe -
Vazhakkai Kootu Recipe
Pavakkai Pitlai Recipe
Methi Chana Dal Sabji Recipe
Purslane Dal Recipe
Chettinad Karunai Kilangu Kulambu
About - Manathakkali Keerai Kootu Recipe
Manathakkali Keerai Kootu is a simple, flavorful, and nutritious South Indian side dish. Manathakkali Keerai Kootu is made with Manathakkali Keerai (Black Nightshade Leaves), Yellow Moong Dal (Pasi Paruppu), grated coconut, dry red chilli, cumin seeds, small onions, mustard seeds, oil, ghee, and salt.
This keerai kootu is a simple south Indian side dish. It complements the plain rice and ghee combination very well. It goes well with any south Indian lunch dish or even Indian flatbreads.
All right, let's move on to the Manathakkali Keerai Kootu recipe.
How to make Manathakkali Keerai Kootu
Manathakkali Keerai Kootu | Black Nightshade Leaves Kootu is a quick and easy south Indian side dish. You can prepare this Manathakkali Keerai Kootu within 20 minutes and serve it as an accompaniment to any Indian lunch meal.
Cuisine - South Indian
Serving - 4
Timing - 20 minutes (Cooking) + 15 Minutes (Prep)
INGREDIENTS
Manathakkali Keerai (Black Nightshade Leaves) - 4 cups (tightly measured)
Yellow Moong Dal (Pasi Paruppu) - 1/2 cup
Turmeric Powder - 1/4 teaspoon
Water - 2 cups
Salt - to taste
TO GRIND
Grated Coconut - 1/4 cup
Dry Red Chilli - 4 to 5
Cumin Seeds - 1 teaspoon
TO TEMPER
Oil - 2 tablespoons
Mustard Seeds - 1/4 teaspoon
Asafoetida - 1/4 teaspoon
Dry Red Chilli (Halved) - 1 (optional)
Small Onions (Chopped) - 10
Ghee - 1 teaspoon
INSTRUCTIONS
1. To begin making the Manathakkali Keerai Kootu Recipe - Keep all the ingredients ready.
2. To Clean Manathakkali Keerai - Pluck the green leaves from the stalk and soak them in water with a spoonful of rock salt and turmeric powder for 15 minutes.
3. Strain the water completely and wash them in 3-4 exchanges of water.
4. Drain the water completely and roughly chop them. Keep it aside.
5. To Boil Yellow Moong Dal - Heat a kadai with 1-11/2 cups of water and add washed yellow moong dal and 1/4 teaspoon of turmeric powder.
6. Boil for 10 minutes or until softly cooked.
7. To Cook Keerai - Now add the chopped keerai and mix well.
8. Allow them to cook for 2-3 minutes or until softly cooked.
9. To Grind - Meanwhile, in a mixer grinder, add coconut, red chilli, cumin seeds and water.
10. Grind them to a smooth paste.
11. Now add the coconut paste and salt.
12. Mix well and cook for 1 minute.
13. To Temper - Heat oil in a pan add mustard seeds, dry red chilli, asafoetida and chopped small onions and fry until golden.
14. Add the tempering to keerai kootu and mix well.
15. Check for the salt and adjust accordingly. Turn Off the flame.
16. Finally, add ghee and mix well.
17. Manathakkali Keerai Kootu/Black Nightshade Leaves Kootu is ready.
You can serve this Manathakkali Keerai Kootu/Black Nightshade Leaves Kootu as an accompaniment to any Indian lunch meal. This kootu recipe tastes best with kara kuzhambu (Spicy Curry), rice, beetroot poriyal, lemon pickle and appalam combination.
PICTORIAL INSTRUCTIONS
1. To begin making the Manathakkali Keerai Kootu Recipe - Keep all the ingredients ready.
2. To Clean Manathakkali Keerai - Pluck the green leaves from the stalk and soak them in water with a spoonful of rock salt and turmeric powder for 15 minutes.
3. Strain the water completely and wash them in 3-4 exchanges of water.
4. Drain the water completely and roughly chop them. Keep it aside.
5. To Boil Yellow Moong Dal - Heat a kadai with 1-11/2 cups of water and add washed yellow moong dal and 1/4 teaspoon of turmeric powder.
6. Boil for 10 minutes or until softly cooked.
7. To Cook Keerai - Now add the chopped keerai and mix well.
8. Allow them to cook for 2-3 minutes or until softly cooked.
9. To Grind - Meanwhile, in a mixer grinder, add coconut, red chilli, cumin seeds and water.
10. Grind them to a smooth paste.
11. Now add the coconut paste and salt.
12. Mix well and cook for 1 minute.
13. To Temper - Heat oil in a pan add mustard seeds, dry red chilli, asafoetida and chopped small onions and fry until golden.
14. Add the tempering to keerai kootu and mix well.
15. Check for the salt and adjust accordingly. Turn Off the flame.
16. Finally, add ghee and mix well.
17. Manathakkali Keerai Kootu/Black Nightshade Leaves Kootu is ready.
You can serve this Manathakkali Keerai Kootu/Black Nightshade Leaves Kootu as an accompaniment to any Indian lunch meal. This kootu recipe tastes best with kara kuzhambu (Spicy Curry), rice, beetroot poriyal, lemon pickle and appalam combination.
If you have any more questions about the Manathakkali Keerai Kootu/Black Nightshade Leaves Kootu Recipe. Do mail me at knowyourindianfoodofficial@gmail.com. Furthermore, follow me on Facebook, Pinterest and Twitter.
I hope the above recipe and the information benefits you. Please let me know if you try this recipe in the comment section. I'm very excited to read your comments.
HAPPY COOKING!
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