MANATHAKKALI KEERAI KOOTU

 The English name for Manathakkali keerai,is Black night shade. This greens, has vast medicinal properties. It is an excellent home remedy for the ulcers of the mouth and stomach. It is rich in essential minerals,vitamins and antioxidants. Both the berries and leaves are used in cooking. The ripe berries are sun dried and incorporated in many preparations. 

Though a perennial shrub, it is rarely spotted in the markets. The leaves have a slight bitter flavour. Hence my mom always adds coconut gratings and jaggery to minimize the bitterness while preparing curry. In this recipe,I have combined the greens with split yellow lentils. Hence this kootu combines the goodness of the lentil and the greens. Thus is an appropriate dish to beat the summer heat.

INGREDIENTS

MANATHAKKALI KEERAI-  1 BUNCH

MOONG DAL-  1 CUP

ONION- 2 NOS

TOMATO- 2 NOS

GREEN CHILLIES- 2 NOS

RED CHILLI POWDER- 1/2 TSP

 

GARLIC CLOVES- 2 NOS ( MEDIUM) 

TURMERIC POWDER-1/4 TSP

SALT TO TASTE

FOR GRINDING

COCONUT GRATINGS- 1 1/2 TBSP

GARLIC CLOVES- 2 NOS ( MEDIUM)

FOR SEASONING

SESAME OIL- 1 TSP

RED CHILLIES- 1

URAD DAL- 1 TSP

ASAFOETIDA- 1/2 TSP

CURRY LEAVES- 1 SPRIG

METHOD

Wash and chop the leaves  roughly and discard the stem portion. Add a tsp of cooking oil in pan and heat it. Now transfer the greens to the pan and add salt and saute till it shrinks and keep it aside.

In a pressure cooker,add moong dal,slit green cillies,chopped tomatoes,onions,minced garlic,chilli powder,salt,turmeric powder and water and cook for 4 whistles and switch off.

On cooling,remove the pressure cooker lid,add sauteed greens,coconut paste and simmer in mild heat till the paste blends well with the lentil.

At last add the seasoning to the kootu and serve.