Saturday, March 2, 2019

Posted by Mala at 12:00:00 AM No comments
Manathakkai keerai /also known as Black nightshade in english has tremendous health benefits. It cures mouth, stomach and liver ulcers, consuming this regularly wards off constipation, treats bad breath, is also useful when one is suffering from urinary infection and consuming these leaves twice a week, cures cancer too.
Please check my other spinach recipes here



                                                                          Ingredients
                                          Manathakkali keerai - 1 bunch, leaves taken, washed well                                                                      Moong dhal - 1/2 cup
                                          Salt to taste
                                          Jaggery - 1 tsp
                                          Turmeric powder - 1/2 tsp

                                                                        To grind
                                                       Grated coconut - 3-4 tsps
                                                       Jeera/cumin seeds - 1 tsp
                                                       Green chillies - 2-3

                                                                       To season 
                                                           Coconut oil - 2-3 tsps
                                                           Hing powder - 1/2 tsp
                                                           Mustard seeds - 3/4 tsp
                                                           Broken urad dhal - 1 tsp

                               Recipe cuisine: South Indian; Category: Side dish for lunch
                               Prep time:  15 mts;   Cooking time: 20 mts

                                                                    Serves 3

       Take the measured moong dhal in a pressure pan, soak for 15 minutes with turmeric powder


You must not cut these leaves, then they turn out to be very bitter. Nicely washed and drained leaves are added to the dhal



Pressure cooked for 3-4 whistles. The picture below shows the cooked spinach and dhal together.




Blend nicely with a hand blender


Coconut, green chillies and jeera loaded in the blender jar, and ground to a fine paste


Ground paste, salt to taste and jaggery added to the blended spinach-dhal mixture.


Hing powder added on top, while this mixture is let to simmer for 5-7 minutes.


Above mentioned ingredients seasoned in coconut oil


Serve hot with brown or white rice...your choice!!


This post first came in www.malpatskitchen.com







                                 

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