Manathakkali Keerai Kootu Recipe | Black Nightshade Stew Recipe

Tips to make Manathakkali Keerai Kootu

• Always wash the greens thoroughly to wash off the dirt. We can pluck leaves and soak in a bucket full of water and leave it aside for atleast 15 mins. Any sand in the greens gets settled down and we can gently take out the floating leaves.
• Conventionally baking soda mixed with little water is added to greens while cooking to prevent decolorization, but we can also add turmeric instead of baking soda
• Spinach releases a lot of water as it cooks, so just sprinkle very little water to cook
• For cooking any greens, do not add salt at first, the greens becomes very less in quantity once they are cooked and so, we need to add the salt later so that its not over salted

Recipe Card for Manathakkali Keerai Kootu Recipe | Black Nightshade Stew Recipe:

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Manathakkali Keerai Kootu Recipe | Black Nightshade Stew Recipe

Course: Accompaniment, Kootu Varieties, Stew (Kootu)

Cuisine: Indian, South Indian, Tamil Brahmin, Tamil Nadu

Equipments Needed

• Heavy Bottomed Pan
• Mixer Grinder

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 4 people

Calories: 104kcal

Author: Sowmya Venkatachalam

Manathakkali Keerai Kootu is a stew made using Manathakkali greens, dal & coconut paste. Adding dal and coconut paste to the cooked Manathakkali Keerai compensates the slight bitter taste of these greens. A healthy kootu, usually served as an accompaniment for Rasam / Sambar / Kuzhambu.

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Ingredients

• 1 Big Bunch Manathakkali Keerai (Black Nightshade Greens) Approximately 3 cups leaves packed tightly
• ¼ tsp Turmeric Powder
• ¼ Cup Moong dal 1 Cup - 250ml
• ¾ tsp Salt Adjust as needed

For Grinding

• 2 tbsp Grated Coconut
• 1 Red Chili
• ½ tsp Cumin Seeds

For Tempering

• 1 tsp Oil
• 1 tsp Mustard seeds
• 1 Red Chili

Instructions

Preparing Greens

• Pluck the leaves of manathakkali keerai and put it in a big broad vessel. Add lots of water to the bowl and soak the leaves and leave it for 10 minutes. The sand particles gets settled in the bottom of the vessel. Slowly and gently remove the leaves that are floating at the top without stirring the water. Again repeat the process till we are sure there are no sand particles. Finally add the leaves to the boiling water to get rid of any germs. For any greens, cleaning process takes more time than cooking. But this step is mandatory and hence we should have more patience in cooking greens. Chop the leaves and keep it ready. Pressure cook the moongdal.

Cooking Greens

• Heat a pan and add the chopped keerai. To this add 1/4 cup of water along with turmeric powder and salt and cook in medium flame. The keerai would cook very quickly. Take the grinding ingredients in a mixer and grind it to a smooth paste

Cooking Kooti

• Mash the cooked dal and add mashed dal to the cooked keerai and mix well. 
• Finally add ground paste and mix well. When the keerai kootu starts to boil, switch off the flame. Heat another pan, add oil and when the oil is hot, add mustard seeds and when it starts to sputter, add uriddal and broken red chilli and saute it till the dal turns golden brown. Add these seasoned ingredients to the cooked kootu and mix well
• Serve this yummy Manathakkali Keerai Kootu with any rice and relish!

Notes

1. We can enhance the flavor by adding onions and tomatoes 
2. We can substitute manathakali keerai with any spinach variety 

Nutritional Info

Nutrition Facts

Manathakkali Keerai Kootu Recipe | Black Nightshade Stew Recipe

Amount Per Serving (0.75 Cup)

Calories 104 Calories from Fat 45

% Daily Value*

Fat 5g8%

Carbohydrates 16g5%

Protein 5g10%

* Percent Daily Values are based on a 2000 calorie diet.

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Instructions with Step by Step Pictures:

• Pluck the leaves of manathakkali keerai and put it in a big broad vessel. Add lots of water to the bowl and soak the leaves and leave it for 10 minutes. The sand particles gets settled in the bottom of the vessel. Slowly and gently remove the leaves that are floating at the top without stirring the water. Again repeat the process till we are sure there are no sand particles. Finally add the leaves to the boiling water to get rid of any germs. For any greens, cleaning process takes more time than cooking. But this step is mandatory and hence we should have more patience in cooking greens. Chop the leaves and keep it ready. Pressure cook the moongdal.

• Heat a pan and add the chopped keerai. To this add 1/4 cup of water along with turmeric powder and salt and cook in medium flame. The keerai would cook very quickly. Take the grinding ingredients in a mixer and grind it to a smooth paste

• Mash the cooked dal and add mashed dal to the cooked keerai and mix well.

• Finally add ground paste and mix well. When the keerai kootu starts to boil, switch off the flame. Heat another pan, add oil and when the oil is hot, add mustard seeds and when it starts to sputter, add uriddal and broken red chilli and saute it till the dal turns golden brown. Add these seasoned ingredients to the cooked kootu and mix well

• Serve this yummy Manathakkali Keerai Kootu with any rice and relish!

Manathakkali Keerai Kootu Recipe | Black Nightshade Stew Recipe