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Manathakkali Keerai Kootu Recipe | Black Nightshade Greens Kootu
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4 from 10 votes

Manathakkali Keerai Kootu Recipe | Black Nightshade Greens Kootu

Manathakkali known as Black Night Shade is one of the nutritious greens. The green berries, ripe berries, leaves are all used to make different variety of recipes. In this recipe, we are going to use freshly plucked greens of Black Nightshade plant and concoct with coconut based spice paste along with moong dal to a delectable Kootu. We can relish this Manathakkali Kai Kootu with Rasam, Sambar or any Kuzhambu varieties.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Kootu Varieties
Cuisine: Indian Recipes, South Indian Recipes, Tamil Brahmin, Tamil Nadu Recipes
Servings: 4 people
Calories: 104kcal
Author: Sowmya Venkatachalam


  • Heavy Bottomed Pan


  • 2 Cups Manathakkali Keerai (Black Nightshade Greens) Tightly packed. 1 Cup - 250ml
  • 1 tsp Sugar
  • 1 tsp Salt
  • 3 tbsp Moong Dal
  • 1 Pinch Turmeric Powder

For Grinding

  • ¼ Cup Grated Coconut
  • 1 tsp Cumin Seeds
  • 1 Red Chili
  • 1 tsp Rice Flour

For Tempering

  • 1 tsp Oil
  • 1 tsp Mustard Seeds
  • 2 tsp Split Urad Dal
  • Few Curry leaves


Cooking Dal

  • Take moong dal in a vessel. Wash it thoroughly. Add turmeric powder and water.
  • Pressure cook for 4 whistles. Once the dal is cooked, mash it well and set aside.

Preparing Greens

  • Clean the Manathakkali Keerai throroughly. Roughly chop and set aside.

Grinding Process

  • Take grated coconut, cumin seeds, red chili, rice flour in a mixer jar.
  • Grind it to a smooth paste. Set this Coconut spice paste aside

Tempering Process

  • Heat oil in a pan. Add mustard seeds and allow it to sputter. Then add split urad dal and fry till the dal turns light brown. Then add curry leaves and give a mix

Stir-fry Greens

  • Add the roughly chopped keerai to the pan. Add sugar and salt. Stir-fry for 2-3 mins. The greens cook so quickly and they release moisture which helps to get them cooked faster.

Finishing Kootu

  • Once the keerai is cooked, add mashed dal and also the ground coconut paste. Give a good mix.
  • Because of the rice flour, the kootu becomes thick. Adjust the consistency by addign water.
  • Bring it to boil and switch off the flame

Serving Time

  • Manathakkali Keerai kootu is now ready! Relish with Rasam, sambar or any kuzhambu variety!



Serving: 0.5Cup | Calories: 104kcal | Carbohydrates: 16g | Protein: 5g | Fat: 5g