MANATHAKKALI KEERAI THANNI SAARU RECIPE | MANATHAKKALI KEERAI RECIPES

           This is a perfect remedy for mouth ulcer. Manathakkali keerai or Black nightshade has lot of medicinal properties, but what I know is its a wonderful home remedy for mouth ulcer and of-course ulcer. As a kid, I used to love the looks of the berries, it looked as if they are the berries that are described in the English stories I used to read as a kid. Somehow, no idea why!! May be I had no idea about berries those days and imagined these so!  Only these are too tiny and cute. The leaves are also chewed raw if the mouth ulcer is too big and painful to get immediate relief. I have not done so, but have seen few people who had done it and got relieved. Basically this thanni saaru has coconut milk and jeera too in addition to this keerai to cure your mouth ulcer. I already have Agathi keerai Thanni saaru posted few years back. Yes, we make thanni saaru when ever possible for its goodness!

Manathakkali Keerai Thanni saaru recipe

Recipe Cuisine: Indian  |  Recipe Category: Lunch
Prep Time: 15 mins    |  Cook time: 15 mins    |  Serves: 3

Ingredients

Manathakkali keerai (black nightshade)	2 cups loosely packed
Coconut, grated	1/2 cup – 3/4 cup
Shallots/small onion	5
Sugar
Jeera	1 tsp
Salt & water	As needed

Method

1. Separate the leaves from the stem and wash the greens. Keep aside. Slice shallots and slightly crush the jeera. Bring 2 cups of water(or water drained while washing rice/ kazhani/ arisi mandi) to boil and add sliced shallots, jeera, a pinch of sugar and the leaves. Let it get cooked. Add salt when its half done.
2. Meanwhile, extract milk from coconut. Grind the coconut with 1/4 cup luke warm water and squeeze the milk from the coconut using your hands under a metal strainer. With the remains, again add little more luke warm water and you can grind and extract the second milk.
3. Once the keerai(greens) is cooked then switch off the flame and add the coconut milk and stir well. The keerai takes a long time to cook. So while it gets cooked, you can extract the coconut milk.

Notes

• Do not let the thanni saaru boil after adding coconut milk. Just warm it, its enough.
• This one is supposed to be like rasam in consistency. So add more water to adjust the consistency.
• Its supposed to be with no spicy things in it, so I have not added any. If you want add 1/4 tsp black pepper powder.

You can drink this as such and eat the leaves. My hubby also mixes with rice and eat. But it will be very very mild.

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