Manathakkali keerai or black nightshade in English is a rich source of vitamins, minerals, calcium and antioxidants. This recipe is typical of what our grand moms and moms used to/continue to make; a simple yet delicious meal filled with flavour and nutrients. Go ahead, read it, try it out and enjoy its many benefits!
Manathakkali keerai - 2 cups loosely packed
Jeera - 1 tsp
Sliced small onions - 5
Coconut milk - ½ cup
Salt to taste
Start by separating the leaves from the stem and washing them.
Set aside the washed greens.
Bring 2 cups of water to boil and add the sliced small onions, jeera and the leaves. (Alternatively, you can also save up and boil the water that is usually drained while washing rice.)
Allow it to cook.
Add salt to taste.
Once the greens are cooked, switch off the flame, add the coconut milk and stir well. Do not let the soup boil after adding the coconut milk.
Serve with rice or have it as a nice hot soup.
Manathakkali keerai has many medicinal properties. The leaves have high medicinal value and aid in the cure of stomach and mouth ulcers. They also help with indigestion problems.
When making this soup always use freshly plucked leaves and homemade coconut milk for best taste and results. Coconut milk is very good for treating ulcers and epi-gastric pain. Try including this soup at least once a week in your diet-plan.