manathakkali keerai thanni saaru / soup for rice

This manathakkali keerai thanni saaru is a real healthy dish to have with rice that is quite submissive in taste and satisfying. Most of us know about its health benefits of curing ulcers and in this soup we are combining with coconut milk which is an added advantage for treating such ulcers. The fruit from these greens are green then when ripe it turns purplish which is also called as sukkati palam or kai. Here we get fresh plucked leaves of this manathakkai leaves in around the city which is quite intense when cooked fresh. I love to add a little coconut oil at the end or even you can make tempering

itself with this oil. People usually add the rice water for cooking the leaves but have used the thin extract of coconut milk. After adding the thick milk do not cook just switch off the flame. If you proceed to cook then it will disintegrate will become quite watery. Depending upon the spiciness you can add green chillies and have added quite more. Same way you can replace this keerai with agathi keerai or even murungai keerai it will be good. Its a good remedy for gastric problems too. To learn more about manathakkali keerai benefits please read here. This manathakkali keerai thanni saaru can be had with rice and a simple pappad or with a spicy sidedish.

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manathakkali keerai thanni saaru / soup for rice

INGREDIENTS:

Manathakkali keerai / 1 hand full
Coconut milk/thengai pal – thin and thick extract from 1 cup grated
Salt to taste
Green chillies – 4-5
Small onions – 1/4 cup
Cumin/jeeragam – 1 tsp
oil – 1 tbsp
Asafoetida/hing – 1/2 tsp

METHOD:

1. Pluck the leaves alone from the keerai wash well and keep ready.
2. Put a kadai with oil add cumin and hing.

3. Then add small onions with green chillies to cook till transparent.
4. Now add keerai with necessary salt.

5. Saute for some time till the water oozed dries up then add thin coconut milk and some needed water.
6. Let the keerai cook nicely at this stage add a pinch of sugar but its optional.

7. When keerai is cooked completely switch off the stove add thick coconut milk and can serve with rice and a simple pappad or a spicy side dish.

manathakkali keerai thanni saaru / soup for rice

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Total Time 25 minutes mins

Course Lunch

Cuisine Indian, SouthIndian

Ingredients

  

• Manathakkali keerai / 1 hand full

• salt to taste
• Coconut milk/thengai pal - thin and thick extract from 1 cup grated

• Green chillies - 4-5

• Small onions - 1/4 cup

• Cumin/jeeragam - 1 tsp

• oil - 1 tbsp

• Asafoetida/hing - 1/2 tsp

Instructions

 

• Pluck the leaves alone from the keerai wash well and keep ready.

  2.Put a kadai with oil add cumin and hing.

  3.Then add small onions with green chillies to cook till transparent.

  4.Now add keerai with necessary salt.

  5.Saute for some time till the water oozed dries up then add thin coconut milk and some needed water.

  6.Let the keerai cook nicely at this stage add a pinch of sugar but its optional.

  7.When keerai is cooked completely switch off the stove add thick coconut milk and can serve with rice and a simple pappad or a spicy side dish.
  

Notes

I have boiled the keerai in second milk with added water but you can use rice water called kalani thanni and cook.
Sure switch off the stove after adding thick extract if we boil then it will disintegrate.
I have added a pinch of sugar but its optional.

Keyword easy, kulambu,kuzhambu,gravy,semigravy, maindish