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manathakkali keerai thanni saaru

manathakkali keerai thanni saaru / soup for rice

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Total Time 25 minutes
Course: Lunch
Cuisine: Indian, SouthIndian
Ingredients Method Notes

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

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

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.