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HomeVegetarianSouth IndianManathakkali Keerai Paruppu Masiyal Manathakkali Keerai Paruppu Masiyal Recipe By Praveen Kumar |
Published May 10, 2019 | South Indian, Spinach | No Comment Facebook Twitter Pinterest Keerai Masiyal is a popular South Indian (especially Tamil Nadu) dish and served with hot rice. Manathakkali Keerai (or known as Black Nightshade in English and Makoi in Hindi) is rich in nutrients with lots of medicinal properties. Consumption of manathakkali keerai improves digestion, treats constipation, ulcers, headache, skin infections and is good for pregnant women. Its leaves are rarely used in Indian cuisines but we see it in a couple of recipes in the traditional Tamil cuisines.Manathakkali Keerai Paruppu Masiyal is a soupy curry made from the leaves. You can serve it with hot steamed rice or rotis and it is easy to cook as well.People who suffer from mouth ulcer chew these leaves as it provides instant relief. It improves digestion, reduces headache and cures skin diseases as well. Moreover, it is also deemed to be healthy for pregnant women.Ingredients such as moong dal, tomatoes, red chilies (dry), garlic, mustard seeds, etc. play an important role in this recipe. The Keerai is finely chopped and mashed in order to prepare a smooth curry which tastes wonderful and soupy.It can be also eaten as a side dish along with other traditional South Indian recipes such as rasam or hot curry. It is neither too spicy nor too plain but tastes rich and delightful at the same time. Some people mix it with ghee and rice as it blends well with both of them.Use only the leaves and avoid the stem at all times as it is bitter to taste and will spoil the taste of your dish. Keerai is a bit hard to digest and therefore people who do not have a powerful digestive system must avoid this dish for dinners.Do not forget to chop the Keerai leaves finely so that they get smoothly blended with the spices. Keerai leaves also provide relief from stomach irritation, muscle spasms, etc. and is also believed to be useful in handling nervousness. Print Recipe0 from 0 votesManathakkali Keerai Paruppu Masiyal RecipeManathakkali Keerai Paruppu Masiyal is a soupy curry made from the Manathakkali Keerai leaves. It can be served with hot steamed rice or rotis.
Prep Time10 minsCook Time20 minsCourse: Main CourseCuisine: South IndianKeyword: Keerai, Masiyal, Spinach StewServings: 2Ingredients for Manathakkali Keerai Paruppu Masiyal Recipe2 Cups Manathakkali Keerai100 g Moong Dal4 Tomatoes Ripe, red4 cloves Garlic4 Dry Red Chillies1 tsp Mustard SeedsSalt As per tasteOil As requiredHow to make Manathakkali Keerai Paruppu Masiyal RecipeClean, wash and finely chop the keerai.Pressure cook the keerai, tomatoes, garlic and moong dal until 3 to 5 whistles, adding enough water.When the pressure has reduced, open the lid.Add salt as per taste and mash well.Heat the oil in a frying pan.Fry the red chillies and mustard seeds.Pour this over the masiyal and stir once.Serve with hot rice. You might also like these recipes Mango Pulissery Veg Kothu Parotta Murungai Keerai Poriyal (Drumstick Leaves Poriyal) Garlic Paruppu Podi Brown Rice Pongal Neer Mor Recent Recipes Manathakkali Keerai Paruppu Masiyal Mahi Tikka (Roasted Fish Tikka) Bamboo Rice Biryani Chicken and Mango Rice Paper Rolls Bombay Bread Toast Tandoori Fish Feel free to comment or share your thoughts on this Manathakkali Keerai Paruppu Masiyal Recipe from Awesome Cuisine. 2 thoughts on “Tandoori Fish” Tanya Justice said on March 2, 2017 at 11:26 pm How many ppl does this recipe feed. I’m going to make it for 22 ppl. Elizabeth Farrow said on March 15, 2016 at 9:51 pm tandoori fish recipe Leave a Reply Cancel reply Your email address will not be published. Required fields are marked *CommentName * Email * Sign up to our newsletter report this ad
