HomeFast FoodManathakkali Keerai Paruppu Masiyal Recipe

Manathakkali Keerai Paruppu Masiyal Recipe


Manathakkali Keerai Paruppu Masiyal is a soupy curry made out of the Manathakkali Keerai leaves. It may be served with sizzling steamed rice or rotis.

Manathakkali Keerai Paruppu Masiyal

Keerai Masiyal is a well-liked South Indian (particularly Tamil Nadu) dish and served with sizzling rice. Manathakkali Keerai (or often called Black Nightshade in English and Makoi in Hindi) is wealthy in vitamins with a number of medicinal properties. Consumption of manathakkali keerai improves digestion, treats constipation, ulcers, headache, pores and skin infections and is nice for pregnant girls. Its leaves are hardly ever utilized in Indian cuisines however we see it in a few recipes within the conventional Tamil cuisines.

Manathakkali Keerai Paruppu Masiyal

Manathakkali Keerai Paruppu Masiyal is a soupy curry made out of the leaves. You’ll be able to serve it with sizzling steamed rice or rotis and it’s straightforward to cook dinner as nicely.

Individuals who endure from mouth ulcer chew these leaves because it gives instantaneous aid. It improves digestion, reduces headache and cures pores and skin ailments as nicely. Furthermore, additionally it is deemed to be wholesome for pregnant girls.

Elements akin to moong dal, tomatoes, purple chilies (dry), garlic, mustard seeds, and many others. play an necessary function on this recipe. The Keerai is finely chopped and mashed with a view to put together a easy curry which tastes great and soupy.

Manathakkali Keerai Paruppu Masiyal may be additionally eaten as a facet dish together with different conventional South Indian recipes akin to rasam or sizzling curry. It’s neither too spicy nor too plain however tastes wealthy and pleasant on the identical time. Some individuals combine it with ghee and rice because it blends nicely with each of them.

Use solely the leaves and keep away from the stem always as it’s bitter to style and can spoil the style of your dish. Keerai is a bit laborious to digest and due to this fact individuals who should not have a strong digestive system should keep away from this dish for dinners.

Don’t forget to cut the Keerai leaves finely in order that they get easily blended with the spices. Keerai leaves additionally present aid from abdomen irritation, muscle spasms, and many others. and can also be believed to be helpful in dealing with nervousness.


Manathakkali Keerai Paruppu Masiyal

Manathakkali Keerai Paruppu Masiyal Recipe Recipe

Manathakkali Keerai Paruppu Masiyal is a soupy curry made out of the Manathakkali Keerai leaves. It may be served with sizzling steamed rice or rotis.

Prep Time10 minutes

Cook dinner Time20 minutes

Course: Fundamental Course

Delicacies: South Indian

Key phrase: Keerai, Masiyal, Spinach Stew

Servings: 2

Elements for Manathakkali Keerai Paruppu Masiyal Recipe

  • 2 Cups Manathakkali Keerai
  • 100 g Moong Dal
  • 4 Tomatoes Ripe, purple
  • 4 cloves Garlic
  • 4 Dry Crimson Chillies
  • 1 tsp Mustard Seeds
  • Salt As per style
  • Oil As required

Methods to make Manathakkali Keerai Paruppu Masiyal Recipe

  • Clear, wash and finely chop the keerai.

  • Stress cook dinner the keerai, tomatoes, garlic and moong dal till 3 to five whistles, including sufficient water.

  • When the stress has lowered, open the lid.

  • Add salt as per style and mash nicely.

  • Warmth the oil in a frying pan.

  • Fry the purple chillies and mustard seeds.

  • Pour this over the masiyal and stir as soon as.

  • Serve with sizzling rice.

Regularly Requested Questions on Manathakkali Keerai Paruppu Masiyal

What’s Manathakkali Keerai, and the place can I discover it?

Manathakkali Keerai, or Black Nightshade or Sunberry Greens, is a nutritious leafy vegetable broadly utilized in South Indian delicacies. It has small, darkish inexperienced leaves that style barely tangy and bitter. You’ll be able to normally discover Manathakkali Keerai in Indian grocery shops or native markets specialising in recent produce. Suppose you can’t discover recent Manathakkali Keerai. In that case, you can too search for dried or frozen variations of the greens, which may be equally scrumptious on this recipe.

Can I substitute Manathakkali Keerai with different greens?

Suppose you can’t discover Manathakkali Keerai or want a distinct inexperienced. You’ll be able to substitute it with different leafy greens like spinach, amaranth leaves (Arai Keerai), and even drumstick leaves (Murungai Keerai). Whereas the flavour profile will fluctuate barely, the dish’s essence stays intact. Be at liberty to experiment with totally different greens to find new flavours and textures in your Paruppu Masiyal.

Can I make Manathakkali Keerai Paruppu Masiyal with out including lentils?

Though lentils play a major function within the conventional preparation of Paruppu Masiyal, you may adapt the recipe to fit your preferences. Should you want to make a model with out lentils, you may omit them and give attention to the greens and spices. The ensuing dish could have a lighter texture however will nonetheless be full of greens and fragrant spices flavours. You may as well discover different variations of Masiyal, akin to Murungai Keerai Masiyal (Drumstick Leaves Masiyal), which doesn’t embody lentils however highlights the distinctive style of the greens.

Can I retailer Manathakkali Keerai Paruppu Masiyal?

Sure, you may retailer Manathakkali Keerai Paruppu Masiyal for later consumption. After getting ready the dish, enable it to chill right down to room temperature. Switch it to an hermetic container and refrigerate. It would keep recent for 2-3 days. Earlier than consuming, reheat the Masiyal on the stovetop or microwave till heated. The flavours develop and deepen over time, making the leftovers much more scrumptious. Simply devour it inside the really helpful timeframe to make sure its freshness.

What are some appropriate accompaniments for Manathakkali Keerai Paruppu Masiyal?

Manathakkali Keerai Paruppu Masiyal pairs splendidly with steamed rice or as an accompaniment to South Indian meals. Take pleasure in a dollop of ghee (clarified butter) on high for added richness. Moreover, it enhances dishes like Sambar, Rasam, and Mor Kuzhambu, making a harmonious mixture of flavours. Should you want an entire vegetarian meal, serve the Masiyal alongside papad (papadum) and a vegetable stir-fry (Poriyal). The number of these dishes will present a well-rounded and satisfying eating expertise.




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