Manathakkali keerai is a green leafy vegetable available in local markets. The English names are ‘black night shade’, ‘sunberry’ and ‘wonder cherry’. The botanical name is Solanum nigrum. It is also called as kamanchi chettu in Telugu, Makoy in Hindi and kakkesappu in Kannada.
The berry like manathakkali is edible. The riped ones can be consumed directly. It tastes sweet and aids to control stomach pain, mouth ulcers and stomach ulcers. The unripe ones will be bitter but hs medicinal values.
This manathakkali keerai is a coolant. It helps to cure inflammatory conditions, menstrual cramps, eye diseases, liver disorders and skin ailments.
- Manathakkali Keerai – 1 bunch
- Shallots – (4-5)
- Tomato – 1
- Clove – 1
- Cinnamon stick – a small piece
- Cumin powder – 1/2 tsp
- Black pepper powder – 1/2 tsp
- Water – 3 cups
- Salt – As per the taste required
- Pluck the leaves of the manathakkali keerai. Tiny manathakkali keerai fruits or seeds can also be used.
- Wash and rinse the keerai well to remove the dirt and impurities.
- In a pressure cooker, add the leaves of the keerai, chopped onions, chopped tomato, clove, cinnamon stick and cumin powder.
- Add required water to it.
- Pressure cook it for 1 whistle in high flame and for 4 whistles in low flame.
- Allow the pressure to escape by itself.
- Transfer the soup to the serving bowl.
- Add black pepper powder and salt.
- Mix it well and serve hot.
- Adjust the seasoning as per the taste desired.
- This is clear keerai soup. If you want it to be thick, any one from the following can be added. Corn flour, milk, coconut milk or grated coconut can be added.
- If you want the soup to be green, allow the pressure cooked keerai to cool. Separate the broth from the keerai. Grind all the ingredients except the broth. Mix the ground mixture along the broth. Allow it to boil and serve hot.
- Garlic or ginger can be added if preferred.
- Garam masala powder can be added for taste enhancement.