Manathakkali Keerai Paruppu Masiyal

South Indian, Spinach 0 comments

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 - Manathakkali Keerai Paruppu Masiyal

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.

Manathakkali Keerai Paruppu Masiyal 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.

manathakkali keerai paruppu masiyal 380x380 - Manathakkali Keerai Paruppu Masiyal
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Manathakkali Keerai Paruppu Masiyal Recipe Recipe

Manathakkali 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 mins
Cook Time20 mins
Course: Main Course
Cuisine: South Indian
Keyword: Keerai, Masiyal, Spinach Stew
Servings: 2

Ingredients for Manathakkali Keerai Paruppu Masiyal Recipe

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

How to make Manathakkali Keerai Paruppu Masiyal Recipe

  • Clean, 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.

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