Manathakkali Keerai Poriyal (Black Nightshade Stir Fry)
Authentic South Indian Food Creator · Home Chef
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Manathakkali Keerai Poriyal is a traditional Tamil Nadu recipe that brings together the goodness of black nightshade leaves with simple South Indian spices. This humble keerai holds a special place in Tamil households, known not just for its distinctive slightly bitter taste but also for its incredible medicinal properties that have been cherished for generations.
Growing up in Tamil homes, manathakkali keerai was often prepared by our grandmothers who understood its health benefits - from boosting immunity to aiding digestion. The tiny black berries and tender leaves of this plant are transformed into a delicious poriyal that pairs wonderfully with hot rice and a dollop of ghee. It's comfort food that nourishes both body and soul.
This quick and easy stir-fry recipe respects the traditional cooking methods while keeping it simple enough for everyday cooking. The tempering of mustard seeds, urad dal, and curry leaves adds that authentic South Indian touch that makes every bite memorable. Whether you're new to cooking greens or a seasoned cook, this manathakkali keerai poriyal will become a regular in your healthy meal rotation.
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Ingredients(12 items)
Instructions
💡 Tap a step to mark it doneThoroughly wash the manathakkali keerai leaves and berries in running water multiple times to remove any dirt. Drain well and roughly chop them.
Heat oil in a kadai or pan over medium flame. Add mustard seeds and let them splutter.
Add urad dal and chana dal. Sauté until the dals turn golden brown.
Add dry red chillies and curry leaves. Sauté for a few seconds until aromatic.
Add finely chopped onions and slit green chillies. Sauté until onions turn translucent.
Add turmeric powder and mix well.
Add the chopped manathakkali keerai along with salt. Mix everything together.
Cover with a lid and cook on low flame for 8-10 minutes, stirring occasionally until the greens are wilted and cooked through.
Once the keerai is cooked and any excess moisture has evaporated, add grated coconut and mix well.
Cook for another 2 minutes and switch off the flame. Serve hot with rice and rasam.
Tips and Tricks
- Wash the manathakkali keerai thoroughly at least 3-4 times to remove all dirt and impurities
- Don't add water while cooking as the greens will release their own moisture
- Adjust the spice level by increasing or decreasing the number of green chillies and red chillies
- Fresh grated coconut adds the best flavor, but you can use frozen grated coconut as well
- This poriyal tastes best when served fresh and hot with steamed rice and ghee
⚠️ Nutrition values could not be verified for this recipe. Please check manually.
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