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BLACK NIGHT SHADE LEAVES (MANATHAKKALI KEERAI) THANNI SAARU (SOUP)


BLACK NIGHT SHADE LEAVES (MANATHAKKALI KEERAI) THANNI SAARU (SOUP)

Manathakkali keerai(Black night shade leaves)is one of the very good medicinal herb which is very good in curing ulcers, both stomach and mouth ulcers. You can even chew the leaf as raw daily in the morning to relieve from mouth ulcers.

This thanni saru(soup) is really a tasty yummy soup made using mnathakkaali leaves along with coconut milk and cumin seeds. Youcan even make simple kootu with this leaves, but I would say, this thanni saru is the best recipe to prepare with manathakkali leaves, That much I love this yummy thanni saru.
BLACK NIGHT SHADE LEAVES (MANATHAKKALI KEERAI) THANNI SAARU (SOUP)


We can even drink this thanni saru as such or mix with hot rice and relish. As we have added coconut milk and cumin with this leaves, this thanni saru will act as a good coolant too.

My amma used to eat few leaves as raw whenever she have mouth ulcers. And mostly makes thanni saru only with this leaves atleast monthly once, as we had a lot of manathakkali plant in our backyards. She even prepare the vatral with the manathakkali kai. With these vatrals we can make yummy vatha kuzhambu.

With the same recipe we can make agathi keerai thanni saru too, in which agathi keerai is used instead of manathakkali keerai.
BLACK NIGHT SHADE LEAVES (MANATHAKKALI KEERAI) THANNI SAARU (SOUP)


OK, now let’s move on to this recipe.

MANATHAKKALI KEERAI THANNI SARU
(Black night shade soup)
SOAKING TIME: - | PREPARATION TIME: 10 MINS | COOKING TIME: 20 MIN
BLACK NIGHT SHADE LEAVES (MANATHAKKALI KEERAI) THANNI SAARU (SOUP)


AUTHOR: KUZHALIS SAMAIYALARAI
RECIPE TYPE: SNACKS
CUISINE: SOUTH INDIAN
SERVES: 3 PERSONS

INGREDIENTS:
                                    1 cup tightly packed Black night shade leaves
                                    1 cup coconut milk
                                    Salt to taste
                                    3 cups rice rinced water(kazhani thanni/arisi kazhuviya thanneer)
                                    1 tablespoon cumin seeds
                                    10 shallots (small onion)
                                                                       
PREPARATION:
Pluck the good leaves only from the stem. Discard the stem.
Wash the leaves in running water and set aside.
Take the coconut milk from the coconut. I mixed all the three extracts of the coconut milk and used.
Finely Chop the shallots and set aside.
Crush the cumin seeds with a mortar and pestle and keep it ready.
Rinse the rice and discard the water drained for first two times. Then collect the water from washing the rice afterwards and keep it ready.
Or else simply you can use plain water. But rice water will give nice flavor and taste to the soup.
METHOD:
In a sauce pan, take the rice rinced water(kazhani thanneer) or plain water and let it boil.
Then add the cleaned and washed manathakkali keerai(black night shade leaves) , chopped shallots, and crushed cumin seeds.
Allow it to boil for 10 to 15 minutes, till the leaves gets cooked properly.
While boiling you will get a mixed unique smell of the cumin, leaves and shallots. Will be divine!! J
Then add the salt and mix well.
Finally add the coconut milk and switch off the heat. No need to make it boil after adding the coconut milk.
Serve hot as it is as soup or mix with hot rice and relish!!!

NOTES:
I have mixed all the extracts and used, you can even use 1st and 2nd extract only.
This black night shade leaves will take little more time to cook than other green leaves.
This recipe doesn’t have any ingredient to get spiciness, as we are having this soup for ulcer. If you want, you can add a green chilli for spiciness.
After adding coconut milk don’t allow the thanni saru to boil, because it will get curdled.

VIDEO RECIPE:


STEP BY STEP PHOTOS:

 In a sauce pan, take the rice rinced water(kazhani thanneer) or plain water and let it boil.

Then add the cleaned and washed manathakkali keerai(black night shade leaves) , chopped shallots, and crushed cumin seeds.

BLACK NIGHT SHADE LEAVES (MANATHAKKALI KEERAI) THANNI SAARU (SOUP)


BLACK NIGHT SHADE LEAVES (MANATHAKKALI KEERAI) THANNI SAARU (SOUP)

Allow it to boil for 10 to 15 minutes, till the leaves gets cooked properly.
While boiling you will get a mixed unique smell of the cumin, leaves and shallots. Will be divine!! J
Then add the salt and mix well.
Finally add the coconut milk and switch off the heat. No need to make it boil after adding the coconut milk.
BLACK NIGHT SHADE LEAVES (MANATHAKKALI KEERAI) THANNI SAARU (SOUP)

Serve hot as it is as soup or mix with hot rice and relish!!!
BLACK NIGHT SHADE LEAVES (MANATHAKKALI KEERAI) THANNI SAARU (SOUP)


Do try this recipe and please don’t forget to give your feedback in comments.

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