Apr 4, 2012

Manathakali Keerai Poodi/ Powder

One fine day i found 5-6 bunches of Manathakali Keerai. Please read the link of Wikipedia >>>  http://en.wikipedia.org/wiki/Solanum_nigrum to know the features of this spinach.
I tried to find the exact name of this plant and its called as Black Nightshade. As i browsed still further about this wonderful plant which has high medicinal properties. It has the element to cure ulcers, cleans of bad enzymes. But, the other side of the fact is that its berries are considered to be poisonous when they are ripe.
Down south of India even the berries of the plant are eaten when they are green. The green berries are mostly dried under sun, salted and then fried in oil. Which is very much edible.

 Well from my childhood i have seen my mom, grand mothers making Manathakali Keerai kootu, Koyambu, Curry etc.. but for the first time i have tried to innovate a bit and made powder from the leaves of this spinach. This keerai has absolute medicinal properties and can cure ulcers, stomach aches.
Making every 2 weeks gushes out bad worms from our system.

Leaves of Manathakali Keerai - 3 cups (Washed and dried)
Dry red chilly - 3-4
Channa dal - 1/2 cup
Asafatida - 1tps
Vellam/Jaggery - 2tbs
Salt to taste or approx - 1tbs

Method/ Vidhiee:
1. First step is to separate leaves from the stem. Then wash them thoroughly.
2. Drain excess water wipe them with soft cotton towel.
3. Dry them under sun (1 day) / under shade (2-3 days)
4. On the day of doing this powder follow the below steps.
5. Heat a pan dry roast channa dal till they turn light brown.
6. Dry roast red chilly after plucking their nodes.
7. Also saute the dried leaves on the pan till they turn crisp
8. .Off the flame and just saute the asafatida and salt.
9. After all ingredients cools down. In a mixer jar put channa dal, red chilly, asafatida, salt, jaggery.
10. Grind them into fine powder.

How to eat ?????
Have hot steamed white rice. Pour some spoons of til oil/ ghee mix well. Add the Manathakali powder mix well and eat 3-4 balls of it. I must really say first the toungue would taste jaggery then salt, at last the bitterness of the leaf.

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