Manathakkali Keerai Masiyal Recipe | Side Dish for Lunch
Manathakkali keerai masiyal - South Indian style masiyal with manathakkali /black nightshade and moong dal.
Prep Time15 minutes mins
Cook Time25 minutes mins
Total Time40 minutes mins
Course: Curry
Cuisine: South Indian
Calories:
Author: Kalyani
- Manathakkali Keerai - 2 cups
- Moong dal - 3 tbsp
- Tomato - 1 medium sized
- Turmeric Powder - ¼ tsp
- Salt - as required
To Grind
- Fried gram dal- 1 tbsp
- Cumin seeds - 1 tsp
- Red chillies - 2
To Temper
- Ghee - 1 tsp
- Mustard seeds- ½ tsp
- Urad dal - ½ tsp
- Hing - a generous pinch
Preparation
Take the manathakkali keerai bunch and take the leaves alone from the stem. Wash it twice to completely get rid of the muds. Then chop the leaves roughly and keep aside.
Grind fried gram dal, red chillies and cumin seeds with little water to a fine paste and keep it ready.
Method
Take a small pressure cooker and add washed manathakkali leaves along with moong dal, turneric powder , required salt and chopped tomatoes. Pressure cook it with ½ cup of water for three whistles. Open the cooker once pressure released and mash it well.
Mix everything together and boil the manathakkali masiyal in low flame for five minutes. Add ¼ cup of water if it is too thick. Once the masiyal becomes slightly thick, add the ground red chilli paste to the boiling masiyal.
Mix it well and boil the masiyal for three minutes and switch off the flame once everything comes together. Heat a tadka pan with ghee and add mustard seeds, urad dal and hing. Fry for a minute and remove from the pan. Switch off the flame and add it to the manathakkali keerai masiyal. Mix well and serve.
Serving: 3g