Manathakkali Paruppu Keerai Recipe | Black Night Shade Spinch Dal | Paruppu Keerai Masiyal with Manathakkali Keerai

Manathakkali Keerai or Black Night Shade is a short-lived perennial shrub that grows almost everywhere. Its fruit is called as Sunberry or Wonder Cherry. Both the fruit and leaves are important ingredients in Indian medicine. It cures the stomach problems, mouth ulcers and reduces body heat. 

Though I am not familiar with this, my neighbor akka introduces it to me. She showed it to us that was grown in our backyard itself. Happy loves to have the berries, whenever we water the plants she plucks the berries and enjoys it :). Since it was abundantly available in my home, I make use of it more often these days. I make this paruppu keerai and mix it with ghee, rice for Happy's Lunch. Here we go for the simple and healthy recipe:
Ingredients:
Manathakkali Keerai - 1 bunch 
Tuvar Dal - 2 tbsp 
Moong Dal - 2 tbsp 
Tomato - 2 Small
Green Chilli - 2 to 3 
Salt - as required 
To Temper: 
Oil - 1 tsp 
Mustard - 1 tsp 
Vengaya Vadam(Thalippu Vadagam) - 1 tsp 
Big Onion - 1(Chopped finely) 
Garlic - 5 cloves(crushed)
Method:
1. Pluck the leaves from the stem. Clean and wash the plucked manathakkali keerai. In a pressure cooker add the washed keerai, chopped tomato, green chilli and washed dals(Tuvar, Moong).
2. Add required water and pressure cook for 6 to 7 whistles. Once the pressure releases, open the cooker and mash it completely. In a pan add some oil and allow the mustard to crackle. Then add the vengaya vadagam and saute it.
3. Now add the chopped onion and cook until it turns transparent. Along with this add the crushed garlic. Finally add the mashed dal and spinach. Add required salt, water and bring it to boil. Switch off the flame when it thickens.
Serve the yummy and healthy paruppu keerai with cooked rice and ghee.
Points to remember:
  • The manathakkali keerai takes more time to cook than usual spinach, hence pressure cook for 3 to 4 extra whistles.
  • I made the recipe very simple with minimal ingredients, but if you prefer, you can add turmeric powder and asafoetida.
  • I used both the dals, you can skip any one of the dal if you prefer.
Warm Regards,
Happy's Cook - Divya

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