It’s an excellent and healthy side dish in any healthy meal. Manthakkali Keerai has lots and lots of medicinal value. I used Manathakkali keerai (leaves of black nightshade) combining moong dal and made dry curry.
They taste good and can be used as a side dish. Moong dal when cooked direct till it is 3/4 done and combined with any green will taste good and give the curry consistency. Manathakkali Plant is very common in South India. It’s a medicinal plant and used widely in Ayurvedic medicine. Leaves of this plant are believed to cure stomach related problems and liver problems.
Check out some other poriyal varieties
Recipe Type: Side dish
1. Pluck the good manathakkali leaves from the plant. Wash them thoroughly and chop them nicely. Soak the Payatham Paruppu in water and cook them separately and keep the cooked dal ready.
2. In a kadai / pan, add oil first. Finish the tempering process by adding hing, mustard seeds, urad dal, and dry red chillies into the pan. Add the chopped leaves into the pan. Sprinkle some water and allow them to cook for 2-3 minutes with the lid closed.
3. When it’s cooked, add the cooked Moong Dal, required amount of salt into the pan and fry for another 2 minutes. Switch off the flame and garnish with some fresh coconut flakes on its top.
4. A healthy side dish is ready to be served.
Coconut gratings can be added while switching off the flame.