Friday, November 14, 2014

Manathakkali Keerai Chutney

Hi Friends,

My Today's post is on Manathakkali Keerai chutney (Black Nightshade Chutney).(Botanical name- Solanum nigrum)

Manathakkali Keerai health benefits are enormous. It cures many stomach related problems, ulcer and piles. It improves digestion and best food during pregnancy.

Many dishes are made out of this keerai. I have tried chutney out of this.


  • Small onion - 1 cup
  • Urad dhal - 2 tbsp
  • Manathakkali Keerai - 2 Cups
  • Garlic - 5 Pods 
  • Coconut - 2 teaspoon (optional)
  • Red chillies - 3-5 Nos
  • Tamarind - gooseberry size
  • Oil - 1 teaspoon

To Saute:

  • Oil - 1/2 teaspoon
  • Mustard seeds - 1/4 teaspoon
  • Red chilles - 2 Nos
  • Urad dhal - 1 teaspoon
  • Asafoetida - a pinch
  • Curry leaves - a few 
  • Chopped Onion - few


  1. Heat the kadai and add few drop of oil. When it is hot add urad dhal, red chilli and fry till dhal is brown in color and keep aside.
  2. In the same kadai add some oil and add small onion, garlic and fry until it becomes translucent.
  3. Now add keerai, salt, tamarind and fry until the raw smell goes off.
  4. Now add coconut to it and fry for a minute and switch off the flame and allow it to cool.
  5. Add all fried ingredients to the mixie/blender and grind it into a smooth paste.
  6. Heat the kadai and add the oil and add items one by one under To saute. and fry well and add to the chutney mix.
  7. It goes well with Idli, Dosa and rice.

Happy Cooking

1 comment:

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