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MANATHAKKALI

These leaves are very healthy. Especially during the summer, as they help in cooling the body. Inherently, they have a sort of slight bitterness in them. But this dish in the end tastes very good, and is well liked by everyone. This is a great way of including the leaves in our diet.
Prep Time15 mins
Active Time30 mins
Total Time45 mins
Course: Side Dish
Cuisine: South Indian
Keyword: Gravy, Kootu, kuzhambu, Manathakkali
Yield: 5 People
Author: SRIMATHI SUNDARARAMAN

Materials

  • 2 Cups Manathakkali leaves cleaned and washed
  • 1/2 Cup Thuvar/Toor dal Thuvaram paruppu in Tamil
  • 10 Onions Small, Sliced
  • 1 Tomato Large, chopped
  • 2 Green Chillies
  • 1 Red Chilly
  • Few curry leaves
  • 1 tsp Mustard seeds
  • 1 tsp Cumin seeds
  • 1 tsp Urad dal
  • 1/4 tsp Asafoetida
  • Gooseberry sized Tamarind Soaked in 1 cup of hot water
  • 2 tsp Oil

Instructions

  • Add thuvar/toor dal in a vessel.
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  • Along with it, add the manathakali leaves.
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  • Add 3/4 cup of water, place it in a pressure cooker and cook for 3 whistles.
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  • Allow the pressure to settle down. Mash the leaves and dal and keep it aside.
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  • Heat oil in a kadai.
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  • Add mustard seeds, when they start spluterring, add jeera, green chillies, red chilly, curry leaves, asafoetida and urad dal. Saute till the dal becomes light brown.
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  • Now, add onions and saute till they become translucent.
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  • Add chopped tomato and saute for a while.
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  • Extract the tamarind juice and add it to the kadai once the tomatoes soften. Allow it to boil.
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  • Add salt and cook till the raw smell of tamarind goes.
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  • Add the mashed thuvar dal and manathakkali leaves to the kadai. Cook till the gravy thickens.
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  • Now the Manathakkali kuzhambu is ready to be served. Serve it hot along with rice or roti.
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Notes

  1. We are lucky to have this leaves from our garden, but they are also available in stores. Manathakkali14
  2. While cooking the thuvar dal and manathakkali leaves in the pressure cooker add 1/4 tsp turmeric powder. This will give a nice colour to the gravy later.