Manathakkali keerai kootu preparation time 20 to 25 mins
Manathakkali is good to bring down the mouth ulcer. When we chew the fresh manathakkali leaves it will reduce the ulcer in mouth which is due to heat or ulcer in stomach
Health Tips: Green contains more iron, low fat, high protein, calcium, fibre and other vitamins so, include more greens. If possible you can make dishes using greens daily.
Ingredients:- Manathakkali leaves - 2 cups (washed and tear away the leaves using hand (without knife) because my in-law used to say when chopped using knife it will be bitter she used to remove the centre vein of the leaf but I won't remove. I just want to utilize the health part of the leaf so we can consume along with slight bitterness if it is healthy like medicine).
Turmeric - ¼ tsp
Sambar powder - 1 and 1/4 tsp
Salt - to taste
Water - 1 or 1 ½ cup water (till the greens get immersed)
Cumin seed and crushed black pepper - ¼ tsp
Roasted Cumin seed powder - 1 tbsp
Urad dhal - 1 tsp
Toor dhal (Thuvaram paruppu) - one cup (pressure cooked).
Grated coconut - 2 tbsp (optional)
Sesame oil - 1 tsp
Preparation method:- Boil water with turmeric, sambar powder and salt. When water boils add manathakkali keerai and cook till the greens are tender/cooked. It will take only few mins to cook.
Add cooked dhal to greens and boil.
In a tawa urad dhal (turns golden brown), cumin seed (jeera will splutter) and crushed pepper or if you have thalikkum vadagam (which contains jeera, urad dhal, onion, mustard, castor oil, etc) it can be used. Add to kootu
Add grated coconut and roasted cumin powder to kootu and serve.
Manathakkali kootu will bring down the body heat and is healthy with low fat, high protein, iron calcium, fiber, etc. Keerai kootu can be taken with rice/chapatti/roti.
Note: While cooking greens don't cover the vessel with lid because greens colour will become dark. Immediately transfer to serving bowl to avoid further cooking.
Manathakkali is good to bring down the mouth ulcer. When we chew the fresh manathakkali leaves it will reduce the ulcer in mouth which is due to heat or ulcer in stomach
Health Tips: Green contains more iron, low fat, high protein, calcium, fibre and other vitamins so, include more greens. If possible you can make dishes using greens daily.
Ingredients:- Manathakkali leaves - 2 cups (washed and tear away the leaves using hand (without knife) because my in-law used to say when chopped using knife it will be bitter she used to remove the centre vein of the leaf but I won't remove. I just want to utilize the health part of the leaf so we can consume along with slight bitterness if it is healthy like medicine).
Turmeric - ¼ tsp
Sambar powder - 1 and 1/4 tsp
Salt - to taste
Water - 1 or 1 ½ cup water (till the greens get immersed)
Cumin seed and crushed black pepper - ¼ tsp
Roasted Cumin seed powder - 1 tbsp
Urad dhal - 1 tsp
Toor dhal (Thuvaram paruppu) - one cup (pressure cooked).
Grated coconut - 2 tbsp (optional)
Sesame oil - 1 tsp
Preparation method:- Boil water with turmeric, sambar powder and salt. When water boils add manathakkali keerai and cook till the greens are tender/cooked. It will take only few mins to cook.
Add cooked dhal to greens and boil.
In a tawa urad dhal (turns golden brown), cumin seed (jeera will splutter) and crushed pepper or if you have thalikkum vadagam (which contains jeera, urad dhal, onion, mustard, castor oil, etc) it can be used. Add to kootu
Add grated coconut and roasted cumin powder to kootu and serve.
Manathakkali kootu will bring down the body heat and is healthy with low fat, high protein, iron calcium, fiber, etc. Keerai kootu can be taken with rice/chapatti/roti.
Note: While cooking greens don't cover the vessel with lid because greens colour will become dark. Immediately transfer to serving bowl to avoid further cooking.
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