Manathakali keerai has enormous health benefits especially in treating mouth ulcers and stomach ulcers.Manathakali keerai is more bitter to taste compared to other keerai varieties,so you can subside the taste by adding more dhal while preparing them.
They are easy to clean as well ,only the leaf part is used to make kootu.The berries can be made used to make delicious MANATHAKALI  KAI KULAMBU

INGREDIENTS

2 cups manathakali keerai (only the leaves)

1/4 cup moong dhal (siru paruppu)

2 tbsp grated coconut

1 onion (chopped)

1 dried red chilly

1/2 tsp turmeric powder

1/4 tsp mustard seeds

1/2 tsp urad dhal

1 tbsp oil

Salt to taste

METHOD

Pressure cook the moong dhal with 1/2 cup water and keep it aside.

Mean while clean,wash and chop the keerai.In a wide pan add the chopped keerai and saute for 3 mins on medium flame.

Add cooked dhal,water,turmeric powder and salt to the keerai(greens).Let it cook for 8-10 mins in low flame with a closed lid.

Once completely cooked,add the grated coconut and switch off the flame.Mix the coconut well with the greens.

Heat oil in a small kadai,add mustard seeds,urad dal,red chilly when it splutters add the onions and saute for 2 mins.Switch off the flame and add it to the greens.

Serve the Manathakali keerai kootu with steamed rice and ghee.

TAKE CARE TIPS

You can use toor dal for moon dal.

Wash the greens before chopping to prevent nutrient loss.