Manathakkali Keerai Soup Recipe. A creamy, healthy soup that is so good for you.
This soup also happens to be vegan and gluten free.
“Manathakkali" is also called as "Black night shade”, “Sun berry” or "Wonder berry” in English.
The plant leaves called as Manathakkali keerai are available all around the year across Tamilnadu.
Whereas the berries of the plant are seasonal.
Both the leaves and the berries are known for their loaded medicinal & health benefits.
The leaves are known for their natural body cooling effects and their ability to soothe and cure mouth & stomach ulcers naturally.
The sun dried tiny berries of this plant also added in the cooking are known for their digestive properties and to increase a person’s appetite especially of those recovering from any illness.
This soup is basically inspired from the regular keerai kootu that we usually make for lunch.
When I suffered from mouth ulcers after medication, I wanted to have something soothing which would be as a meal in itself instead of making a kootu & having it with rice.
That’s how I started making this soup in the recent years and it has helped me tremendously by not only reducing my body heat but also with the mouth ulcers.
- Instead of cooking in the pressure cooker, you can also cook it in open pan.
- The soup’s consistency is your choice. Keep it either chunky or smooth & creamy.
- Adjust the thickness of the soup by increasing the quantity of the coconut milk.
I used homemade coconut milk to use in this soup. If you wish to make your own coconut milk at home, then do follow this video below
Do follow my YouTube Channel for more such video recipes.
Manathakkali Keerai Soup Recipe details below:
Manathakkali Keerai Soup
- Manathakkali Keerai or Black Night Shade Leaves - 1 cup
- Moong dal - ¼ cup
- Turmeric powder - ¼ tsp
- Green chili - 1
- Garlic - 3 pods
- Shallots - 7 to 8 nos
- Tomato - 1
- Cumin seeds - ½ tsp
- Coconut milk - ½ cup
- Water - ½ cup
- Salt - to taste
- Coconut oil - 2 tsp
- Pick, wash, drain & squeeze out the excess water from Manathakkali Keerai.
- Wash & soak moong dal for 10-15 mins.
- Peel both garlic and shallots & keep aside.
- Chop tomato into cubes.
How to make Manathakkali Keerai Soup:
- Heat coconut oil in a pressure cooker.
- Add cumin seeds and let it sizzle.
- Add slit green chili, garlic, shallots, tomato, manathakkali keerai and moongdal.
- Add water, turmeric powder, salt and mix well.
- Close the pressure cooker with a lid.
- Cook for 2 to 3 whistles.
- When the pressure releases by itself, open the lid.
- If using a manual blender: blend the soup to the desired consistency either chunky or smooth.
- Add the coconut milk, black pepper, mix well and serve.
- If using a blender jar: let it cool for 1-2 min, transfer the contents of the cooker to the jar.
- Add coconut milk, black pepper to the blender and blend the soup to the desired consistency either chunky or smooth.
- Pour into bowls and serve warm.