Manathakkali Keerai Thogayal Recipe
Manathakkali Keerai Thogayal recipe with stepwise photos. Serve mixed with rice or as a side dish.
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
- Manathakkali Keerai - 1 bunch
- Dry whole red chilies - 12 to 15
- Tamarind - 1 big lemon size
- Vengaya thalippu vadagam - 1/2 tbsp
- Chana dal - 2 tsp
- Garlic pods - 10 crushed
- Salt - to taste
- Oil - 1 tbsp
Clean, wash and dry the manathakkali leaves before hand.
Soak tamarind in 1/8 cup hot water for 10 mins.
How to make Manathakkali Keerai Thogayal:
Heat a pan with 1 tsp oil. Add dry red chilies till they slightly turn to a dark color. Drain and keep aside.
Add 1 more tsp oil to the same pan. Add manathakkali keerai and saute well till they shrink in size, change color completely. Take the pan off fire. Keep aside to cool.
Transfer sauteed keerai, roasted red chilies, drained tamarind and salt to a mixer jar.
Grind to a smooth paste using little water that is used to soak the tamarind. Keep aside.
Heat the same pan with 1 tsp oil. Season with vengaya thalippu vadagam and chana dal.
Add crushed garlic pods and cook over low flame till the chana dal turn golden in color and the garlic turns to brown color.
Add the ground keerai paste to the pan and mix well.
Cook over low flame for 1 minute mixing well. Switch off the stove.
Manathakkali keerai thogayal is ready.
How to serve Manathakkali keerai thogayal:
Take required amount of cooked hot rice in a plate. Add 1 to 2 tsp of sesame oil or ghee, required amount of manathakkali keerai thogayal, say 3 to 4 tsp and mix well using your finger tips. Serve this rice with chips of appalam.
You can also serve this thogayal as a side dish to any kulambu sadam.