Go Back

Manathakkali Keerai Thogayal Recipe

Manathakkali Keerai Thogayal recipe with stepwise photos. Serve mixed with rice or as a side dish.
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Course Side Dish
Cuisine South Indian
Servings 4


  • 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.