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manathakkali keerai soup recipe

Manathakkali Keerai Soup

Radhika
heathy & creamy soup made using manathakkali keerai. this soup is also vegan and gluten free.
Prep Time 15 mins
Cook Time 15 mins
Course Appetizer
Cuisine South Indian
Servings 2

Ingredients
  

  • Manathakkali Keerai or Black Night Shade Leaves - 1 cup
  • Moong dal - 1/4 cup
  • Turmeric powder - 1/4 tsp
  • Green chili - 1
  • Garlic - 3 pods
  • Shallots - 7 to 8 nos
  • Tomato - 1
  • Cumin seeds - 1/2 tsp
  • Coconut milk - 1/2 cup
  • Water - 1/2 cup
  • Salt - to taste
  • Coconut oil - 2 tsp



Instructions
 

Preparation:

  • 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.