Tuesday, 8 March 2016

Manathakkali Keerai Thanni Saru/Black Nightshade Soup with Coconut Milk/Solanum Nigrum Soup/Makoi Soup with Coconut Milk

Manathakkali keerai/Black nightshade has numerous medicinal properties. It is rich in antioxidants, iron, vitamins, minerals and loaded with calcium. The amount of phosphorous present in it helps in the growth and development of brain nerves.  Manathakkkali Keerai is an excellent cure for mouth ulcers and stomach ulcers. In Tamil medicine it said that you should consume the manathakkali keerai raw leaves [7-8] in the morning in empty stomach. This is an excellent remedy and cure for stomach and mouth ulcers. This manathakkali keerai thanni, prepared with coconut milk is my grandma’s recipe. AfterI got married, when I made this recipe [about 13 years back], my husband and my inlaws were surprised, it was really new to them and they loved it. Anyway friends try out this keerai thanni and post your comments. This keerai thanni or soup can be made with agathi keerai or murungai keerai which also has unique and wonderful taste.Do not forget to check out other keerai varieties here.

Here’s how to make Manathakkali Keerai Thanni with step by step photos…


Manathakkali Keerai
1 bunch [about 2 cups]
Small Onions/Sambar Vengaya
10 [peeled and sliced]
Green Chillies
Coconut Milk
1 ½ cup [thick]
Rice Washed Water/Kazhani Thanni
1 ½ -2 cups
As needed

For Tempering
2 tsp
Cumin Seeds
½ tsp
Dry Red Chillies


Pluck the manathakkali leaves and discard the stem. Wash the leaves thoroughly to get rid of all the mud.

Take the mananthakkali leaves, onions, green chillies in a deep pan.

Add kazhani thanni/rice washed water, salt to the keerai and cook for 10 minutes.

Meanwhile extract coconut milk from the coconut and keep it aside.

After the keerai is cooked add the coconut milk. After adding the coconut milk, boil for about a minute and switch off the stove.

Heat oil in a kadai, crackle cumin seeds, fry the dry red chillies and add it to the cooked Keerai thanni.

A very healthy, tasty and delectable Manathakkali Keerai thanni is ready to be enjoyed. Serve it hot with a cup of steam cooked hot white rice and baby potato fry.

Thank you all for visiting my space, please come back again for more simple, healthy and traditional recipe of TamilNadu from my kitchen.

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Have a great day and enjoy.

Until then I am signing off…


  1. Healthy and delicious green leaf saaru..

  2. wow i can have this as it is but this goes perfectly with rice

  3. I enjoyed this Keerai"masiyal"when we lived in Chennai. It was delicious with rice and a drop or two of Ghee! But, why "Kahzani thanni" in the recipe? Is that due to the thanni containing Carbo?

    1. Hi Tony,
      Thanks for contacting me, Keerai masiyal is different than keerai thanni. I hope you meant keerati thanni only. We use kazhani thanni because unpolished rice has vitamin b12 and when we use that water it is nutritious and makes it even more tasty. Anyway thanks a lot for your comments, I hope I answered your question. Keep visiting Priyas Virundhu.


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Priya Anandakumar



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