Tuesday 8 March 2016

Manathakkali Keerai Thanni Saru Recipe/மணத்தக்காளி கீரை தண்ணி சாறு/Black Nightshade Soup with Coconut Milk/Solanum Nigrum Soup/Makoi Soup with Coconut Milk-Keeraithanni Recipe with Video in both English & Tamil

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. After I got married, when I made this recipe, my husband and my in-laws 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 & healthy Keerai Recipes here. Please check out the video for for both English & Tamil Recipe

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


Manathakkali Keerai/Black Night Shade/Makoi

1 bunch [about 2 cups]

Small Onions/Sambar Vengaya

12 - 15 [peeled and sliced]

Green Chillies


Coconut Milk

1 ½-2 cups [thick]

Rice Washed Water/Kazhani Thanni

2 cups


As needed

 For Tempering 


2 tsp

Cumin Seeds

1 tsp

Urad Dal

1 tsp

Dry Red Chillies


Preparation Time: 10-15 minutes          Recipe Category: Main course, Lunch

Cooking Time: 20-25 minutes                 Recipe Cuisine: Tamil Nadu, India

Author: Priya Anandakumar

Do not forget to check out other keerai varieties & healthy Keerai Recipes here.

Other Manathakkali Keerai Recipes

Manthakkali Keerai Thuvaiyal

Manathakkali Keerai Kootu

Here's a short video on how to make Keerai Thanni in English & Tamil


Manthakkali Keerai

Pluck the manathakkali leaves and discard the stem. 

Wash the leaves thoroughly with water 2-3 times and drain it to get rid of all the mud. Make sure there is no mud left in the keerai.

Add rice to a bowl, add water wash it once and drain the water. Add 2 cups of water again to the rice, wash thoroughly and drain the water to another bowl . This water is called as Kazhani Thanneer or Rice washed water.

Take the mananthakkali leaves in a pan and add the kazhani thanneer/rice washed water.

Now add shallots/sambar vengayam, green chillies, salt and let it cook for about 10-12 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  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.


Hello everybody,
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Priya Anandakumar