Manathakkali Chutney [Black night shade Chutney]


Manathakkali Chutney[Black night shade Chutney]


Cuisine Style: South India | Cooking Time: 10 minutes | To Serve: 4 | Take with: Idli, Dosai, Rice, Chapathi | Type : Gravy, kulambhu, Curry, Masala

Ingredients (for paste)

  • manathakkali [Black night shade Leaves] - 1 bunch
  • Small onion - 4
  • Green chilli - 2
  • Coconut grated - 2 tbsp
  • Garlic - 2 cloves
  • Ginger - 1 tbsp [grated]
  • Tamarind – ¼  inch [optional]
  • Urad dal - ½ tbsp
  • Bengal gram - ½ tbsp
  • Oil - 3 tbsp
  • Salt to taste
  • Water as required

For seasoning [optional]

  • Dry red chilli - 1
  • Curry leaves - 1 spring
  • Mustard seeds - ½ tsp
  • Bengal gram - ½ tsp
  • Urad dal - ½ tsp
  • Oil - 1 tbsp

Preparation

  • Heat pan with 2 tbsp of oil gently sauté manatthakali leaves for 2 min, add 2 tbsp of water if required.
  • Heat pan with oil roast all ingredients one by one. Transferred to mixer, add salt and cooked manathakkali leaves and coarse grind. Add water and grind well [ don’t add too much of water ].
  • Heat pan with oil add seasoning ingredients one done cut off the heat.
  • Put the ground paste onto the then pan.
  • Serve with rice, idli, dosa, chapati.

Note

  • This is the base paste for Manathakali soup. Add pinch of sugar while preparing the soup.

Tip

  • Don’t overcook manatthakkali leaves. It loses its color and flavor .

Manatthakali Chutney[Black night shade Chutney] For Ulcer

Manathakkali Chutney[Black night shade Chutney]

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