Manathakkali keerai thanni saaru

Ingredients

• 480 ml (2 cups, loosely packed)manathakkali keerai (black nightshade leaves)
• 80 g (1 cup)grated coconut
• 5small onions (shallots)
• ¼ tspsugar
• 1 tspcumin seeds
• As neededsalt and water

Instructions

1. 1

   Wash the greens

   Separate the leaves from the stems, wash them well and set them aside.

2. 2

   Prepare the seasonings

   Slice the shallots and lightly crush the cumin seeds.

3. 3

   Start the broth

   Bring 480 ml (2 cups) of water, or water drained from washing rice, to the boil. Add the sliced shallots, cumin, a pinch of sugar and the leaves.

4. 4

   Cook the greens

   Let the greens cook, adding salt when they are about halfway done.

5. 5

   Extract first milk

   Meanwhile, grind the coconut with 60 ml (¼ cup) of lukewarm water. Squeeze it by hand through a metal strainer to collect the first coconut milk.

6. 6

   Extract second milk

   Add a little more lukewarm water to the coconut pulp, then grind and strain it again to collect a second extraction.

7. 7

   Finish the saaru

   When the greens are cooked, switch off the heat, add the coconut milk and stir well.

8. 8

   Use the cooking time

   The greens take a while to cook, so extract the coconut milk while they simmer.

What is manathakkali keerai thanni saaru?

This is a South Indian greens broth made with manathakkali keerai, or black nightshade leaves, and coconut milk. It belongs to the home-style tradition of simmering greens with a few simple aromatics.

Here, the leaves cook with shallots and cumin before coconut milk is stirred in off the heat. That finishing step gives the broth a mellow coconut flavour without boiling the milk.

Nutrition and macros by portion

The nutrition label shows one serving as written: 107 calories, 2g protein, 7g carbs, 9g fat.

The coconut provides most of the fat and saturated fat, while the greens, shallots and small amount of sugar contribute most of the carbohydrates. The broth is modest in protein; serve it with lentils or another protein-rich side to make a more balanced meal.

Choosing and preparing the greens

Fresh leaves: Pick through the bunch and separate the leaves from any tough stems, then wash them thoroughly. The recipe gives a loosely packed measure, so avoid compressing the leaves into the cup.

Cumin and shallots: Lightly crushing the cumin releases its aroma, while sliced shallots soften as the greens cook. Keep the cumin only lightly crushed rather than grinding it to a powder.

Making fresh coconut milk

First extraction: Grind the grated coconut with lukewarm water, then squeeze it through a metal strainer. This first milk is the richer portion and is added after the heat is turned off.

Second extraction: Add a little more lukewarm water to the pulp and strain again. Keep both extractions for the finished broth.

Getting the greens tender

The leaves need time to soften in the simmering water, and the recipe does not specify an exact cooking duration. Check them as they cook and add the salt when they are about halfway done.

The leaves should be tender before you turn off the heat. Make the coconut milk while they cook, as the method suggests, so it is ready to stir in.

When to add the coconut milk

Off the heat: Turn off the flame before adding the extracted milk, then stir it through the cooked greens. This keeps the coconut finish gentle and avoids bringing the milk to a boil.

Adjust the consistency: The broth is intended to be light and pourable. If it seems too concentrated, loosen it with a little water before serving.

Serving the broth

Serve the saaru warm as part of a South Indian-style meal, alongside rice and a vegetable side. Its mild, savoury flavour also works as a small bowl of broth on its own.

For a more balanced plate, pair it with a source of protein such as lentils or beans, since the broth itself contains little protein.

Recipe notes & tips

• Wash the leaves carefully, as grit can cling to them.
• Keep the cumin seeds only lightly crushed for a gentle, even flavour.
• Use lukewarm water for both coconut extractions, as directed.
• Prepare the coconut milk while the leaves simmer to make good use of the cooking time.
• Turn off the heat before stirring in the coconut milk.

Variations

• Rice-washing water: Use water drained from rinsing rice in place of plain water, as suggested in the method.
• More broth: Add extra water for a thinner, lighter consistency.
• Richer finish: Use a little more of the first coconut milk for a fuller coconut flavour.
• Milder onion flavour: Slice the shallots thinly so they soften more readily as they cook.
• Fresh greens: If manathakkali keerai is unavailable, try another tender leafy green, noting that its cooking time may differ.

Common mistakes to avoid

• Leaving tough stems in: Separate the leaves from the stems before cooking.
• Skipping the wash: Rinse the leaves thoroughly to remove any grit.
• Adding salt at the start: Follow the method and season when the greens are about halfway cooked.
• Boiling the coconut milk: Switch off the heat before adding it and stir gently.
• Over-grinding the cumin: Crush it lightly rather than turning it into a fine powder.

How to store

Cool leftovers promptly and refrigerate in a covered container for up to 2 days. Reheat gently over low heat until hot, without bringing the coconut milk to a boil.

Frequently asked questions