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You are here: Home / Kids and Infant Corner / Manathakkali Keerai Paruppu Poriyal | Wonderberry Leaves with Moong Dal Stir Fry

Manathakkali Keerai Paruppu Poriyal | Wonderberry Leaves with Moong Dal Stir Fry

October 10, 2013 By Sangeetha Priya 16 Comments

MANATHAKKALI KEERAI PARUPPU PORIYAL | WONDERBERRY LEAVES WITH MOONG DAL STIR FRY

You know how much I love this Manathakkali keerai/Nightshade green leaves, It’s my favorite from my childhood days and todays recipe is stir fry using it Manathakkali Keerai Paruppu Poriyal . It is called by several names European Black Nightshade or locally just “black nightshade”, Duscle, Garden Nightshade, Hound’s Berry, Petty Morel, Wonderberry, Small-fruited black nightshade or popolo) is a species in the Solanum. This green leaves has loads of medicinal values. Yearly once we get this here in a Korean market, and this month luckily I got 2 bunches -). For those who keep on asking (few sent mail of course) about the store please check here. I recently posted a recipe by including this in Savory cheddar muffins. Apart from usual chutney, I made this stir fry with nutritious dal. The one we get here is not much bitter so it’s optional to add shredded coconut. Also you can make this stir fry with any green leaves you use in routine with any cooked dal like chana or toor dal for variations. Let’s move on to the recipe in detail.

Ingredients for Manathakkali Keerai Paruppu Poriyal
Chopped Manathakkali Keerai – 2 Cups (Pressed, replace with Spinach or any green leaves)
Yelow Split Moong Dhal – 1/4 Cup
Green Chili – 2 Numbers
Cumin Seeds – 1tsp
Onion – 1 Medium Size
Salt and Oil – As Needed

How to make Manathakkali Keerai Paruppu Poriyal

  • Soak dhal for 15 minutes and pressure cook with less water for a hissing sound.
  • When pressure goes separate the dal and water, keep it aside (Pic 1).
  • In a pan add oil, when it is hot add cumin seeds.
  • Followed by chopped onion and green chili.
  • When onion changes color add chopped green leaves (Pic 2) and saute well.
  • It’s starts leaving water, cook till all the water evaporates.
  • Finally add cooked dal (Pic 3) and give a gentle stir.
  • Serve with Cooked Rice, Sambar and Rasam.

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Filed Under: Kids and Infant Corner, Kongunadu Recipes, Poriyal, Traditional Kongu Foods Tagged With: Bachelors Cooking, best side dish for rice, bitter less poriyal, dal mixed with spinach varieties, Diabetics Corner, healthy diabetic friendly coconut free recipe, healthy recipe, Healthy Recipes, Manathakkali keerai/Solanum nigrum (European Black Nightshade) or locally just "black nightshade"/Garden Nightshade/Kaachi Soppu, Manathakkali poriyal, Night Shade Green Leaves stir fry, nitha, Poriyal, Pressure Cooker Recipes, Spinach Varieties, wonderberry recipes, மனத்தக்காளி

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Reader Interactions

Comments

  1. Asiya Omar

    October 23, 2013 at 5:14 pm

    Healthy Poriyal. Thanks for linking this recipe to Gayathri's WTML Event.

    Reply
  2. Latha Madhusudhan

    October 21, 2013 at 4:52 pm

    Such a healthy greens. I have never seen it here.

    Reply
  3. Suja Manoj

    October 12, 2013 at 7:55 pm

    Healthy greens,nice recipe Nitha

    Reply
  4. Sayantani

    October 12, 2013 at 3:32 pm

    very refreshing kind of a greens stir fry. will try this.

    Reply
  5. Uma Ramanujam

    October 12, 2013 at 2:54 pm

    Cooking green without changing its colour is an art. You made it perfectly.

    Reply
  6. Shobana Vijay

    October 11, 2013 at 12:42 pm

    My mom used to tell this keerai is very good for all stomach problems

    Reply
  7. Maha Gadde

    October 10, 2013 at 9:41 pm

    very healthy n love 2 have dis vht fww rotis.

    Reply
  8. Manjula Bharath

    October 10, 2013 at 8:14 pm

    very very healthy and delicious poriyal with keerai 🙂

    Reply
  9. Aruna Manikandan

    October 10, 2013 at 12:06 pm

    healthy and delicious poriyal 🙂

    Reply
  10. sangeetha pn

    October 10, 2013 at 9:25 am

    healthy n nutritious

    Reply
  11. Priya Anandakumar

    October 10, 2013 at 9:16 am

    Love it a lot, but missing them very badly….

    Reply
  12. Yes Cook

    October 10, 2013 at 7:52 am

    Very nice. Thanks for sharing. I will prepare this with spinach.

    Reply
  13. Navaneetham Krishnan

    October 10, 2013 at 6:03 am

    I don't think we have the leaves here and thank you for stating the alternative for it. I love the little flavors that came together for the awesomeness.

    Reply
  14. Subha Subramanian

    October 10, 2013 at 4:02 am

    My favor keerai.nicely prepared.

    x❤x❤
    http://indianveggiesbhojan.blogspot.in/

    Reply
  15. Follow Foodie

    October 10, 2013 at 3:43 am

    Love this Keerai

    http://www.followfoodiee.com/

    Reply

Trackbacks

  1. Manathakkali Keerai Mor Kuzhambu | Restaurant Style Pumpkin Kootu Recipe | No Onion No Garlic and No Coconut Recipe | Nitha Kitchen says:
    April 20, 2018 at 9:48 pm

    […] manathakkali keerai in Asian Super Market and was thinking to make something different from usual poriyal or chutney. I thought of making kootu using chana dhal and pumpkin along with this black night […]

    Reply

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