Manathakkali keerai or Night blackshade plant is known in the botanical world as Solanum Nigrum. Today we are going to learn about this green and its nutritional and medicinal benefits before we prepare manathakkali porial.
It is called Black nightshade in English, in Tamil and Malayalam it is Manathakkali , in Kannada it is kakki soppu , in telugu it is Kamanchi chettu and in hindi it is Makoi.
Manathakkali is a wonderful plant and packed with many nutritional and health benefits but it is regrettable that nowadays people do not recognize this plant which grows in abundance and does not require much of water and soil fertility. These berries have been seen to work wonders with people who are suffering from ulcers either in the stomach or in the mouth and the pain is reduced immensely and slowly the ulcer gets healed.It is difficult to acquire these leaves, raw and ripe berries at all times of the year. During the November and December and January of every year . they will grow abundantly and bear lot of deep blue berries which is highly recommended for medicinal benefits.
Medicinal Uses
The leaves give strength to muscles and improve vision.It is the best medicine for headache and skin infections.The highlight of Manathakkali uses is to reduce urinary infections. Manathakkali keerai is the best medicine for constipation
Manathakkali keerai recipes taken during pregnancy improves digestion and reduces the vomiting sensation. Manathakkali keerai has high nutritional value, plenty of vitamins and minerals and is very safe to be taken during pregnancy. People in rural areas use manathakkali keerai for ulcer problem. This can be prepared as a delicious recipe like other keerai varieties.
Manathakkali Keerai (Tamil)/ Black Nightshade (English) is a fantastic greens which is losing its importance nowadays. I still remember, whenever I got mouth sores my grandma used to give 2-3 leaves and ask me to chew and eat it on an empty stomach., it really helped to heal my sores.
Important health benefits of Manathakkali is that it helps to heal mouth and stomach ulcers.The other benefits are it improves eyesight, reduces urinary infections and helps to cure constipation.
Nutritional value of Manathakkali keerai and its berries:
The minerals present in black nightshade are niacin, riboflavin, calcium, phosphorus, and iron. Vitamin C is the only mineral that is present in high quantity. The energy value is 68 and it has 82.1% moisture.Fat -1.0 g calories -68, water 82.1 g, protein - 5.9g, minerals - 2.1g sugar - 8.9g, calcium - 410 mg, phosphorus - 70mg, Iron -20.5 mg, Vit C- 11 mg
It acts as a healing component and is one of the most important in Indian medicine. The different aches, temper tantrums and excitement are balanced with the help of these leaves. The fruit of the plant are excellent appetizers. It reduces the body heat and prevents diseases that are caused by excessive heat. Manathakkali keerai acts as a medicine to treat dropsy.For acne, eczema and psoriasis, Solanum Nigrum is the best medicine prescribed by grandmothers The small berries of the herb is used as a good cure for asthma and fever. People who are suffering from urinary problems are recommended to take this greens at least once a week to get rid of the problem. The juice of the leaves with stem is used to relieve the above problem if taken on a regular basis.
It revitalizes the functions of the body and energizes the person to work all the time without tiredness.
How to make manathakali Porial
Ingredients:
Black nightshade plant leaves washed, cleaned and packed tightly four cups
Shallots chopped half cup
Red chillies broken four
Curry leaves optional
Mustard seeds one spoon
Chenna dal one tablespoon
Cooking oil one tablespoon
Shredded coconut one cup
Procedure:
Chop the Leaves by using scissors.
Heat the dry pan with the cooking oil.
Add mustard seeds to splutter
Add Chenna Dal and saute for a while until golden brown.
Then followed by shallots and red chillies and curry leaves.
Saute a while until the shallots turn translucent.
Add Turmeric.
followed by the chopped leaves.
Saute for two minutes.
Sprinkle water and add salt.
Close the pan with the lid.
Let the flame be in medium level.
Allow to cook for eight minutes.
Check the remaining water absorbed in the greens.
Saute a while and add shredded coconut.
Mix well and switch off the flame.
Transfer the porial in a serving bowl.
Serve with hot steamed rice and ghee.
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