மணத்தக்காளி கீரை – Manathakkaali Keerai

Manathakkaali keerai is the Indian Black Nightshade plant. It is a fairly common herb (infact, it grows without much tending to) and has a number of medicinal properties. In India, it is a commonly used culinary ingredient and can be referred to as berry tomatoes. In Australia, it is also known as bush tomatoes (but in agricultural terms it is considered to a weed, particularly in SA and Vic). Each part of the manathakkaali keerai has different properties and different uses in herbal medicine (e.g. relief from coughs, colds and treatment of mouth ulcers, liver ailments, etc).

South Indians cook manathakkaali keerai in many different ways: the leaves are used in kootu & masiyal, the berries can be dried used to make vathal kozhambu.

Because there is an abundant variety of fresh, leafy keerai in our backyard, keerai masiyal is something that is made every day as an accompaniment to our midday meal.

This recipe for manathakkaali keerai is a quick and easy way to get the most nutritional value out of the keerai. Because it does have a slightly bitter taste, a small amount of another keerai variety (e.g. spinach, ponnangani and amaranth) is added to soften the taste.

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