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Mannathakkali soup—

Mannathakkali – ¼ cup tightly packed, garlic – ¼ cup peeled shallots -5, cumin seeds -1/2 tsp, pepper corns -1/4 tsp, thick coconut milk -1/4 cup.

Method---1.Clean, cut manathakkali keerai into small pieces

2.Pound black pepper corns and cumin seeds coarsely, cut garlic and small onions finely.

3.Heat sesame oil in an iron pan, once hot add the pounded spices and the cut garlic and small onions and fry well.

4.Once the spices have fried well add the cut manathakkali and fry well till it is crisp, add water till the leaves are immersed and add salt , cover and boil till the leaves are cooked well. The leaves take some time to cook.

5. Remove the lid and add thick coconut milk. Keep the flame on low and once tiny bubbles breakout on the surface put off the stove. 

Notes ---Don’t boil the mixture for long after adding coconut milk and make sure the coconut milk is kept on a low flame otherwise  it will split.The soup can be consumed as such or it can be had with rice. Since the manathakkali leaves take some time to cook, make sure they are chopped finely.Use only the first extract of the coconut milk.

MANITHAKKALI CURRY
Green manathakkali fruit - 2 cups, small onions - a handful, garlic - five cloves,Tamarind - a medium sized ball soaked in half a cup of warm water .Chilli powder, turmeric powder, cumin powder and coriander powder - to taste.Green chillies - 3 Curry leaves, mustard seeds for tempering Water Tomatoes - 2 chopped

Method In a little oil in a pan, saute the sukkuti fruit for a few minutes and set aside. In another pan, add oil and temper with mustard seeds, green chillies (slit and deseeded) and curry leaves. Add the small onions and garlic and cook for a while before adding the tomatoes. When everything turns pulpy, add the spice powders and sauté well, adding a sprinkling of water so that the spices do not burn.Add the tamarind water and two more cups of water and let it come to a boil.Reduce until required consistency.Add salt and the cooked manathakkali fruit at the end.Taste and adjust seasoning.This recipe is a combination of  bitter, sweet, sour and spicy taste.Recipes such as manathakkali keerai poriyal, manathakkali keerai kootu, manathakkali keerai thogayal, manathakkali keerai usilli, manathakkali keerai sambar and many more recipes can be prepared with this greens. It is called Black night shade 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.