Black night shade soup/ Manathakali thanni saaru recipe
(Adapted from Jan'14 issue of aval vikatan magazine supplementary)
Servings 2 people
Ingredients
- a good tight handfull of greens
- 4 pearl onions
- 1 green chilly
- 1 cup rice washed water(also called arisi mandi/kazhani)
- 1 cup medium thick coconut milk
- 1 tsp corn flour(optional)
- 2 tsp oil
- salt (as needed)
- pepper powder (as needed)
- sugar(as needed)
Instructions
- Slice the onions and the greens as finely as possible. Slit the green chilly. (If you are looking for a spicy version, then slit the green chillies also finely. Alternately you can avoid it and increase the quantity of pepper ).
- Take oil in a pan. I normally use my mud pot for this. Add the onion, green chilly, and the greens and fry well till the greens are wilted.
- Add the rice water and allow it to cook completely.
- To the coconut milk add the cornflour and keep ready.
- Once the soup starts boiling and the leaves are cooked well, add the coconut milk - corn flour mix and stir continuously till the soup thickens. Do not boil after adding coconut milk, as it will thin out.
- Add salt, pepper powder and sugar to taste .
- Switch off and serve.