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Black night shade soup/ Manathakali thanni saaru recipe

(Adapted from Jan'14 issue of aval vikatan magazine supplementary)
Course Soup
Cuisine Indian
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2 people
Author Hema


  • 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)


  • 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.
    Manathakali soup steps 1-3
  • 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.