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Manathakkali-Drumstick Poricha Kootu

Vidhya Venkat
20 minutes
Prep Time
20 minutes
Cook Time
4 People
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ABOUT Manathakkali-Drumstick Poricha Kootu RECIPE

Manathakkali Keerai is used in many households in Tamilnadu. Adding Drumstick to Keerai gives sweet taste to bitter Keerai.

Recipe Tags

  • Veg
  • Medium
  • Everyday
  • Tamil Nadu
  • Pressure Cook
  • Boiling
  • Frying
  • Side Dishes
  • High Fibre

Ingredients Serving: 4

  1. Manathakkali Keerai/Night Shade Green - 1 Bunch
  2. Drumstick - 1 Nos
  3. Turmeric powder - 1 pinch
  4. Moong dal - 3 Tablespoon
  5. Salt - to taste
  6. To grind
  7. Whole de-skinned Urad dal – ½ Tablespoon
  8. Coriander seeds/Dhania – ½ Tablespoon
  9. Whole red chilli – 2
  10. Pepper corns – 1/2 tsp
  11. Jeera – ½ tsp
  12. Coconut (Scrapped) – 2 tablespoon
  13. Oil – 1 tablespoon
  14. To temper:
  15. Mustard – ½ tsp
  16. Split urad dal – ½ tablespoon
  17. Jeera – ½ tsp
  18. Curry leaves – 1 spring


  1. Clean Manathakkali keerai by removing the leaves alone. You can include the flowers and fruit, if present in the bunch. One bunch of green will yield one packed cup of greens. Wash them and roughly chop the greens.
  2. Cut the drumstick into 1’’inch long pieces
  3. Cook the moong dal with turmeric powder in pressure cooker. Cook the green and the drumstick pieces separately. Green can be cooked in tawa itself as it normally takes about 3 minutes when covered. By this time greens would have cooked and
  4. Now mix the cooked vegetables with dal in a container along with salt and keep aside.
  5. In a kadai, add oil and heat. Once heated add urad dal, coriander seeds, chilli and pepper corn and fry till golden. Switch off and add jeera. In a mixer, grind these along with shredded coconut to form a smooth paste.
  6. Combine this paste with the cooked dal and veggies and bring to boil stirring often.
  7. Temper with the items given in temper list.

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