Wednesday, 18 September 2019


Black nightshade, Sun berries, Wonderberries are the names in English for manathakkali or karunjukkutti or Sukkutty keerai

MAKOI in Hindi
NITNANI  in Sanskrit

The botanical name of this greens is Solanum Nigrum. During this monsoon, these greens are growing lush. The tiny berries are abundantly seen everywhere in these plants. Kongu folks know about these berries work miraculously with the illness of ulcer.

These unripe berries and riped berries are more nutritious and healthy option to treat mouth and stomach ulcers. The fusion of all bitter berries, the sweetness of jaggery, sour of tomato and kudampuli/kokum rind and spiciness of country coriander seeds, cumin seeds, pepper, asafoetida, fenugreek seeds, red chilly powder and rock salt is the result of the perfect required consistency and delicious gravy.

I am using fresh raw berries and riped berries for making this dish. Those who can't get the fresh berries can make this gravy with dried and processed manathakkali vathal sold in all grocery stores.
Both are having the same taste and nutrition facts. but you have to wash several times the high salt content coated for preservation and use vathals.

How to make delicious manathakkali kai kuzhambu?


Wonder berries unripe and riped 250 gms
Garlic cloves 3 pcs
Shallots 20 pcs
Coriander seeds 2 tsp
Cumin Seeds 1 tsp
Pepper 1tsp
Mustard seeds 1/2 tsp
Curry leaves 10-15 pcs
Coriander greens chopped 1 tbsps
Asafoetida 2 pinches
Roasted fenugreek seeds powder 1/2 tsp
Red chilly powder1/2tsp
Coconut shredded 1 cup or 100gms
Roasted gram 1 tsp
Jaggery powder 1 tsp
Rock salt 3/4 tsp! tsp 
Poppy seeds +2 ml water 
Turmeric 1/2 tsp
Kodam puli 1 pc/Kokum Rind
Tomato medium size 
Groundnut oil  5-6 tbsps 
Sesame oil to final touch 1 tbsp


Soak Poppy seeds in 2 ml water for 10 minutes.
Fry the coriander seeds, Cumin Seeds, Pepper, Garlic cloves, turmeric 1/4 tsp Red chilly powder 1/4 tsp, Shredded coconut, roasted gram, kodampuli/kokum rind in 2tbsp groundnut oil and set aside to cool down.
Grind at high speed to a fine paste adding 50 ml water.
Heat the pan with3 tbsps of groundnut oil on medium heat.
Add mustard seeds. 
Once they start crackling, add shallots, curry leaves.
Once the shallots fried translucent, add Turmeric powder1/4 tsp and red chilly powder 1/4 tsp.
Add berries and chopped tomato. Saute well.
Sprinkle asafoetida and add fenugreek powder.
Saute once again and transfer the ground spices along with its rinsed water250 ml.
Add salt and jaggery powder.
Stir to combine.
Allow cooking for 5 minutes. Add chopped coriander greens. 
Once the gravy thickens, pour one tbsp Sesame Oil over the gravy.
Turn off the flame.
Serve hot with hot steamed rice. 
It pairs very ell with Any South Indian breakfast main dishes like Idlis Dosas and so on.

Cooking Time 20 minutes
Yield: 4 servings.

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