Manathakkali Keerai Poriyal

Manathakkali keerai / BlackNightShade is a variety of spinach that is very effective in curing mouth and stomach ulcers. Though it has a slight bitter taste, its medicinal benefit overcomes it. This spinach has small berries which are also used in Indian cooking as sundried ‘Manathakkali vathal’ or as fresh ones in preparing curries. This stir fry can be had as a sidedish for rice or it can be mixed with hot steamed rice along with ghee.

manathakkali keerai


Manathakkali keerai – 1 bunch

Shallots – 10 nos

Greenchilli – 2 nos

Curry leaves – 1 sprig

Cumin seeds – 1 tsp

Grated coconut – 1 cup

Mustard seeds – 1/2 tsp

Urad dhal – 1/2 tsp

Sesame Oil – 1 tbsp

Salt – to taste

Water – 1/4 cup (approx)


  1. Clean the spinach and wash it in running water.
  2. Chop the spinach roughly and keep aside.
  3. In a kadai, heat sesame oil and let the mustard seeds splutter. Then add uradh dhal and let it turn golden brown.
  4. Then add the cumin seeds and once the flavor arises, add curry leaves.
  5. Add in the chopped shallots and green chillies and saute for a minute.
  6. Now add in the chopped spinach, required salt and mix well.
  7. Cover and cook till the spinach shrinks in size.
  8. Now add grated coconut and little water.
  9. Mix well and cook in medium flame for about 5 mins so that the flavor of coconut gets mixed well with spinach.
  10. Saute the spinach till its dry and switch of the flame.



27 thoughts on “Manathakkali Keerai Poriyal

  1. I just had this poriyal yesterday. I opened the blog today and found you had posted the recipe. The bitter taste is unique and anyone will like once you got used to it. Do you have any recipe for Agaththi keerai poriyal?

    Liked by 1 person

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