Manathakkali Kai Poriyal

Ingredients

• - 250g turkey berry
• - 2 tbsp oil
• - 1 tsp mustard seeds
• - 1/2 tsp urad dal
• - 2 dried red chillies
• - 1 sprig curry leaves
• - 1 small onion
• - 1/4 tsp turmeric
• - Salt to taste
• - 1/4 cup grated coconut

Method

1. Prepare manathakkali: Wash the manathakkali kai (black nightshade berries). Use the small green berries and young leaves together.
2. Parboil berries: If berries are hard, blanch in boiling water 2-3 minutes. Drain.
3. Make tempering: Heat 2 tbsp oil. Add 1 tsp mustard seeds — when they pop add 1 tsp urad dal and fry golden.
4. Add aromatics: Add 1 broken dried red chilli, 1 sprig curry leaves and a pinch of asafoetida. Fry 20 seconds.
5. Add shallots: Add 5 sliced shallots and cook 3 minutes until translucent.
6. Add manathakkali: Add the berries and leaves to the pan. Season with half tsp turmeric and salt.
7. Cook: Cook on medium heat 5-6 minutes until berries are cooked through and have a slight pop when pressed.
8. Dry out: Cook uncovered on high heat 2 minutes.
9. Add coconut: Add 3 tbsp freshly grated coconut. Toss on high heat 1-2 minutes.
10. Serve: Manathakkali poriyal is a traditional Tamil Nadu medicinal food known for its digestive benefits. Serve with rice and sambar.