It’s a food that’s been around for 12,000 years. It pops up in the Rig Veda as Karambha and ayurvedic texts extol its virtues. Genghis Khan insisted that his warriors consume copious quantities to make them stronger and braver. Wondering about this super food…its curd/dahi a must-have versatile food that features on our meal table every time and anytime. Curd prepared with low-fat or toned milk is a great weight loss snack/meal loaded with easily bio available proteins. Its calcium load and wide spectrum of lactic acid bacteria help in bone and gut health respectively. Research reveals that, some bacteria present in curds help in the release of specific proteins, which may result in a reduction in blood pressure. Higher curd intake is associated with lower Cardiovascular risk among hypertensives.
Foodialogues shares a simple raitha/pachadi with a judicious blend of black nightshade leaves. Black nightshade/Solanum nigrum is an Indo-European herb and India is home to several strains of this wonder herb, most of which are edible. Commonly known as Manathakali, Kaage Soppu, Makoy, these berries are dried and used in Vathakuzhambu. The leaves with their unique sour taste are cooked like any other greens. Both the berries and the leaves are used as a panacea for mouth ulcers.
MANATHAKKALI PACHADI / RAITHA
Ingredients for Manathakkali Pachadi:
- Manathakali Leaves Washed and Towel Dried 1 C Compacted
- Thick Fresh Curds 2 C
- Green Chilly 1
- Coconut 1 Tbsp
- Oil 1 Tsp
- Mustard Seeds 1 Tsp
- Asafoetida 1 Tsp
- Broken Red Chilly 1
- Black Gram Dal 1
Preparation Method for Manathakkali Pachadi:
- Take ½ tsp of oil in a heavy-bottomed pan. sauté the leaves till they wilt along with the required salt.
- Grind to a smooth paste along with coconut and green chilly.
- Blend it well with curd and whisk to a smooth consistency.
- Temper with the remaining ingredients and serve chill.
Healthy & Tasty “Manathakkali Pachadi” is ready 🙂
