Manathakkali keerai has thin leaves which are best suitable for poriyal. In fact, removing the manathakkali leaves from the stem is very easy too. This manathakkali keerai is same as my other keerai poriyal recipes. For most of my keerai dishes you will see I have included lots of onions, cooked dals and ground coconut paste. These ingredients would help to add more taste. Additionally, these ingredients (cooked dal & coconut paste) tend to remove the bitterness in the manathakkali keerai and also in the vendhayakeerai dishes. These two keerai has a mild bitterness in the leaves. Grinding the coconut paste is just a few minutes work, so don't avoid it. In all our poriyal recipes we add all healthy ingredients like small onions, garlic cloves, cumin and coconut. These all are super foods that are good for your health and you can add to your daily diet.
Virundhombal means serving food with hospitality surcharged with true devotion and love.