The green leaves of manathakkali contain iron, fat, proteins,calcium, phosphorus, fibre and vitamins.
All the edible parts of this plant are worth eating as a source of minerals and salts.
Mouth ulcers are often relieved by just chewing leaves of manathakkali. An infusion of the leaves is useful in the treatment of dropsy, dysentery and other stomach ailments like flatulence, colitis, liver and pancreas infections, and peptic ulcers. It increases the secretion and discharge of urine and reduces urinary infections.
It helps cure liver disorders, chronic skin ailments (psoriasis and ringworm),inflammatory conditions, painful periods, fevers, diarrhoea, eye diseases, and hydrophobia. It gives strength to muscles and improves the vision. It is effective in preventing constipation. The juice of leaves is taken for problem of piles.
Paste of leaves is applied in joints to relieve pain, and to treat pimples and acne. Consumption of manathakkali keerai during pregnancy improves digestion and reduces the vomiting sensation.
மருந்தென வேண்டாவாம் யாக்கைக்கு அருந்தியது
அற்றது போற்றி உணின்.
Manathakkali Keerai Masiyal
Manathakkali keerai: 2 cups
Masoor dal: 1/2 cup
Turmeric powder: 1/2 tsp
Salt: To taste
Garlic (peeled): 4
Green chillies: 2
Onion (chopped): 1/2
Tomato (chopped): 2
Tamarind: 5 gm
Oil: 2 tsp
Mustard: 1/2 tsp
Urad dal: 1/2 tsp
Red chilles: 3
Hing: 1/2 tsp
Clean the leaves. Remove the stems and wash thoroughly.
Boil the masoor dal till it is mashed. Place the leaves in a pan with the chopped onion, tomatoes, garlic pearls, turmeric powder and slit green chillies and boil till they are soft. Mix the cooked dal and leaves.
Heat oil in frying pan, add mustard, jeera, urad dal, hing and red chillies. Once the mustard crackles and the dal turns golden brown, add the tempering to the dal mixture. Serve with steamed rice.