Manjal Karisalankanni Keerai Kuzhambu:

The Botanical name of this greens(plain karisalankanni) is Eclipta prostrata. There are 3 different spcies again. Blue, White and Yellow. Manjal Karisalan kanni (yellow ones) Botanical name is ‘Wedelia chinensis’or Wedelia calendulaceae! It is called Bringaraj and the yellow ones as Pila Bhangara in Hindi. English common name is Wedelia Leaves. In Sanskrit Peeta Bringaraja.

Medicinal Value: It is a very good liver tonic. Specially recommended in the treatment of Constipation, Eye defects, Jaundice, Enlargement of liver, Spleen disorders, Skin diseases, Hair fall and Premature graying of hair.

I remember myself…when my Daddy had Jaundice….Mommy made this greens almost every alternate days. This is one good greens for Liver strengthening!

Mommy also meticulously boil this greens along with few other herbs in rich coconut oil and applies this to her hair. Says….its home-made Nilibringadi Thailam’. Maybe that’s the reason…mommy has thick jet-black hair! Now she is 50 she didn’t lose much of her hair yet and not even grey hairs!

Ingredients:

1 bowl full (leaves alone)
Onion 1 large chopped
Country tomatoes 2-3 chopped
Garlic 8-10 semi crushed
Green chilies 3 finely chopped
Thoor Dal 1 small cup
Tamarind water 1 cup(tamarind paste 1 spoon diluted in water)
Salt
Turmeric powder 1/2 spoon
Chili powder 2 spoons
Oil 1 cup
Mustard seeds 1/2 spoon
Cumin seeds 1/2 spoon
Asafoetida 1/2 spoon
Chana dal 1/2 spoon
Urad dal 1/2 spoon
Curry leaves few.

Method:

Pressure cook thoor dal with salt…till tender for about 3-5 whistles. Set aside.

In a pan heat few spoons of oil. Add greens and fry them for a while. Add enough salt…cover and cook for 3-5 minuted.

Then in earthen pot(kal-chatti/mann-chatti) coarsely grind greens and dal together.

In a separate pan. Heat oil. Add green chilies, garlic, onions and tomato….fry them till tender. Further add salt, turmeric, chili powder and tamarind water. Cover and cook till they form a thick gravy.

Now add greens+dal paste to this gravy and cook over medium heat for about 4-6 minutes.

In a separate pan…heat oil. Add mustard, cumin, asafoetida, curry leaves, chana and urad dal. Let it pop and splutter well. Run this seasoning over the gravy.

Serve this gravy along with plain rice. Both dal and tamarind removes much of the bitterness by now. Run a spoon full of ghee to go with your rice! Enjoy!