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Keezanalli thogayal

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Chef Kumar
Chef Kumar

Phyllanthus niruri is a tropical plant found in coastal areas known by various common names across languages. It has been used in Ayurvedic medicine to treat issues of the stomach, genitourinary system, liver, kidney, and spleen. The plant is known by many names in different languages and cultures, including "keezha nelli" in Tamil and "nela nelli" in Kannada. A recipe is provided for Keezhanalli Thogayal, a South Indian preparation using keezha nelli leaves that are washed, drained, and tempered in oil along with mustard seeds, urad dal, asafetida, curry leaves, coconut

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Phyllanthus niruri is a widespread tropical plant commonly found in coastal areas, known by the common names gale of the wind, stonebreaker or seed- under-leaf. It is a relative of the spurges, belonging to the Phyllanthus genus of Family Phyllanthaceae Phyllanthus niruri has been used in Ayurveda for problems of the stomach, genitourinary system, liver, kidney and spleen Common names for Phyllanthus niruri include chanca piedra in Spanish, quebra pedra in Portuguese, bhumyamalaki in Ayurveda, sampa-sampalukan in Tagalog, and quebra-pedra in Portuguese. The herb is known as keezha nelli meaning 'berry under') in Tamil, nela nelli in Kannada, keezhar nelli in Malayalam . It has many other common names in assorted languages, including dukong anak, dukong- dukong anak, amin buah, rami buah, turi hutan, bhuiaonla, and meniran hijau (in Indonesia), Obukoko in Urhobo language, Nli-ndulie in Ukwani language in Niger- Delta region of Nigeria Chef Ashokkumar
Keezhanalli Thogayal Ingredients Handful Bunch of Keezanalli leaves 5 nos Green chillies To temper & saute 30 ml Sesame oil Or cooking oil 3 gms Mustard seeds 5 gms Urad dal 1 nos Dry Red chili 1 nos Slit Green chili A sprig of Curry leaves A generous pinch of Asafetida 50 gms Peeled whole Shallots 10 gms Coconut Chips 5 gms of Tamarind. Procedure Wash the keezhanalli ,drain the water, In a pan temper with some oil and splutter mustard seeds, urad dal, Asafoetida curry leaves,coconut ,red chili & green chili, whole peeled shallots and sauté till transparent. Grind the cooked mixture to a smooth paste. Serve it with rice or idli or dosa…. Chef Ashokkumar

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Keezanalli thogayal

  • 1. Phyllanthus niruri is a widespread tropical plant commonly found in coastal areas, known by the common names gale of the wind, stonebreaker or seed- under-leaf. It is a relative of the spurges, belonging to the Phyllanthus genus of Family Phyllanthaceae Phyllanthus niruri has been used in Ayurveda for problems of the stomach, genitourinary system, liver, kidney and spleen Common names for Phyllanthus niruri include chanca piedra in Spanish, quebra pedra in Portuguese, bhumyamalaki in Ayurveda, sampa-sampalukan in Tagalog, and quebra-pedra in Portuguese. The herb is known as keezha nelli meaning 'berry under') in Tamil, nela nelli in Kannada, keezhar nelli in Malayalam . It has many other common names in assorted languages, including dukong anak, dukong- dukong anak, amin buah, rami buah, turi hutan, bhuiaonla, and meniran hijau (in Indonesia), Obukoko in Urhobo language, Nli-ndulie in Ukwani language in Niger- Delta region of Nigeria Chef Ashokkumar
  • 2. Keezhanalli Thogayal Ingredients Handful Bunch of Keezanalli leaves 5 nos Green chillies To temper & saute 30 ml Sesame oil Or cooking oil 3 gms Mustard seeds 5 gms Urad dal 1 nos Dry Red chili 1 nos Slit Green chili A sprig of Curry leaves A generous pinch of Asafetida 50 gms Peeled whole Shallots 10 gms Coconut Chips 5 gms of Tamarind. Procedure Wash the keezhanalli ,drain the water, In a pan temper with some oil and splutter mustard seeds, urad dal, Asafoetida curry leaves,coconut ,red chili & green chili, whole peeled shallots and sauté till transparent. Grind the cooked mixture to a smooth paste. Serve it with rice or idli or dosa…. Chef Ashokkumar