Tanni Saar (Sweet Leaf In Dhal Gravy)

Sweet leaves, known as Tauchimurangai in Tamil and Cekur Manis in Malay, are cooked with dhal and light coconut milk. When scented with spices and curry leaves, they make Tanni Saar (Sweet Leaf In Dhal Gravy). A traditional, authentic Indian dish. It’s a dish you will yearn for at least once a month.

 

For those intending to grow Tauchimurangai keerai, there is little to do. Simply poke the stems into the soil after plucking the leaves. Buying a bunch of sweet leaves is also inexpensive, which you can use for stir-fried sweet leaves.

The common choice for dhal is yellow dhal, which is the classic choice for a traditional tanni saar. Though generally it’s black mustard seeds, try using cumin seeds for a nutty, earthy, and aromatic flavor profile.

 

With common kitchen staples, cooking tanni saar, or Cekur Manis Masak Santan, is uncomplicated. The end result is a mildly sweet, aromatic dhal gravy with sweet leaves, the irresistible Indian food.

Ingredients for Sweet Leaves with Dhal
1 cup yellow dal

5 shallots - smashed

5 garlic clove - smashed 

1 tsp turmeric powder

Water (as needed)

Cook these together to soften dhal.  

Other Ingredients

1 bunch sweet leaves

2 cups thin coconut milk 

Lime juice - to taste

Salt - to taste

 

For Tempering

3 red chilies - slit into two

1 tsp cumin seeds

2 sprigs curry leaves

2 tbsp oil

 

How to Make Tanni Saar

Into the softened dhal, add sweet leaves.

Cook to soften. 

Pour in the coconut milk.  

Season with lime juice and salt. 

Stir in and remove from heat. 

Tempering

Heat oil and quickly fry the tempering ingredients. 

Tip into dhal mixture and stir in.