Menasinna Neeru

This is a quick and tasty dish that has a kick to it from the black pepper and jeera. Remember to eat this piping hot, as a soup, or with rice.

Menasinna Neeru

Recipe by Shanta Rao


Prep time


Cooking time




  • Water : 4 cups

  • Black Pepper : 2 teaspoons

  • Whole Wheat : 3 teaspoons

  • Rice : 1 teaspoon

  • Dry Grated Coconut : 3 tablespoons

  • Cumin seeds (Jeera) : ½ teaspoon

  • Curry Leaves : 10 – 15 leaves

  • Salt to taste :

  • Vegetable Oil : 2 tablespoons


  • Roast the pepper, wheat and rice. Roast the coconut separately to a light golden brown color. Grind them all together to a fine powder.
  • Bring the water to a boil.Add the powder to the water.
    Add salt and continue to cook for another 5 minutes until the mixture thickens slightly.
  • In a pan, heat about 2 tablespoons of oil.
    Add cumin seeds. Wait for the cumin seeds to darken slightly. Add the curry leaves to the oil.
    Add the seasoning to the water.
  • If it is thick, add some more water to make it into a soup consistency.