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

Servings 8 servings
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 1 hour 10 minutes


  • 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 :
  • Ghee or 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 ghee (or oil). Add cumin seeds. Wait for the cumin seeds to darken slightly. Add the curry leaves to the ghee. Add the seasoning to the water.
  • If it is thick, add some more water to make it into a soup consistency.
Calories: 300kcal
Course: Recipe
Cook delicious - by Sandhya Jaideep © Copyright 2023. All rights reserved.