AGATHI KEERAI PORIYAL

Agathi keerai has innumerable heath benefits. It is rich in vitamin A, calcium and iron. It has cooling properties, that is the reason it is consumed when breaking fast on Dwadasi. It helps in digestion,  relieve constipation as it has laxative properties, balances pitta and kapha.  It is slightly bitter in taste but after making the subzi, will not feel that bitterness. Being rich in Vitamin A, it is considerd good for the eyes also. The  flowers also has many medicinal values but it should  not be consumed very often and those who are under medication should not take it as it will reduce the power of medicines.  

Today I prepared the same with some moongdal, onion etc. but after fasting when it is made, normally onion s are avoided.

It is known as Agathi keerai, ponnangantikura, ponnanganni keerai, agasti etc.

video: agati keerai poriyal


Let us see the recipe now:

Ingredients:

1 bunch agathi keerai
1 onion (optional)
1 tbsp moong dal
2 tbsp grated fresh coconut
2-3 green chilli chopped (or according to your requirement)
2 garlic cloves
a small piece of ginger grated
turmeric powder
salt
2 tbsp oil
1 tsp mustard seeds
1/4 tsp cumin seeds
1 tsp urid dal (optional)

Method:

remove the leaves from the twigs, wash and keep aside. 
soak the moongdal in water for 30 minutes
heat oil in kadai.
add the mustard seeds, urid dal and cumin seeds.
when it is done, add the chopped green chilli,  onion,  
crushed garlic, and saute till the onion is soft.
add the ginger, turmeric powder, moongdal, keerai
add salt, mix well, cover and cook till the leaves are done.
garnish with grated coconut and serve with chapati or rice

Note:  You can grind the coconut, ginger, green chilli,cumin seeds and add it at the end of the process.

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