Agathi Keerai Charu

Agathi Keerai Charu

Recipe by S KamalaCourse: Rasam/CharuCuisine: IndianDifficulty: Easy


Prep time


Cooking time




  • Agathi Keerai – a small bunch

  • Onion – 1

  • Green Chillies – 2

  • Jeera – 1 teaspoon

  • Coconut – 2 tablespoon

  • Oil – 1 teaspoon

  • Mustard – 1/2 teaspoon

  • Salt – 1/2 teaspoon


  • Cut off the stem from the branches.
  • Chop onion and green chillies finely.
  • In a wok add the oil and when it is hot add mustard.
  • When the mustard pops up add chopped onion and green chillies.
  • Fry for two minutes. Add the greens (keerai) after washing it well.
  • Add jeera and salt along with a a cup of water.
  • Cook on low flame with the lid closed until it is cooked.
  • Grind the coconut into a fine paste and add to the greens.
  • Mix well and allow to boil for further two to three minutes.


  • Instead of plain water, you can add a cup of “rice water”. “Rice Water” is the water drained after washing the rice before cooking. It is called in Tamil as “Arisi Kazhuviya Thanneer” – “அரிசி கழுவிய தண்ணீர்”.


  1. Excellant; it remembers the recipe of my mother. Thanks.

  2. Thank you Baba.

  3. seema ashrafi

    Agathi Keerai
    please tell me English name….

    • English name: Hummingbird Tree Leaves, august tree leaves, Botanical name: Sesbania grandiflora, Sanskrit name: Agasthiya, Tamil name: Agathi Keerai

  4. Agathi keerai
    Please tell me in
    Telugu name

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