- 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
- Remove the keerai from its stem. Chop onion and green chillies finely. In a kadai put the oil and when it is hot add mustard. When it pops up add chopped onion and green chillies. Fry for two minutes. Add the keerai washed well. Add jeera and salt along with a a cup of water. Close with lid and cook on low flame till it is cooked. Grind the coconut into a fine paste and add to the keerai. Mix well and allow to boil for further two to three minutes.
- It can be taken mixed with hot rice. This is very good for healing the sour in mouth and tongue. You can drain the liquid (charu) and take as a soup.
- Tips: 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”.