Agathi Keerai Charu

This dish is mixed with hot rice and served for lunch and dinner. This is very good for healing the sour in mouth and tongue. Here is a list of different kinds of spinach (keerai)

Agathi Keerai Charu

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Recipe by S Kamala Course: Rasam/CharuCuisine: IndianDifficulty: Easy
Servings

4

servings
Prep time

5

minutes
Cooking time

10

minutes

This dish made with Agathi keerai (spinach) can be mixed with hot rice and served for lunch and dinner. This is very good for healing the sour in mouth and tongue.

Ingredients

  • Agathi Keerai – a small bunch

  • 1 1 Onion

  • 2 2 Green Chilies

  • 1 tsp 1 Jeera

  • 2 tbsp 2 Coconut

  • 1 tsp 1 Oil

  • 1/2 tsp 1/2 Mustard

  • 1/2 tsp 1/2 Salt

Directions

  • 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.

Notes

  • 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”.

4 Comments

  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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