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Agathi Keerai Charu

Agathi Keerai Charu

Recipe rating: N/A
Recipe by S Kamala Course: Rasam/CharuCuisine: IndianDifficulty: Easy


Prep time


Cooking time



This dish can be taken mixed with hot rice. This is very good for healing the sour in mouth and tongue.


  • 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


  • 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”.
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