Agathi Keerai Saaru is a simple, comforting greens curry made by tempering mustard in hot oil, then sautéing finely chopped onion and green chillies. Washed agathi leaves are added in, seasoned with jeera and salt, and simmered with a cup of water on low heat until tender. Finish by stirring in a smooth coconut paste and letting it boil for 2–3 minutes, creating a mildly spiced, fragrant saaru that’s perfect with hot rice.
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 Saaru Recipe
Agathi Keerai Saaru
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.
4
servings5
minutes10
minutesIngredients
Agathi Keerai – a small bunch
1 Onion
2 Green Chilies
1 tsp Jeera
2 tbsp Coconut
1 tsp Oil
1/2 tsp Mustard
1/2 tsp 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”.
Excellant; it remembers the recipe of my mother. Thanks.
Thank you Baba.
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
Agathi keerai
Please tell me in
Telugu name
It is “Avise” in Telugu