Agathi keerai has innumerable heath benefits. It is rich in vitamin A, calcium and iron. It has cooling properties, that is the reason it is consumed when breaking fast on Dwadasi. It helps in digestion. It also helps to relieve constipation as it has laxative properties. Being rich in Vitamin A, it is consider good for the eyes also. Besides the leaves, agathi keerai flowers also has many medicinal values. But this keerai should not be taken often (can be taken once in 15 days) and those under medication should not take it as it will reduce the power of medicines. Today we will learn how to make agathi keerai poriyal following this easy recipe.
Pick out the leaves alone, wash and chop agathi keerai.
Cook moong dal with enough water until soft but not mushy. Drain the water and keep the dal aside.
Heat oil, add mustard seeds, when it splutters, add urad dal and red chillies, when dal turns golden brown, add the chopped agathi keerai, a pinch of turmeric powder and saute for 3-4 seconds.
Then add 3/4-1 cup of water, jaggery, needed salt and cook on low flame covered, stirring from time to time.
Once it is cooked, add the cooked dal and cook for a further 3 minutes. Check for salt.
Then add grated coconut and turn off the heat. Serve with any sambar or rasam rice (sadam).
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