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Wednesday, August 20, 2014

Agathi Keerai Poriyal Recipe-Agathi Keerai Curry

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.

Agathi Keerai Poriyal-Curry

 Prep Time : 5 mins
 Cook Time : 25 mins 
 Recipe CategorySide Dish
 Recipe CuisineSouth Indian

   Ingredients needed

   Agathi Keerai - 2 cups chopped-firmly packed
   Turmeric powder -a pinch
   Powdered Jaggery - 3/4 tsp (optional)
   Split Skinned Moong dal/pasi paruppu -2 1/2 tbsp
   Grated coconut - 3 tbsp
   Salt needed

   For the seasoning

   Oil - 1 tbsp
   Mustard seeds -1 tsp
   Urad dal - 1 tsp
   Dried Red chillies -2 (break each into 2)


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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  1. Love keerai :-) padhu can you pls make a post on different types of keerai with their names and pics? Please! I have difficulty recognising which is what

  2. I love your recipes. I've become your fan


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