Certain things in life are worth an addiction, and worth having them. Like Blogging Marathon, for instance. After what seemed like endless thoughts (and emails to Valli), I finally decided to give in to the addiction. With a hectic schedule looming at my end,Valli was kind enough to let me do 4 -5 posts for week 2 under “Dals“. I am hoping that I can finish the week with 7 posts , and the first of these posts is an Iyengar dry curry – Agathi Keerai Kariamudhu (poriyal).
Made for Dwadasi Paranai (or the meal had on Dwadashi – the 12th day of the fortnight) after the fasting on Ekadashi, these leaves are also known as Sesbania Grandiflora (botanical name). More details of this green can be read here.
This green is known as Agathi in Tamil, Agase Soppu in Kannada, Avisi in Telugu & Gaach Munga in Hindi. It has excellent medicinal properties, but consumption of these leaves more than twice or max thrice a month is not advisable. It also kills the toxins in the stomach.The following items are made for the Dwadasi meal – which in itself is medicinal in nature and levels the acidity content in the stomach.
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| Agathi Keerai . Pic courtesy : indiagardening.blogspot.com |
No wonder wholesome healthy food made in the olden times was an elixir for long healthy life for most elders in our family. Before I go to the recipe today, let me list down the menu for the Dwadasi Meal (like I mentioned in my earlier posts, I am hoping my daughter and her generation will have e-records of our food and culture through this blog).
- Rice
- Mor Kozhambu
- Agathi Keerai Kariamudhu (Poriyal)
- Kootu
- Nelli Pachadi (Gooseberry Raitha)
- Poricha Sathamudhu (Poricha Rasam)
- Akkaravadisalor Thirukannamudhu
- Neer Mor (frothy and light buttermilk)
Sending this to Blogging Marathon – Day 1 week 2 under Dals and also to Gayathri’s Walk through Memory Lane. Also to MLLA # 43, hosted by Chez Cayenne, event by Susan & Cooking Challenge – Tamilnaduby Vidhya along with Vardhini’sNew U
Do check my fellow marathonershere.
Prep time : 15 mins. Cook time : 15 mins
Serves : 2
Ingredients:
- Agathi Keerai (greens) – 1 cup (tightly packed)
- Toor Dal – 1/4 cup – soaked for 10 mins in warm water.
- Turmeric – a dash
- Oil – 1 TBSP
- Grated coconut – garnish
- Grated jaggery – 1 tsp
- Salt – to taste
- Tempering : Mustard seeds, Urad Dal, broken red chillies, hing (asafoetida)
Method:
1) Trim the leaves off the stalk and wash well.
2) In a large pot, bring 6 cups of water to a rolling boil. Now add salt, turmeric, soaked dal and cook for 10 mins. After 10 mins, add the washed leaves and cook further for 8 mins. The leaves must remain green and the dal must be cooked, but not turn mushy.
3) Drain water completely and reserve.
4) In a pan, heat oil. Add tempering. Once mustard stops spluttering and urad dal turns brown, add the boiled Toor-Dal mixture and saute lightly. Check for salt. Once the greens wilt a bit, add grated coconut and jaggery. Stir once more and serve with hot rice, Morkozhambu & ghee.
I love agathe keerai .. It is always there atleast once a week.. at home. Love the variation
I love the fact that you're taking the effort to preserve tradition. The keerai looks very nice
Never heard of these will have to check with the sabzi wala!!..looks cool!
I have used this along with adai batter and never tried as stir fry.Looks nice 🙂
Very healhty one. I make them at least once in 15 days.
reminds me of my MIL's preparation …
excellent cliks
Tasty Appetite
Absolutely inviting healthy poriyal. Thanks a lot for linking…
Nice and healthy keerai recipe.Excellent tempting clicks.
new to me, what are they called in mumbai? seems interesting
These leaves are new to me. Dal looks super yummy!
I have seen this with moongdal and it tasted wonderful! Your post is making me make it all over again 🙂
LOVE LOVE LOVE keerai made this way with dal – we call it Kalyana curry 🙂 – Looks really yummy Kalyani 🙂
I love this soppu.. My mom would always make this way. Here I have no access to this. 🙁
Healthy and delicious recipe,we do make it almost the similar way.
we prepare the same with drumstick leaves. love it!
They look delicious..Thanks for posting it dear..
Aarthi
http://yummytummy-aarthi.blogspot.com/
Thanks for the introduction to Agathi Keerai. Your dish looks like a wonderful way to cook any type of greens. Thanks for sending it to My Legume Love Affair.
Love the color combo there. I have never eaten these leaves but love greens in general and so this dish is very appealing.
very healthy
Omg,its been ages i had this poriyal,nutritious and healthy..
I think I might have seen the leaves back home, but don't remember eating them. Dish sounds healthy & delicious. Lovely pics.
we make this moong daal…very nutritious and healthy!
Nice and healthy recipe..
Nice and healthy recipe..
good one !
Keerai romba nalla irukku Kalyani
Pramadham! Now where will I get hold of this?? I wonder..
Keerai poriyal looks awesome. Thx dear for linking to the event.
Healthy recipe kalyani, Missing all these keerai varieties here. all i get is methi, palak and paruppu keerai thats it!!!!
Lovely recipe and picture and healthy recipe like to have this with rasam rice.
Nice one dear! Had them when I was in India, never get a chance to prepare here.
Thanks for linking to my event!
CC – Flavors of Tamilnadu
Lock Lock Series 2
Any clues as to where I can get agathi keerai in Bangalore? I've looked around and can't seem to find it at all! 🙁 this is a favourite of mine…
This is famous leaves, which generally fed to Sheeps
Generally not sold outside .. but you can grow near your house .. if you have an independent house
Delicious and lovely looking. Wonderfully prepared.*
Restaurant in North Campus
That is delicious and so healthy!!! thanks for sharing this authentic and tasty dish!!
chowringhee
nice clicks ! why do u drain the water.. any particular reason… normally the dish will loose its nutrients when we drain of water
Aparna Ranish
Have fond memories of amma making this during dwadasi whenever she could source the agathi keerai . Your recipe is a ditto of what she used to make 🙂