Agathi Keerai Poriyal, a delicious stir fry made from the South Indian greens known as "Agathi Keerai". Usually Amma makes this poryial on Thuvadesi morning along with other accompaniment, to break the previous day(Ekadashi) fasting. It's kind of tradition to cook this green on Thuvadesi day and honestly i don't know the reason !
I read it somewhere that it has amazing cooling effects therefore It's good to include this in out diet once in a while. So whenever i see them on farmer's market, immediately i would buy a bunch and make this simple poriyal. You can serve this with sambar & rice, a great combination.
Ok, now let's see how to make this agathi keerai poriyal
Agathi Keerai Poriyal
Preparation Time : 20 mins | Cooking Time : 20 mins | Serves : 2
Recipe Category: Curry | Recipe Cuisine: Indian
Recipe Category: Curry | Recipe Cuisine: Indian
Ingredients
Agathi Keerai - 1 bunch
Onion - 1(medium)
Red chili - 4 to 5
Grated coconut - 3 tbsp
Salt - as needed
To Temper
Oil - 1 tsp
Mustard & urad dal -1/2 tsp
Channa dal - 1 tsp
Agathi Keerai - 1 bunch
Onion - 1(medium)
Red chili - 4 to 5
Grated coconut - 3 tbsp
Salt - as needed
To Temper
Oil - 1 tsp
Mustard & urad dal -1/2 tsp
Channa dal - 1 tsp
Procedure
Remove the leaves from the stalks , wash it well & keep ready. Cut the onion into small pieces.
Heat the pressure pan, temper the ingredients listed under "To Temper" , then add onions & red chili. Saute it well.
Once the onion became translucent , add the keerai & saute it. Keerai reduces in volume after sauteing for a while.
At that add 1/4 cup of water, close the lid ,put whistle & cook for 2 whistle.Once the pressure released, open the lid & again put it in flame & allow the water to evaporate(if it's there). Now add salt & coconut . Mix it well & switch off the flame.
Agathi Keerai poriyal is ready.
Heat the pressure pan, temper the ingredients listed under "To Temper" , then add onions & red chili. Saute it well.Once the onion became translucent , add the keerai & saute it. Keerai reduces in volume after sauteing for a while.
At that add 1/4 cup of water, close the lid ,put whistle & cook for 2 whistle.Once the pressure released, open the lid & again put it in flame & allow the water to evaporate(if it's there). Now add salt & coconut . Mix it well & switch off the flame.
Agathi Keerai poriyal is ready. Related : How to make Ponnanganni Keerai Poriyal
Note
- This keerai takes a lot of time to cook,so i used pressure pan, but you can cook in open pot too.
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