Agathi Keerai has numerous health benefits and
loaded with vitamin A, E, C and other minerals like calcium, phosphorous, Iron etc.
It contains 8.4% of Protein, 1.4% of Fat
and 3.1 % of Minerals. According to the Siddha School of Medicine, Agathi
Keerai has 63 curative benefits. Mainly, it reduces body heat and cools the
eyes, heals the wounds and is a wonderful remedy for mental depression and
other illnesses. The terms “Agathi” refers to “fir inside”, it will ignite the
fire inside all the organs and equalize the blood circulation throughout the
body. Agathi Keerai helps in easy digestion, cures acidity related problems, regulates
urination, cures stomach ulcer and reduces the stress to a great
extent.[Content Source: Vikatan]. I have mentioned only few important benefits
of Agathi Keerai, but still there are many more. Lets include Agathi Keerai
atleast once a month in our diet and enjoy the benefits. This Agathi Keerai
Poriyal is usually prepared on Dhuvadasi day[Next to Vaikunda Ekadasi] for meal
after complete fasting, which helps in reducing the acidity levels. Do try out
this healthy Agathi Keerai Poriyal and post your comments here. Meanwhile do
check out other interesting and healthy Keerai Recipes here and other
vegetarian side dishes here. Also check out Nellikkai Thayir Pachadi, PorichaRasam/Dhuvadasi Rasam and Mor Kuzhambu prepared for Dhuvadasi in the links and Dhuvadasi
Paranai/Thalagam here.
Until then I am signing off…
Here’s how to make Agathi Keerai Poriyal with
step by step photos…
Ingredients
Agathi
Keerai
|
1
bunch
|
Moong
Dal/Paasi Paruppu
|
2 ½ tbsp
|
Grated
Coconut
|
3
tbsp
|
Turmeric
Powder
|
¼ tsp
|
Salt
|
As needed
|
For Tempering
Oil
|
1
tbsp
|
Mustard
Seeds/Kadugu
|
1 tsp
|
Cumin
Seeds/Jeeragam
|
½ tsp
|
Urad
Dal/Ullutham Paruppu
|
1 tsp
|
Dry Red
Chillies
|
3
|
Preparation Time: 5 minutes Recipe Category: Side Dish
Cooking Time: 20-25 minutes Recipe Cuisine: South
Indian
Author: Priya Anandakumar
Meanwhile do check out other interesting and healthy Keerai Recipes here.
Preparation
Remove the leaves of the agathi keerai from the
stalk.
Wash thoroughly with water atleast 2-3 times,
drain the water and keep it aside.
Soak the moong dal/paasi paruppu for about 30
minutes, this makes the cooking of pasi paruppu faster.
Method
Cook the moong dal with enough water until soft
but not mushy. Drain the water and keep it aside.
Heat oil in a kadai/pan, splutter mustard seeds, add urad dal, cumin seeds, red chillies and fry well until the urad dal changes to golden
brown color.
Add the chopped agathi keerai, ¼ tsp of turmeric
powder and sauté well for about 20-30 seconds.
Just sprinkle little water, required amount of
salt and mix everything really well.
Cover and cook the Agathi Keerai for about 5
minutes on low flame. Stir occasionally.
Now open the lid and check if the agathi keerai
is cooked, then add the cooked dal mix everything really well and cook for
about 2 more minutes.
Finally add the grated coconut, give one stir
and switch off the stove.
Healthy and tasty Agathi Keerai Poriyal is ready
to be enjoyed. Serve it hot with any lunch menu item like sambar, rasam,
kuzhambu etc.
Suggestions:
I have not added onions, you can very well add 1
small onion finely chopped and sauté it
well before adding the agathi keerai.
Other Keerai Recipes that might be of your interest
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Priya Anandakumar