January 23, 2012

Agathi Keerai Kariamudhu (poriyal) with Toor Dal | Agathi leaves curry | Agase Soppu Palya | Iyengar Recipes

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. 
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). Onions / garlic and even tomatoes are prohibited for every day meals in most traditional households even today, and therefore this curry also doesnt include them. Now off to the recipe..
  1. Rice
  2. Mor Kozhambu
  3. Agathi Keerai Kariamudhu (Poriyal)
  4. Kootu
  5. Nelli Pachadi (Gooseberry Raitha)
  6. Poricha Sathamudhu (Poricha Rasam)
  7. Akkaravadisal or Thirukannamudhu
  8. 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 – Tamilnadu by Vidhya along with Vardhini’s New U

Do check my fellow marathoners here

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. 

33 comments:

  1. I love agathe keerai .. It is always there atleast once a week.. at home. Love the variation

    ReplyDelete
  2. I love the fact that you're taking the effort to preserve tradition. The keerai looks very nice

    ReplyDelete
  3. Never heard of these will have to check with the sabzi wala!!..looks cool!

    ReplyDelete
  4. I have used this along with adai batter and never tried as stir fry.Looks nice :)

    ReplyDelete
  5. Very healhty one. I make them at least once in 15 days.

    ReplyDelete
  6. reminds me of my MIL's preparation ...
    excellent cliks
    Tasty Appetite

    ReplyDelete
  7. Absolutely inviting healthy poriyal. Thanks a lot for linking...

    ReplyDelete
  8. Nice and healthy keerai recipe.Excellent tempting clicks.

    ReplyDelete
  9. new to me, what are they called in mumbai? seems interesting

    ReplyDelete
  10. These leaves are new to me. Dal looks super yummy!

    ReplyDelete
  11. I have seen this with moongdal and it tasted wonderful! Your post is making me make it all over again :)

    ReplyDelete
  12. LOVE LOVE LOVE keerai made this way with dal - we call it Kalyana curry :) - Looks really yummy Kalyani :)

    ReplyDelete
  13. I love this soppu.. My mom would always make this way. Here I have no access to this. :(

    ReplyDelete
  14. Healthy and delicious recipe,we do make it almost the similar way.

    ReplyDelete
  15. we prepare the same with drumstick leaves. love it!

    ReplyDelete
  16. They look delicious..Thanks for posting it dear..

    Aarthi
    http://yummytummy-aarthi.blogspot.com/

    ReplyDelete
  17. 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.

    ReplyDelete
  18. Love the color combo there. I have never eaten these leaves but love greens in general and so this dish is very appealing.

    ReplyDelete
  19. Omg,its been ages i had this poriyal,nutritious and healthy..

    ReplyDelete
  20. I think I might have seen the leaves back home, but don't remember eating them. Dish sounds healthy & delicious. Lovely pics.

    ReplyDelete
  21. we make this moong daal...very nutritious and healthy!

    ReplyDelete
  22. Nice and healthy recipe..

    ReplyDelete
  23. Nice and healthy recipe..

    ReplyDelete
  24. Keerai romba nalla irukku Kalyani

    ReplyDelete
  25. Pramadham! Now where will I get hold of this?? I wonder..

    ReplyDelete
  26. Keerai poriyal looks awesome. Thx dear for linking to the event.

    ReplyDelete
  27. Healthy recipe kalyani, Missing all these keerai varieties here. all i get is methi, palak and paruppu keerai thats it!!!!

    ReplyDelete
  28. Lovely recipe and picture and healthy recipe like to have this with rasam rice.

    ReplyDelete
  29. 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

    ReplyDelete
  30. 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...

    ReplyDelete
  31. 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

    ReplyDelete

Thanks for stopping by. Would love to hear what you thought of this post.. your support is invaluable for this blog..

Cheers
Kalyani

 

Sizzling Tastebuds Copyright © 2009 Cookiez is Designed by Ipietoon for Free Blogger Template