The leaves of the hummingbird tree named after the sage Agasthya as AGATHI is a powerful antioxidant. The richness of amino acids cystine & cysteine enhances its antimicrobial efficacy. A highly alkaline leaf with immense cooling properties this leaf forms an important part of the meal served on Dwadashi. Vitamin A, iron and calcium-loaded greens that grows prolifically in India, Malaysia & Philippines has a medley of bitter, sour, and tart principles which are effectively countered in cooking by using coconut, coconut mil, or garlic. Foodialogues shares simple agathi leaves stir fry that’s soothing to the digestive system after the Ekadashi fast.
AGATHI KEERAI KARAMEDHU / AGATHI STIR FRY RECIPE
Ingredients for Agathi Keerai Karamedhu:
- Agathi leaves destems and washed 1 C
- Green gram dal deskinned / payatham paruppau ½ C
- Broken red chilly 3
- Oil 1 tbsp
- Mustard seeds 1 tsp
- Asafoetida 1 .2 tsp
- Bengal gram dal/Kadalai paruppu 1 tsp
- Black gram dal/ulundu 1 tsp
- Coconut grated ¼ C
- Salt as required.
Preparation Method for Agathi Keerai Karamedhu:
- Wash and soak the green gram dal in water for 45 minutes. Drain and set aside.
- Take a heavy-bottomed pan. Add ¼ c of water and bring to a boil. Simmer the flame. Add the leaves Add the required salt.
- Cook on a low flame covered till the leaves turn soft. Remove. The water would have been absorbed by now otherwise cook till the water evaporates.
- Set the cooked leaves aside.
- Take a heavy-bottomed pan. Add oil and splutter mustard. Add the dals and chilly. When the dals turn golden brown add asafoetida, soaked dal, and the leaves. Stir fry along with grated coconut for about 5 minutes. Remove and serve.
Healthy & Tasty Agathi Keerai Karamedhu is Ready 🙂
