Agathi Keerai Curry

Today's platter is the one which we generally cook on the day of Dwadashi. A we fast on Ekadashi or have food only once, the next day after the puja, we are served food early and the cooked. The food is devoid of any acidic matter so as to not aggravate acidity. We prepare Payatham Paruppu(cooked green gram dhal)

Nellikai (Gooseberry) chutney, Sundaikai Poricha Kuzhambu, Lemon Rasam,
Agathi keerai Curry


Agathi Keerai Curry

I am not sure about the English name for this green but this green in particular has a lot of health bebefits. Check it out here
Agathi Keerai     2 bunches
Mustard seeds    1 tsp
Black gram dhal   1 tsp
Red chillies         3-4
Asafoetida          1/4 tsp
Oil                     2 tsp
Coconut scrappings  1/4 cup or more
Sugar                1 tsp
Salt                   to taste
Seperate the smal leaves from the stem of the keerai.Cut finely and wash.
Cook it  . I cooked it in microwave for 5 minutes in Micro high mode
Heat a pan with oil, Add mustard and when it splutters add the black gram dhal, red chillies and asafoetida.Saute for a minute.
Now add the cooked green and mix well. Sprinkle the salt, mix and continue to cook in medium flame for 5 minutes.Sprinkle the sugar and mix,(this is added to remove the tart taste in the greens)
Switch off the heat and put the coconut scappings in this.
Mix well an serve.
Linking this to Thali mela by Srivalli
Check out todays's menu by the Marathoners Here

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