Agathi Keerai Poriyal | August tree leaves Stir Fry Recipe with step by step photo. Agathi Keerai is a variety of spinach from the August tree or Humming bird Tree it is called as Avisein Telugu , Agasti in Hindi ,Agase in Kannada and Agathi in Malayalam .The Leaves are slightly bitter in taste but is highly rich in Calcium and hence advised to take at least twice or thrice in a month.
Pic Coutesy : google .This is how Agathi Keerai looks like
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Agathi Keerai Poriyal Recipe
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Recipe Cuisine: Indian | Recipe Category : Lunch Side Dish
Prep Time: 10 mins | Cook Time : 15 mins |Makes: 25 |Author :Sharmila Kingsly Ingredients:
 Agathi Keerai | August Tree Leaves – 1 bunch
Onion – 1
Turmeric powder – ½ tsp
Salt as needed
Freshly grated coconut – ½ cup
To Temper:
Oil – 1 tsp
Mustard seeds – ½ tsp
Urad Dal – 1 tsp
Channa Dal - 1 tsp
Cumin Seeds – ½ tsp
Dry Red Chilli - 3
Method :
1. Remove the leaves of the keerai from its stem and then wash it well and set aside. In a pan add in oil once it heats add in the ingredients mentioned under “To Temper” table one by one.
2. Next add in the onions and sauté till it becomes transparent .Next add in the washed keerai.
3. Add in Turmeric powder and Salt, mix well. In about 5 mins the leaves will start to shrink and cook till it’s fully done.
4. Finally add in the grated coconut and cook for 2 mins in low flame and switch off the stove. Keerai Poriyal is now ready to be served.
Notes:
· Never close the pan while cooking as it may give more water and keerai will not turn out good.
· Always use the coconut in the mentioned quantity as agathi keerai leaves are little bitter in taste and grated coconut balances it.
· Tastes good with Steamed Rice and Potato Fry.
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Step by step Method with pictures:
1. Remove the leaves of the keerai from its stem and then wash it well and set aside. In a pan add in oil once it heats add in the ingredients mentioned under “To Temper” table one by one.
2. Next add in the onions and sauté till it becomes transparent .Next add in the washed keerai.
3. Add in Turmeric powder and Salt, mix well. In about 5 mins the leaves will start to shrink and cook till it’s fully done.
4. Finally add in the grated coconut and cook for 2 mins in low flame and switch off the stove. Keerai Poriyal is now ready to be served.
Tastes good with Steamed Rice and Potato Fry.
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