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    Home » Recipes » healthyrecipes » Agathi Keerai Poriyal | August Tree Leaves Stir Fry | Keerai Recipes

    Agathi Keerai Poriyal | August Tree Leaves Stir Fry | Keerai Recipes

    Posted on Oct 31, 2017 · Last Updated on Dec 17, 2021 by sharmila kingsly

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    Agathi Keerai Poriyal | August Tree Leaves Stir Fry
    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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    Click here for more Lunch Side DishRecipes!!
    Agathi Keerai Poriyal | August Tree Leaves Stir Fry

    Agathi Keerai Poriyal Recipe

    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.
        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.
    Step 1 - Agathi Keerai Poriyal

     2.    Next add in the onions and sauté till it becomes transparent .Next add in the washed keerai.

    Step 2 - Agathi Keerai Poriyal

      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.

    Step 3 - Agathi Keerai Poriyal

     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.

    Step 4 - Agathi Keerai Poriyal

    Tastes good with Steamed Rice and Potato Fry.

    Agathi Keerai Poriyal | August Tree Leaves Stir Fry


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