With each region adding local ingredients to their preparations, we can find multiple variations of Agathi Keerai in India. This Agathi Keerai recipe comes from Southern India, where coconut is widely grown.
Agathi leaves are usually bitter and astringent in taste. Hence, adding coconut not only counters the bitterness, it also gives a nice aromatic taste that comes after blending the two ingredients. Coconut also adds creaminess to the crunchy texture of the leaves.
Agathi Keerai is one of the richest sources of Calcium and Phosphorus together for healthy bones and skeletal system.
Tips for Selection and Storage of Agathi Leaves
To choose Agathi leaves, go for young leaves that are green with varying shades. Discard yellow or spoiled leaves. It is very easy to separate the leaves from the twigs and they come off with a slight pull.
Usually young fresh leaves can be stored in refrigerator for 3-4 days without spoiling them. Alternatively, the leaves can be sun dried and stored in air tight container for long time, for use in teas or to be sprinkled over dishes.
Agathi Keerai Consumption
Agathi should be consumed in moderation, once a month during pregnancy, lactation, and for Pitta Dosha disorders such as skin diseases.
Since Agathi keerai is bitter in taste, it should be introduced in smaller quantities to children to initiate their liking and acceptance of the taste. However, for its ample health benefits and nutrition, it is highly recommended for children, at least once a week.
Agathi Keerai Coconut Stir Fry
- 300 g Agathi Keerai Leaves 3 to 4 medium sized twigs
- 4 tbsp Freshly grated Coconut Coconut can also be replaced with coconut milk, around 3-4 tablespoons.
- 1 tsp Salt to taste
- 5 cloves Garlic
- 1 Medium Onion
- 1 tsp Turmeric
- 1 tsp Coriander Powder
- 1 Dried Red Chili Optional
- 1 tbsp Coconut Oil Replace with Ghee or Mustard Oil or Olive oil
- Separate the leaves. Wash them and finely chop (optional step for small children). We made without chopping.
- Finely chop the garlic and onion.
- Heat the pan and add oil.
- Add mustard seeds. Let the seeds splutter.
- Add garlic and onion. Stir-fry till the mix turns golden brown.
- Add salt, turmeric, and coriander powder. Mix for 1 – 2 mins.
- Add coconut and Agathi leaves. Mix well and put the heat on low.
- Cover and let the mix cook for another 10 mins or till the leaves wilt down nicely.
- Serve with steamed rice or chapati! Enjoy!
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