Agathi Keerai is one of the richest sources of Calcium and Phosphorus together for healthy bones and skeletal system.
What is Agathi Keerai?
Agathi Keerai refers to the green leaves of the Sesbania Grandiflora plant. Since the plant grows well in warm and humid climates, it is usually found in abundance in Southern and Eastern parts of India. The leaves, flowers, seeds, and pods, of the plant are used in traditional Indian recipes.
What is the use of Agathi Keerai?
Agathi Keerai is technically known as Sesbania Grandiflora. Agathi leaves or “keerai” are traditionally used in India for both culinary and therapeutic purposes. Agathi is referred in Ayurveda for its beneficial effects on multiple body systems such as immune system, respiratory system, metabolism, and eliminatory systems.
For its high concentration of active compounds, Agathi leaves provide ample nutrition and health benefits that go a long way in your physical and mental upkeep.
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 Coconut Stir Fry Recipe
With each region adding local ingredients to their preparations, we can find multiple variations of Agathi Keerai in India. This 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 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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