Sunday, April 19, 2015

Agathi Keerai Poriyal | Agathi Keerai stir fry

This is the first time , i tried this keerai in my kitchen. Amma makes this only on Dwadesi morning along with other accompaniment, to break the previous day(Ekadashi) fasting. I read it somewhere that it has amazing cooling effects. It's good to include this in out diet once in  a while.

So last week, when i bought this keerai from farmer's market to try this simple poriyal. You can serve this with sambar & rice. 


Agathi Keerai - 1 bunch
Onion - 1(medium)
Red chili - 4 or 5 nos
Grated coconut - 3 tbsp
Salt - as needed

To Temper
Oil - 1 tsp
Mustard & urad dal -1/2 tsp
Channa dal - 1 tsp


Remove the leaves from the stalks , wash it well & keep ready. Cut the onion into small pieces.

Heat the pressure pan, temper the ingredients listed under "To Temper" , then add onions & red chili. Saute it well.

Once the onion became translucent , add the keerai & saute it. Keerai reduces in volume after sauteing for a while.

At that add 1/4 cup of water, close the lid ,put whistle & cook for 2 whistle.Once the pressure released, open the lid & again put it in flame & allow the water to evaporate(if it's there). Now add salt & coconut .Mix it well & switch off the flame.

Agathi Keerai poriyal is ready.


  • This keerai takes lot of time to cook,so i used pressure pan, even you can cook in open pot too. 

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