Agathi Keerai Poriyal

The leaves, flowers, roots and outer cover widely used for medicinal purposes. I got some Agathi Keerai  fresh organic vegetable shop. The term ‘Agathi’ refers to ‘fire inside’, i.e, it will ignite the fire inside all organs and equalize the blood circulation throughout the body. It is a cleansing agent also. 

It is also called hummingbird tree leaves and rich in calcium, iron and vitamins. It is a famous festive dish of South India often cooked on Dwadashi. The spinach-like dish balances the pitta dosha cures constipation and also helps in the removal of kidney stones. However, care must be taken that the dish is not consumed more than once a month.

Benefits

It’s very good for the bones, helps in curing constipation and helps in digestion. It is the presence of anti-viral and anti-bacterial properties. It not only lowers the body temperature but also works on the root cause of the fever.

You can try other Keerai (greens) recipe collections on my blog like

Manathakali keerai paruppu kootu

Pasalai keerai Fritters

Drumstick leaves Adai

Arai keerai poriyal

Drumstick leaves egg thoran

MORE PORIYAL RECIPES ARE LINKED BELOW

Cabbage Poriyal

Grated radish poriyal

Avarakkai poriyal

Prep  time	Cooking time	Serves
10 mins	10 mins	6 persons

Recipe Course: Drinks

Recipe type: Indian cuisine

Agathi Keerai ( Hummingbird tree leaves)- 2 cups Onion (big) – 1 no Chopped garlic -2 tbsp. Green chilies -2 no’s Turmeric powder -1/4 tsp Grated coconut -2 tbsp. Salt – to taste Seasonings Mustard seeds -1 tsp Urad dal – ½ tsp Hing –pinch Coconut oil – 2 tbsp.

Method

1. Remove the Agathi leaves from its stem. 

2. There’s one easy way to do this. Hold the stem between your thumb and index finger and slide down de-stemming the leaves. 

3. Rinse well under running water in a colander.

4. Tear the leaves with your palms instead of chopping.Keep aside.

5. In a Kadai (wok), add 1 tbsp. of coconut oil, when it is hot.Add the mustard seeds and when they begin to crackle, add urad dal.When the urad dal becomes slightly pink, add the green chillies and fry well.

6. Add the chopped onions and garlic,saute for few minutes.

7. Once the garlic is roasted well, add Agathi keerai leaves, turmeric powder, and salt.

8. Stir well with water and close with lid and cook on low flame.

9. Add freshly grated coconut and mix well.

10. Transfer the content in a bowl .

Tasty Agathi Keerai Poriyal is ready to be served!

Serving Suggestions

Serve it hot with rice and sambar/rasam.

Notes

• Pregnant ladies must abstain from consuming Agastya in any form, especially the leaves as the leaves are considered contraceptive in nature.
• Although its bitter in taste, don’t you think we need to eat this occasionally considering the health benefits associated with it.
• This is the best home remedy for subsiding body heat.