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.

Parangikai (Manjal Poosanikai) poriyal

Parangikai Poriyal is a super soft, tasty side dish for your lunch. The yellow pumpkins are perfect for a poriyal because they have a soft texture with quite hardness. The cubed pumpkins are sauted in the oil and cooked with the moisture in the vegetable. Pumpkins are also known as Squash in many areas. The seeds and flowers are also edible .There are many popular delicacies with this popular fall vegetable.

Related recipes are linked here

Methi leaves Stir fry

Brinjal fry

Grated radish Stir fry

Prep  time	Cooking time	Serves
10 mins	15 mins	3 persons

Recipe type:  Side dish

Cuisine: Indian

Ingredients Parangikai / Manjal poosanikai – 250 gms Cumin seeds -1 tsp Red chilli powder -1 tbsp. Turmeric powder -1tsp Hing - pinch Salt –to taste

Method

1. Peel the skin completely using a peeler. Wash the pumpkin and cut it into cubes. 

2. Heat oil in a broad kadai.Once the oil is hot add cumin seeds. 

3. Once it splutters add the red chilli powder, turmeric powder, hing and asafoetida. Mix well.After 1 minute, add the required salt and stir them well. Add the pumpkin cubes and sauté them continuously for 3 minutes.

4. Reduce the heat to low and close it with the lid. Mix them well with the ladle and stir them well until there is no moisture in it. Transfer it immediately to the serving dish. Serve it warm for your lunch.

Serving suggestions

This Yellow Pumpkin Poriyal goes well with any kuzhambu or rice varieties.I like to eat this poriyal as a salad before my lunch because you can enjoy the mild sweetness in the vegetable when you eat it separately.

Notes

There is no need for any steam cooking or pressure cooking for this dish.

Brinjal fry (Kathirikkai Poriyal)

An easy to make yummy side dish for Rice Varieties. There are many ways to make the dish, yet I like this simple way of making using Sambar powder. I always want this poriyal without changing the shape of the long cuts, so I used to be extra careful while preparing this. At the same time I don’t want to use more oil also. The finished product is a silky smooth eggplant which tickles your taste bud and makes very satisfying meal all together. This brinjal fry is relishing with steam cooked rice and chilled yogurt. 

For more recipes related to brinjal, checkout  Brinjal drumstick curry and Brinjal Kosthu

For more recipes related to brinjal, checkout  Brinjal drumstick curry and Brinjal Kosthu

Prep time	Cook time	Serves
10 mins	20 mins	2 persons

Cuisine: Indian

Recipe Type: Dry curry varieties

Ingredients Brinjal -6 no’s Onions -2 small Garlic -3 cloves Red chili powder -1 tsp (optional) Sambar powder -2 tsp Turmeric powder -1/4 tsp Salt – to taste Seasonings Oil -1 tbsp. Mustard seeds -1/2 tsp Urad dal -1/2 tsp Curry leaves -pinch

Method
1. Cut each eggplant into 6-8 the lengthwise pieces, and put them in water. Chop onions finely. Crush the garlic pods.

2. Heat a tsp of oil and add mustard seeds, urad dal, and curry leaves one by one and sauté for few seconds. Heat oil in a kadai. Add the mustard seeds and let it pop. Then add the curry leaves, garlic. Fry for 1 min. Then add finely chopped onions. Fry till it is brown. Drain the water from the brinjals and add to the kadai

3. Now add the Cut eggplant pieces and sauté them gently. Then add all the spice powders with a tsp of oil. Cover and cook again for 10 – 15 mins, till the brinjal is well cooked.
Keep the flame in simmer and close the pan with lid. Keep flipping the veggies and let it cook for another minute, then switch off the flame

Notes

Immerse all the brinjals in water to prevent discoloring.Flip the veggies just one or two times and take care not to mash the veggies.Do not add water to cook the brinjals else it will become mushy.
 
You can find more Poriyal varieties like   
Arai keerai poriyal
Avarakkai poriyal
Grated Radish Poriyal
Cabbage poriyal

Technorati Tags: Brinjal recipes,Kathirikai recipes,Poriyal varieties,Brinjal fry recipes,South indian recipes,Indian food recipes,Healthy recipes

Sorakkai (Bottle gourd/Lauki) Kulambu

Bottle Gourd is also known as Lauki or Giya is rich in Vitamin C, Vitamin B, sodium, iron and potassium. It is also rich in fiber and hence in turn helps fight constipation. This is such a comfort simple curry.Some tangy, mildy spiced curry to be paired with Steamed rice... here you go with the simple yet comfort recipe…

Prep time	Cook time	Serves
10 mins	15 mins	1 person

 

Cuisine: South Indian

Recipe Type: Main dish

 

Ingredients Diced bottle gourd -2 cups Toor dal – 2 tbsp Onion -1 no Curry leaves – few sprigs Sambar powder -1 tbsp Turmeric powder -1/4 tsp Salt – to taste Cilantro –few sprigs Seasonings Oil -1 tbsp Mustard seeds -1 tsp Black urad dal- 1 tsp To grind Grated coconut -3 tbsp Broken red chilli -2 no’s Tomato -1 no

Method

1. Wash, peel the skin and remove the seeds of the Bottle gourd and chop into pieces. Keep all the ingredients ready.

2. Heat oil in the pan and add the mustard seeds and urad dal.When the mustard stats popping add r onion, curry leaves, and Bottle gourd pieces. Then add turmeric powder, salt, sambar powder and ¼ cup of water.

3. Let it boil for some time and add the ground paste

4. Cook for 5 mins and Garnish with coriander leaves.

Served with

Bowl of hot rice

Beetroot poriyal

Notes

Tomatoes can be sautéed along with the onions too.

Technorati Tags: Sorrakai kulambu,Bottle gourd recipes,LAuki recipes,Kulambu recipes,Indian food,South indian food recipes.,Diet recipes.