AGATHI KEERAI PORIYAL

     AGATHI KEERAI is one of the most sought Greens in South Indian Cuisine. The leaves of Humming Bird/August Tree is highly regarded not only in cooking but also for its health benefits.
Commonly there are two varieties of this tree - one with white flowers and another with pink flowers.  The edible part of this tree is its leaves and flowers, the stem and roots along with leaves and flowers are mainly used for medicinal purposes.
     Agathi Keerai is believed to have been named after the Agathia Muni alias Agathiar, who is considered to be the father of Siddha Vaidhyam.  Also, it could have got its name by the meaning, Agam + 'Thi,' which means 'fire within yourself' in Tamil, as it cleanses and balances the body heat.
 It is a highly alkaline food rich in Vitamin A, Calcium and Iron. It has cooling properties.It is rich in fibre, so it helps in digestion. It also helps to relieve constipation as it has laxative properties. Being rich in Vitamin A, it is considered good for the eyes also. Besides the leaves, agathi keerai flowers also have many medicinal values.
     Siddha Vaidhyam does not suggest consuming Agathi Keerai often.  It can be eaten once in 15 days.  Also, it will reduce the effect of medicines, so those under medication are suggested not to eat this. The leaves are slightly bitter, so add a bit of coconut and a pinch of Sugar to balance the taste & retain the green colour, while cooking Agathi Keerai.

Course : Side dish
Spice Level : Moderate
Difficulty : Easy
Serves : 4
Author : SM

Preparation Time - 5 Minutes
Cooking Time - 5 - 10 Minutes

INGREDIENTS :

Agathi Keerai - 2 Cups
Shallots - 4-5 Nos.
Garlic - 2 Cloves
Green Chillies - 2 Nos.
Grated Coconut - 3 Tbspn
Turmeric - a Pinch
Salt - To Taste
Sugar - A Pinch

For Seasoning :

Oil - 2 Tspn
Mustard Seeds - 1 Tspn
Urad Dhal - 1/2 Tspn
Dry Red Chilly - 1 No.
Curry Leaves

METHOD :

• Pick the leaves from the stalks, clean, wash and allow it to drain in a colander.
• Chop the leaves and keep it aside.
• Heat Oil in a pan, splutter Mustard Seeds, Urad Dhal, Dry Red Chillies and Curry Leaves. 
• Saute finely chopped Onions, Garlic Cloves and Green Chilies until onions turn translucent.
• Add Chopped Agathi Keerai Leaves along with Turmeric, Salt, Sugar and give a quick stir. 
• Sprinkle some water and cook the leaves until they turn soft for about 4-5 minutes.
• Once the leaves are well cooked, sprinkle grated Coconut and mix well.
• Leave it on low flame for about a minute.
• Serve it along with Rice and any curry of your choice. 

NOTES :

• Adjust the number of Green Chillies and Dry Red Chillies to your spice preference.
• Adding Sugar and grated coconut is totally optional.
• Coconut helps in balancing the taste and Sugar will help in retaining the green colour.
• Avoid eating this Greens frequently and during medications.