Agathikkeerai Karameedhu

by Savitha
Agathikeerai or August tree leaves is one of the best source of iron and many other nutrition. It is one of the important dishes cooked on Dhvadhasi by Brahmins in South India. Typically the day after Vaikunda ekadeshi, Iyengars must make agathi keerai as mentioned below (sans onion) and gooseberry thayir pachchadi.

Serves 4
Prep time 30 mins

Key Ingredients
Agathi keerai or August tree leaves – 2 Cups (separated from the thick stem and washed)
Onions finely chopped – 2 nos.
Moong dhal – 1 tbsp
Grated Coconut – 2 tbsp
Salt to taste

For Tempering
Oil – 2 tsps
Mustard seeds – 1 tsp
Hing – 1/2 tsp
Red chillies – 2-3 nos.
Curry leaves – 5-10 nos

1. In a pressure cooker, cook agathi keerai and moong dal, add half cup of water and cook for 3 whistles,
2. In a skillet heat oil and add mustard seeds. As soon as it crackles add hing, red chillies and curry leaves.
3. Then add the chopped onions and saute till it turns translucent
4. Now add the cooked greens and moong and salt. Saute till the water is completely absorbed.
5. Now add the grated coconut.

Serve hot with rice and amla or gooseberry thayir pachchadi

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