Agathi Keerai Curry

  
Ingredients

Agathi keerai ( only leaves) – 3 cups

Grated coconut – 1/2 cup

Oil – 2 tsps

Mustard – 1 tsp

Split urad dal ( black gram/ ulundhu) – 1 tsp

Chana dal ( Bengal gram/ kadala paruppu)- 1 tsp

Red chillies – 2

Moong dal ( Pasi paruppu) – 3 tbsps

Sugar – 1 tsp

Salt to taste

  
Methods

Wash and soak the moong dal for 15-20 mins. Drain it and keep it aside.

Chop the keerai and wash well.

Heat oil in a pan. Add mustard. When it starts spluttering, add split urad dal, chana dal and red chillies. Sauté for few seconds. Add the moong dal and the chopped keerai. Add salt to taste and mix well. Cook till the moong dal and keerai becomes soft and dry. Add the sugar and grated coconut, mix well and sauté for few more mins.

Serve the keerai warm or at room temperature:)

  

Published by

Anuradha Balasubramanian

Cooking to me is not a chore. It's creativity. A very important job as it is important for the well being of everyone in the family. Kitchen is the place where my work begins every single morning. It gives me tremendous joy and satisfaction when I cook varieties of food and feed my family and friends. And it's always a pleasure to share your joy. Painting, music and books are my hobbies too. I enjoy using different colours, be it painting or cooking. It brightens my mood and spirit when I use different colours in cooking. I always take a moment to enjoy the colours every single time that I cook. Am a home maker with two teenagers. I have a very supportive family who are always game for all my experiments in the kitchen.

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