AGATHI LEAVES RECIPE

AGATHI KEERAI PORIYAL / AGATHI KEERAI MOONG DAL STIR FRY /AGATHI KEERAI KOOTU /HUMMING BIRD TREE LEAVES RECIPE /अगेती के पत्तों में छिपा है सेहत का खज़ाना /

Agathi Keerai, an omnipotent spinach, is capable of curing not only physiological but also psychological problems of human beings.

Its botanical name is Sesbania grandiflra having precisely 63 curative benefits as per Siddha school of medicine. Mainly, this reduces body heat, heals the wounds and is a sure remedy for mental depression and other illnesses. 

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.

Agathi keerai has innumerable heath benefits. It is rich in vitamin A, calcium and iron. It has cooling properties, that is the reason it is consumed when breaking fast on Dwadasi.

 It helps in digestion. It also helps to relieve constipation as it has laxative properties. Being rich in Vitamin A, it is consider good for the eyes also.

Besides the leaves, agathi keerai flowers also has many medicinal values.

Agathi leaves are boiled fully and added to the mother of new born baby for healthy breast feeding. It has a power of throwing out the stomach worms and leaves your stomach happy for a long time. The high content of vitamin A and calcium is the reason behind this health benefit.

Boiling Agathi leaves in water and drinking it kills the germs and bacteria in the stomach.

IMPORTANT – It is advisable to take agathi leaves two to three times in a month only , don’t have it on regular bases . Humming bird tree leaves provides all the nutrition that makes strong body, healthy blood, good functions of all the body parts. It is strictly recommended to be taken occasionally. Those under medication should not take it as it will reduce the power of medicines

 INGREDIENTS

• Agathi leaves – 1 bunch
• Yellow moong – ¼ cup
• Oil – 1 tbsp
• Mustard seeds – ½ tsp
• Jeera – ½ tsp
• Red chilli broken – 3 or as per taste
• Asafoetida – generous pinch
• Water – 3 or 4 tbsp
• Coconut freshly grated – 3 or 4 tbsp
• Salt to taste
• Jaggery powder – ¾ or 1 tsp

PREPARATION

1. Soak the moong dal for few hours . [ more the soaking , less the cooking time ]
2. Cook the soaked moong dal with little salt till it is done . Don’t overcook it . [ it should not be mushy ]
3. Pluck the leaves , soak in water for 2 or 3 mins . wash it well and drain the excess water .
4. Chop it .[ roughly 4 to 5 cups tightly packed ]

METHOD

Heat oil, add mustard seeds + jeera and let it splutter .

Add red chillies + asafoetida and give a stir .

Add the chopped agathi keerai and stir fry for 1 or 2 mins till it shrinks completely.

Add ¼ cup water and mix well.

Cover partly and cook on medium flame till the water is absorbed .

stir in between .

Once the water reduces add jaggery + salt and mix well.

Add the cooked dal and mix well.

Finally add the coconut and mix well .

No need to cook after adding coconut .

Off the flame and cover it .

Serve it as a side dish. Serve with any sambar / dal / rasam + rice and other side accompaniments .

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