Simple Lunch Menu 9

Today’s lunch at home was again a simple, easy to make and heathy South Indian food cooked with very little oil.  For the first time I made agathi keerai dry curry.  It came out very well and my kids liked it very much.

Agathi keerai is known as August tree leaves. It is slightly bitter in taste and has lot of health benefits. It’s very rich in calcium and hence good for the bones.

Today’s lunch menu


Strawberry rasam

Kathrikai curry ( brinjal curry)

Agathi keerai curry ( August tree leaves)

Rice, yogurt, chips and peanut chikki

Strawberry Rasam

Kathrikai curry



Kathrikai ( brinjal) – 1/2 kg

Onions – 2

Thenga Milagai Podi- 3 tbsps

Oil – 1 tbsp

Mustard – 1 tsp

Split urad dal – 1 tsp

Turmeric powder – 1/2 tsp

Dry mango powder- 1/2 tsp

Curry leaves – few

Salt to taste 


Peel, wash and slice the onions.

Wash and cut the brinjals vertically. Keep it immersed in water till required.

Heat oil in a pan. Add mustard. When it starts spluttering, add split urad dal and curry leaves. Sauté for few seconds and then add the sliced onions. 

Sauté till the onions turns slightly golden. Drain the cut brinjals well and add it to the onions. Add turmeric powder, dry mango powder and salt to taste. Mix well. Reduce the flame and cover the pan with a lid. Cook till the brinjals become soft. 

Now add the thenga milagai podi and mix well. Sauté for few mins.

Serve it with rice and rasam or sambar:)


Thengai Milagai Podi

Agathi keerai curry


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


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


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