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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