Agathi Keerai Kuzhambu Recipe

Agathi Keerai has known for its health benefits but is hated by many due to its bitter taste. It helps to reduce body heat, cures ulcers, helps digestion, and many more. Do you say no to these healthy greens!!! But agathi leaves should not be taken often, and advisable to have it twice a month.

I usually make agathi keerai poriyal or agathi keerai thanni Saru with these leaves. I never thought of making a kuzhambu with these greens until I saw this recipe in a cookbook. I have altered the recipe to suit our taste and tried it. The results were excellent, and the tamarind and spice powders subsided the leaves' bitterness. Let's see the recipe.

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Agathi Keerai Kuzhambu Recipe | Kuzhambu Varieties

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South Indian style aromatic gravy with Agathi keerai and freshly ground spices.

Course Gravy

Cuisine South Indian

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

Calories

Author Kalyani

Ingredients

• ▢ Agathi Keerai - 2 cups loosely packed
• ▢ Small onions - 15 nos
• ▢ Tomato - 1 large or 2 medium sized
• ▢ Garlic - 5 cloves
• ▢ Tamarind - gooseberry sized
• ▢ Red chili powder - 1.5 Tsp
• ▢ Coriander powder - 1 Tsp
• ▢ Turmeric powder - a pinch
• ▢ Sambar powder - ½ Tsp
• ▢ Salt - as required

To Dry Roast and Grind

• ▢ Toot dal - ½ Tsp
• ▢ Channa dal - ½ Tsp
• ▢ Raw rice - ½ Tsp
• ▢ Mustard seeds - ½ tsp
• ▢ Pepper - ½ Tsp
• ▢ Urad dal - 1 Tsp
• ▢ Cumin Seeds - ½ tsp
• ▢ Fenugreek seeds - ½ tsp

To Temper

• ▢ Oil - 2 Tsp
• ▢ Mustard seeds - 1 tsp
• ▢ Urad dal - 1 Tsp

Instructions

Preparation

• Take the agathi leaves from the stem and wash it twice in running water. Pressure cook the washed agathi keerai in a small pressure cooker with a cup of water for three whistles. Set aside. Peel the onions and garlic, chop the tomatoes finely. Keep aside. Soak tamarind in warm water and extract the juice. Add 2 cups of water to the extracted tamarind. Keep it ready.
• In a pan, add the items given in the 'to dry roast and grind' table and fry them until they turn golden brown. Once it cools down, add the fried spices to the mixer. Grind everything together to a coarse powder without adding water.

Method

• Heat oil in a pan and add the items to temper. Fry them until mustard seeds cracks, and urad dal turns brown. Add small onions and garlic now. Saute them well for 5 minutes or until they turn brown. Add tomatoes and fry them until soft and mushy.
• Once the tomatoes are cooked well add tamarind water, red chili powder, coriander powder, sambar powder, and salt. Mix it well and boil the kuzhambu for 5 minutes until the raw smell of tamarind completely leaves.
• Once the raw smell of tamarind leaves, add pressure cooked agathi keerai and mix it with the boiling kuzhambu. Boil the kuzhambu again for five more minutes in medium flame.
• Then add the ground spice powder to the kuzhambu and mix slowly after without forming any lumps. Add water if needed. Boil the kuzhambu again for five more minutes in medium-low flame. Once the kuzhambu becomes thick, switch off the flame.

Nutrition

Serving: 4g

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Preparation :

1. Take the agathi leaves from the stem and wash it twice in running water. Pressure cook the washed agathi keerai in a small pressure cooker with a cup of water for three whistles. Set aside. Peel the onions and garlic, and chop the tomatoes finely. Keep aside. Soak tamarind in warm water and extract the juice. Add 2 cups of water to the extracted tamarind. Keep it ready.

2. In a pan, add the items given in the 'to dry roast and grind' table and fry them until they turn golden brown. Once it cools down, add the fried spices to the mixer. Grind everything together to a coarse powder without adding water.

Method :

1. Heat oil in a pan and add the items to temper. Fry them until mustard seeds crack and urad dal turns brown. Add small onions and garlic now. Saute them well for 5 minutes or until they turn brown. Add tomatoes and fry them until soft and mushy.

2. Add tamarind water, red chili powder, coriander powder, sambar powder, and salt once the tomatoes are cooked well. Mix it well and boil the kuzhambu for 5 minutes until the raw smell of tamarind ultimately leaves.

3. Once the raw smell of tamarind leaves is, add pressure-cooked agathi keerai and mix it with the boiling kuzhambu. Boil the kuzhambu again for five more minutes in medium flame.

4. Add the ground spice powder to the kuzhambu and mix slowly without forming any lumps. Add water if needed. Boil the kuzhambu again for five more minutes in medium-low flame. Once the kuzhambu becomes thick, switch off the flame.

Serve the agathi keerai kuzhambu with hot steamed rice and any stir-fry you choose! We had it with steamed rice and vendakkai poriyal.

Notes:

 1. I prefer pressure cooking for agathi keerai as it takes a long time to cook.