Agathi Keerai Recipe by Archana’s Kitchen


  • To begin making the Agathi Keerai Recipe, we will first cook the Agathi Keerai and the Moong Dal.

  • I am assuming the Moong Dal has been soaking for a couple of hours. When we soak it, it will take less time to get cooked along with the greens. Once soaked, drain the excess water from the dal.

  • Place the chopped Agathi Keerai and the soaked Moong Dal into the pressure cooker. Add 2 to 3 tablespoons of water, sprinkle some salt and cover the pressure cooker. Place the weight on and pressure cook the greens and the lentils until you hear a couple of whistles. Turn off the heat after the couple of whistles and allow the pressure to release naturally. 

  • Once the pressure has released naturally, our next step is to season the Agathi Keerai.

  • Heat oil in a pan, add the mustard seeds, cumin seeds, red chillies, curry leaves and asafoetida. Allow them to crackle.

  • Add the steamed Agathi keerai and moong dal, coconut, jaggery and salt to taste. Stir gently to combine the ingredients for a couple of minutes. Check the salt and spice levels and adjust to suit your taste. Turn off the heat and transfer to a serving bowl and serve.

  • Agathi Keerai can be served with Mixed Vegetable Sambar and Steamed Rice for a weekday lunch.





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    Author: DelhiStyle

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