Agathi Keerai Poriyal

Method

1. 1

   Prepare agathi leaves: Wash and strip agathi keerai leaves from the stems. Discard tough stems. These leaves have a slightly bitter taste.

2. 2

   Blanch leaves: Bring a pot of water to a boil. Add the leaves and blanch for 2 minutes. Drain and squeeze out water. This reduces bitterness.

3. 3

   Make tempering: Heat 2 tbsp oil. Add 1 tsp mustard seeds — when they pop add 1 tsp urad dal and fry golden.

4. 4

   Add aromatics: Add 1 broken dried red chilli, 1 sprig curry leaves and a pinch of asafoetida. Fry 20 seconds.

5. 5

   Add shallots: Add 5 sliced shallots and cook 3 minutes.

6. 6

   Add blanched leaves: Add the squeezed agathi leaves to the pan. Season with half tsp turmeric and salt.

7. 7

   Cook: Cook on medium heat 5-6 minutes, stirring well to combine everything.

8. 8

   Dry out: Cook uncovered on high heat 2 minutes to remove any remaining moisture.

9. 9

   Add coconut: Add 3 tbsp freshly grated coconut. Toss on high heat 1-2 minutes.

10. 10

    Serve: Agathi keerai poriyal is a highly nutritious side dish. Serve with steamed rice, sambar and rasam.