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December 24, 2012


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agathi keera poriyal


Usually this poriyal is prepared on Dwadesi day ( next day to vaikunta ekadesi) as a special food for people who did fasting on vaikunta ekadesi as it helps to reduce the body heat & acidity levels.. Before my marriage , my paati used to make this poriyal along with gooseberry pickle or gooseberry pachadi & avial for dwadesi . I love that feast Smile..Yesterday i got the recipe from my mom and tried this poriyal. It was very nice and we loved it a lot.. We all know agathi keerai takes more time to cook. As my mom suggested , i pressure cooked the keerai after sauting and it was perfectly cooked...Usually toor dal is used in this poriyal but i used moong dal as it gives a nice smell..Also i used onions which is not added on this day. So please skip onion if u make for dwadesi..Otherwise, add small onions which gives a nice taste and flavour to this poriyal.

  • Agathi keerai – 1 bunch ( 1 cup )
  • Big onion / small onions – 1/2 cup ( finely chopped)
  • Moong dal – 1tbsp
  • Grated coconut – 1/4 cup
  • Sugar – A pinch
  • Salt & water – as needed
To temper
  • Mustard seeds – 1/2 tsp
  • Urad dal – 1 tsp
  • Channa dal – 1 tsp
  • Red chillies – 2-3 nos
Lime juice – few drops (optional)
  • Remove the leaves from the stem , wash it & set aside.
agathi keerai tile
  • In a kadai, temper mustard seeds , urad dal & channa dal. When the dal turns golden brown add red chillies and saute for a second. Then add onions and saute till it turns transparent..
agathi keerai saute tile
  • Now add the washed leaves ( keerai) , a pinch of sugar & the required salt.
  • Saute well till the keerai shrinks.. After few minutes , add a tbsp of moong dal and saute well for a minute.Now add enough water (say 1/2 cup) and transfer the entire contents into a small box with lid and pressure cook it in high flame for 1 or 2 whistles. I dint pressure cook it directly .Remove the lid and check if there is any water..If there is any water , allow it to drain by boiling it for sometime. Otherwise, add the grated coconut , mix well and saute for few seconds..Check for salt. U can add few drops of lime juice at the end to get a tangy taste..
agathi keerai cooked tile
Serve with sambar sadam !!
  • I have used more onions and dal to enhance the flavour and taste.
  • This keerai has a mild bitter taste. Adding more coconut helps to overcome that bitterness..
  • We are adding sugar while sauting the leaves to avoid discoloration..
  • If u dont want to pressure cook the leaves , u can add water directly in the kadai and cover cook it. But it takes longer time to cook .
  • U can also pressure cook the leaves first and then do the tempering and sautéing procedures.It tastes good in both the ways.


  1. healthy stir fry

  2. Very Healthy keerai... N Chitra today I posted Kaju flower on my space that I learnt from u... Thank U so much... Its came out very well...

  3. That is delicious and so healthy!!! thanks for sharing this authentic and tasty dish!!
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  4. very healthy and delicious poriyal...good with sambar rice

  5. Very healthy stir fry..I love any green's stir fry with rice

  6. Love the color of the keera leaves! Mine becomes so dull after frying!!

  7. OMG this is the best....its my favorite...every time I go back to mom's place this is a must have dish for me...

  8. yummy delight...Join me in Fast Food Event - Poha in my blog.

  9. Super healthy poriyal,love simply with a bowl of rice.

  10. That poriyal looks delicious! Yum!

  11. Way cool! Some very valid points! I appreciate you penning
    this write-up and also the rest of the website is really good.
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  12. I believe that is among the most significant info for me.
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  13. Love this keerai very much. Urs look Yummy! Wishing you and family a happy, prosperous and blessed New year.

  14. Yummy & Healthy Recipe chitra..
    You have a wonderful blog, nice to follow your blog..

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