Agathi Keerai Kuzhambu / Humming Bird Tree Leaves Kuzhambu

     

      Agathi Keerai Kuzhambu is a Kongu traditional and multipurpose keerai kuzhambu. It can be used as side dish for chapathi, cur rice, dosai etc., It can be also used as kuzhambu when mixed with rice.

Related Posts:

1. Agathi Keerai Poriyal

2. Agathi Poo Poriyal

Recipe Cuisine : South Indian | Recipe Category: Kuzhambu

Preparation Time: 10 mins  | Cooking Time: 10 mins | Yields: 2 cups

Ingredients:

Chopped Agathi Keerai Leaves	2 cups
Salt	To Taste
To Roast and Paste:
Oil	1 tsp
Cumin Seeds	1 tsp
Coriander Seeds	2 tsp
Thur Dal	1 tsp
Red Chilli	2
Chopped Onion	¼ cup
Grated Coconut	2 tbsp
To Temper:
Oil	1 tsp
Mustard Seeds	¼ tsp
Red Chilli	1

Procedure:

1. Remove the leaves from the stem. Wash them twice and drain the water completely. Then chop them into small pieces.

2. Pressure cook the chopped leaves with ¼ cup of water for 2 whistles in a medium flame.

3. Heat 1 tsp of oil in a pan, add cumin seeds and coriander seeds. Sauté for 2 mins.

4. Then add thur dal and sauté till the dal turns into golden color.

5. Now add red chillies and sauté till they become crisp.

6. Add chopped onion and fry till the onion becomes translucent. Switch off the flame and add grated coconut. Allow it to cool down completely.

7. Grind them into a little bit coarse paste using little water.

8. After pressure had gone open the lid of the cooker (from 2), then pour this ground mixture (from 7) and mix them well.

9. Add enough water and salt. Mix well and cook for 2 mins.

10. Meanwhile, heat the oil in a pan, add mustard seeds and red chilli. Fry till the mustard seeds splutter.

11. Mix this temper with the kuzhambu (from 9) and mix well. Cook them for one more min and switch off the flame.

       Really yummy and mouthwatering kuzhambu is ready to serve.

Note:

1.  Use small onion or big onion.

2. Adjust the red chilli level according to your taste.

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Thinai Thean Sakkarai Pongal / Foxtail Millet Honey Sweet Pongal

     Sweet Pongal based on Rice or Millets is a staple dish during festivals in South India. Similarly, Thean Thenai Maavu is also another staple dish during festival days especially in Tamil Nadu. I tried mixing Thean with Pongal and created this recipe which uses Thean and Jaggery. The dish came out well and people were not able to tell the difference at all.

Recipe Cuisine : South Indian | Recipe Category: Sweet

Preparation Time: 10 mins  | Cooking Time: 20 mins | Serves: 3

  

Ingredients:

Thinai Arisi (Foxtail Millet Rice)	3/4 cup
Split Green Gram (moong dal)	¼ cup
Salt	A Pinch
Jaggery Syrup (Click here for the jaggery syrup)	¾ cup
Honey	¼ cup
Ghee	2 tbsp
Cashew Nuts	10
Dry Grapes	15

Procedure:

1. Dry roast the moong dal till the nice aroma comes out. Allow it to cool down completely.

2. Dry roast the foxtail millet / thinai rice for 2 mins or get really hot. Allow it to cool down completely.

3. Mix the foxtail millet rice and moong dal together and wash them twice. Then soak it in 2 cups of water for 10 to 15 mins.

4. In a pressure cooker, add the rice, moong dal mixture and salt with 3 1/2 cups of water (add soaked water also).

5.  Pressure cook for 1 whistle in high flame and keep the flame in simmer and cook for 10 more mins.

6. After pressure has gone, add the jaggery syrup and honey. Mix them well.

7. Meanwhile, heat the ghee in a small pan. Add cashew nuts and dry grapes. Sauté till they become golden color.

8. Temper the pongal with fried nuts. Mix them well and transfer it into a serving bowl or hot box.

       Serve it immediately or hot. Really yummy and tasty Thean thinai pongal is ready.

   

Note:

1. You can use the rice and dal soaked water also.

2. You should not keep the pongal in the cooker itself. Because the pongal will becomes thick soon.

3. Adjust the jaggery and honey level according to your taste.

4. Adjust the nuts level as per your choice.

Click here for more Pongal Recipes.

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Agathi Poo Poriyal / Hummingbird Tree Flower Stir Fry

      Normally we make poriyal using Agathi keerai leaves. But in our countryside Agathi keerai flowers also used and is also available in normal shops as packets.  If it is available in cities you should definitely try this once. It is full of nutritious elements.

Recipe Cuisine : South Indian | Recipe Category: Fry / Poriyal

Preparation Time: 10 mins  | Cooking Time: 15 mins | Yields:1 cup

Ingredients:

Agathi Poo	1 packet
To Temper:
Oil	2 tsp
Mustard Seeds	¼ tsp
Urad Dal	½ tsp
Cumin Seeds	½ tsp
Curry Leaves	½ spring
Green Chilli	1
Chopped Onion	¼ cup
To Garnish:
Grated Coconut	2 tbsp

Procedure:

1. Wash the flower and drain the water from the flowers.

2. Remove the stem from the flowers and keep it aside.

3. Now chop the flowers into small pieces.

4. Heat the oil in pan, add mustard seeds and wait for popping.

5. Then add the urad dal, cumin seeds and curry leaves. Sauté them for few seconds.  

6. Then add the chopped green chilli and fry for few seconds.

7. Now add the chopped onion and sauté till the onion becomes translucent.

8. Add the chopped flowers and fry for few seconds. Then sprinkle little water and close the lid of the pan. After 2 mins, add salt and mix them well. Cook till the flowers become tender.

9. Switch off the flame and add the grated coconut. Mix them well and transfer it into serving bowl.

    Serve this fry with rasam and curd rice.

Note:

1. Adjust the chilli level according to your taste.

2. You can use red chilli instead of green chilli.

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Agathi Leaves / Agathi Keerai / Humming Bird Tree Leaves Fry

Ingredients:

Humming Bird Tree Leaves/ Agathi Keerai	1 cup
Toor Dal	¼ cup
Oil	2 tbs
Mustard Seeds	½ tbs
Urad Dal	½ tbs
Cumin Seeds	1 tbs
Curry Leaves	1 spring
Red Chilly	3
Grated Coconut	2 tbs
Salt	To Taste

Procedure:

1. Separate the agathi leaves from its stem. Then clean and wash the leaves. Keep it aside.

2. Pressure cook the leaves with ¼ cup of water for 2 whistle in high flame.

3. Cook the dal with turmeric and water. Do not over cook it.

4. Heat the oil in a pan, add mustard seeds and urad dal. Wait for popping.

5. Then add cumin seeds, curry leaves and red chillies (cut into halves).

6. Fry for a minute and then add cooked leaves with water (don’t drain the water from leaves).

7. Fry till the water evaporates and add the cooked dal .

8. Mix them well and add salt and grated coconut. Fry for 2-3 mins.

Agathi Keerai poriyal is ready to eat. This goes well with plain rice. You can also serve this as side dish.

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