agathi keerai poriyal | agathi keerai benefits
Prep time
Cook time
Total time
Serves: 4
Base ingredient:
  • Agathi keerai kattu/bunch - 1
To temper:
  • Sesame/Coconut oil - 1 tbsp
  • Mustard seeds/Kadugu - ¼ tsp
  • Urad dal/Ulutham parupu - ½ tsp
  • Small onions - 15 to 20
For flavor:
  • Dry red chillies - 1 or 2
  • Crushed garlic cloves - 3
  • Grated coconut - ½ cup to 1 cup
Other ingredients:
  • Water - ¼ cup
  • Salt - 1 tsp or as required
  1. From a bunch of agathi keerai kattu, pluck each stem and hold the leaf at the tip. From top towards downwards, strip the leaves. Finally pluck out the top leaf as well. You shall try in opposite direction too.
  2. Throw away the stems and save the leaves. Wash the leaves in a big bowl of water. Rub the leaves with fingers to rinse away the dirt. Then transfer the leaves from water washed vessel to another vessel filled with water. Repeat this twice or thrice until the washed water has no visible dirt/sand.
  3. Take out the leaves from water and keep aside. Peel and chop 15+ small onions.
  4. Add a tbsp of sesame oil(nallennai) or coconut oil to a dry pan. Once hot, add ¼ tsp mustard seeds/kadugu. Once spluttered, add ½ tsp urad dal/ulutham parupu. Once slightly browned, add 1 or 2 dry red chillies, 3 crushed garlic cloves(not shown in pic), chopped small onions.
  5. Once onions slightly change color, add in agathi keerai leaves. Saute till the leaves wilt/shrink.
  6. Once the leaves shrink, sprinkle some water(upto ¼ cup) and add 1 tsp(or as required) salt.
  7. Either cook open or cover with a lid with a hole(as in my pic) or just half-cover it. Cook in low-medium flame. Intermittently open and stir. Once cooked , open and saute for a minute or so until it becomes dry.
  8. Add half cup to 1 cup of grated coconut to compensate the bitterness in the greens. Stir for 10 seconds and switch off.
1.Do not chop agathi keerai as it might turn so bitter.
2.Small onions can be replaced with big ones but small onion tastes best.
3.Do not skip coconut as it lessens the bitterness of the greens, while eating.
4.Optionally, you can add rightly-cooked(not mushy) moong dal/paasi paruppu, once keerai is cooked(in step 7).
Recipe by My Healthy Kiddo at