Friday, December 6, 2013

Agathi Keerai Thanni Saaru | Agathi Keerai Recipes

Agathi Keerai Thanni Saaru
Agathi Keerai Thanni Saaru is a soup made with Collard greens variety along with coconut milk.It tastes great with plain rice or can be had as such like a soup. This greens has a slight bitter taste which will be compensated by coconut milk. This greens has numerous health benefits...It is a great natural remedy for mouth ulcers...so try to include it in your meal. 
Agathi Keerai Thanni Saaru

Agathi Keerai Thanni Saaru Recipe - IngredientsAgathi Keerai Thanni Saaru

Preparation Time : 15 mins | Cooking Time : 15 mins | Serves : 2
Recipe Category: Sidedish | Recipe Cuisine: South Indian

Agathi Keerai leaves - 2 cups loosely packed
Coconut - 3/4 cup or Thick Coconut Milk - 1/2 cup
Arisi Mandi or Water - 3 cups
Ghee - 1/2 tsp
Salt - to taste

To temper:

Oil - 1 tsp
Jeera - 1 tsp
Garlic - 6 big sized chopped finely
Shallots/small onions 10 nos.
Curry leaves - a small sprig
Hing - a tiny pinch

Method:

  1. Grind coconut with enough water to extract coconut milk,Keep aside.Seperate the leaves from the stem,Rinse greens well.Drain water and Set aside.
    How to make atta dough - Step1
  2. Add arisi mandi(water used for rinsing raw rice) or plain water in a bowl and heat it up.Once it starts boiling,add the greens and let it boil for few mins till the greens change color and turn soft.Let it cook in medium flame.Meanwhile in a kadai add the items listed under 'to temper' then add onion, garlic and saute till golden brown.Then add this to half cooked greens.
    How to make Agathi Keerai Thanni Saaru - Step2
  3. Boil for few more mins till greens gets cooked.Lower the flame and add coconut milk.Bring it to a single boil and switch off.
    How to make Agathi Keerai Thanni Saaru - Step3
Serve warm with steamed rice!
Agathi Keerai Leaves

My Notes:

  • Dont let it cook for more time after coconut milk is added just a single boil is enough.If you overboil then it might curdle.
  • The consistency should be thin more like rasam so adjust water level accordingly.
  • Add the tempered items when greens is half cooked so that onion garlic gets cooked too along with greens.
  • Arisi Mandi is nothing but the water we use for rinsing and washing raw rice before cooking.
Agathi Keerai Thanni Saaru


Written by: SHARMILEE J

4 comments:

  1. Wow!!! so yummy and different dish..

    ReplyDelete
  2. heard the benefits never had a chance to taste.. may be i should try on my own.

    ReplyDelete
  3. We make this recipe with dhal water..parupu thanni..this one looks yummy too.

    ReplyDelete


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