A traditional recipe that is prepared on “Dwadasi Thithi” , it is done so because on “ekadasi thithi” we observe fasting and the next day you can not load your digestive system with heavy eating just because you didn’t consume any the previous day , to avoid the risk of indigestion or any digestive related issues Agathi keerai is prepared on Dwadasi thithi that is the day after fasting_ _, its medicinal properties helps the stomach and liver to cool down. To cook this dish it takes hardly about 10 minutes but to de-stem the keerai and washing it is quiet a task. Due to this many people do not opt to prepare this. If you have the practice of de-steming keerais then this should be easy.
In hinduism , we consider this as a holy plant just like tulasi. Tulasi represents female , and Agathi keerai represents male that is Maha Vishnu.
Medicinal Values :
Keerais are generally high in magnesium content , and agathi keerai is also rich in iron content. If you visit temples on festive days you’ll see many people offering this keerai to cows. Cows need magnesium to give a good healthy thick milk , and when this is fed regularly to her , _GoMaatha _will give us one of the finest quality of milk.
If there are any lactating mothers at home , they can have Agathi keerai stir fry.
If you have recently completed your menstrual cycle , I suggest you eat agathi keerai , as it will help you to replenish blood in your body. Many elders in the house will not give us this keerai when we are menstruating , this used to puzzle me a lot . Then recently it struck me , if you eat this during your menses period you won’t get its effect because of the bleeding , hence there is no use eating it on your periods time , have this a day after you complete your periods , it’ll definitely help you replenish blood in your body.
Do not consume agathi keerai regularly . Just twice or thrice a month is sufficient.
- De-stem the agathi keerai and roughly chop it. Take a vessel and fill it with water . Put the chopped keerai into the water and rinse it. You will see that the clear water turns brown due to fine sediment present in the keerai. Discard the water and again fill this with fresh water . repeat this step until you see that the water’s color does not change. This roughly takes about 30 minutes.
- Meanwhile cook toor dal and keep it ready . Do not mash the dal. I have cooked toor dal in microwave for 15 minutes in power high.
- Take a kadaai , keep it on medium heat. Add the oil and splutter the mustard seeds , add a pinch of asafoetida , break the dry red chillies and add it , give this a nice stir.
- Now add the chopped keeari and mix. Add little salt , keeari cannot absorb too much salt , if you add salt like how you add for other dishes then it’ll be too salty so add wisely. Sprinkle a tablespoon of sugar , keerai is actually bitter in taste to balance it add sugar. Then sprinkle a pinch of cooking soda , this helps in retaining its color. Now stir this evenly and sprinkle little water , do not add too much water then the keerai will be too soggy.
- Allow it to cook in medium heat until the keerai absorbs all the water. This should take about 5 minutes.
- After the water is absorbed , add the cooked toor dal and mix. Then sprinkle coconut over it and finally give it one nice stir.
- Transfer this to a bowl . This can be mixed with plain rice or it can also be taken as a side dish with curd rice. Or you can just have it directly.