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Close-up of cooked Agathi keerai showing tender greens mixed with coconut.

Agathi Keerai Recipe

Learn how to cook Agathi Keerai with coconut to reduce bitterness while creating a flavorful South Indian side dish.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: Sri Lankan
Calories: 70
Ingredients Method

Ingredients
  

  • 1 tbsp Olive oil
  • 1 sprig Curry leaves
  • 1 Sundried red chili pepper
  • 1/2 tsp Mustard seeds
  • 1 clove Garlic minced
  • 1/2 small-size Onion sliced
  • 1 bunch Agathi leaves sliced
  • 1/2 tsp Turmeric powder
  • 1/4 tsp Chili powder optional
  • 1 Green chili
  • 1/4 cup Coconut freshly grated or store-bought flaked
  • Salt as need
  • Lime as need

Method
 

  1. Soak fresh agathi leaves in salted water for 10 minutes. Rinse and drain.
  2. Remove leaves from stems. Discard wilted leaves. Rinse again, slice, and set aside.
  3. Heat oil in a pan. Temper mustard seeds, sundried red chili pepper and curry leaves.
  4. When the ingredients starts to sizzle, add garlic to roast. Add onions to sauté. Next goes in the green chilies, turmeric powder, and chili powder. Mix well.
  5. Add agathi leaves and salt. Stir and cook covered on low flame for 5 minutes.
  6. Remove lid and combine coconut, and stir well.
  7. Squeeze fresh lime juice and add salt if needed to balance the overall flavor.