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    Home » Recipes » Rasam Recipes

    Agathi keerai thanni saaru recipe, agathi keerai recipes

    November 5, 2008 by Raks Anand 43 Comments / Jump to Recipe

    Agathi keerai thanni saaru

    Agathi keerai thanni saaru, a home remedy for mouth ulcer. Made with coconut milk & cumin seeds, these are mild and soothing for your ulcer.

    This agathi leaves is very good for health and this saaru especially, will cure mouth and tongue ulcers and good for your stomach. Besides, coconut milk and jeeragam adds more goodness. For that reason, we have it as such or sometimes mix with cooked rice and eat too when we have mouth ulcer.

    agathi keerai

    I dono exactly what's the English name, so if anybody knows, share it, you are most welcome! Agathi keerai is known as humming bird tree leaves or August tree leaves commonly in English. It's scientific name is Sesbania Grandiflora as per wikipedia. It is known as Agase in Kannada and Avisa in Telugu.

    Make sure to cook properly, otherwise you will have digestive issues. In fact, the place where I grew, I have seen most of the people feed this to their cattle and mainly sheep. But we occasionally cook this at home. Also, you can make sambar with this.

    Check out my manathakkali keerai thanni saaru.

    Recipe card

    Agathi keerai thanni saaru
    Print Pin
    5 from 2 votes

    Agathi keerai thanni saaru

    agathi leaves is very good for health and this saaru especially, will cure mouth and tongue ulcers and good for your stomach. Coconut milk and jeera adds more goodness
    Course Main Course
    Cuisine Indian
    Prep Time 20 minutes
    Cook Time 15 minutes
    Servings 2
    Cup measurements

    Ingredients

    • 1 cup Agathi leaves tightly packed
    • ½ cup Coconut grated
    • 10 Shallots/ small onions Indian variety
    • 1 teaspoon Jeera/ Cumin seeds
    • 3 & ½ cup Water or rice washed water or as needed
    • Salt
    • Sugar - A pinch
    Prevent your screen from going dark

    Instructions

    • Separate the agathi leaves from the stem and wash and keep aside.
    • Slice onions into circles and crush jeera and keep aside.
    • Grind coconut with little warm water and extract the milk.Using warm water while grinding coconut ensures we get easily milk from the coconut.
    • Boil water with salt,add onions, jeera ,followed by the agathi leaves with a pinch of sugar.
    • Let it cook in medium flame.
    • Keep in low flame and boil uncovered till the leaves get cooked.
    • Put off the flame and add the coconut milk and mix well and transfer to the serving bowl.
    • You can have this as a soup or mix with rice and eat.The consistency should be very thin like a rasam. You can adjust agathi leaves and water accordingly.

    Notes

    • Agathi keerai takes bit of time to get cooked, so make sure you give enough time.
    • Coconut milk with this keerai is a perfect cure for ulcer. Make sure you do not boil this after adding coconut milk.
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    Agathi keerai thanni saaru method:

    1. Firstly, separate the agathi leaves from the stem and wash and keep aside.
      agathi keerai humming bird tree leaves
    2. Slice onions into circles and crush jeera and keep aside.
    3. Grind coconut with little warm water and extract the milk.
    4. Using warm water while grinding coconut ensures we get easily milk from the coconut.
      thanni saaru ingredients
    5. Boil water with salt, add onions, cumin ,followed by the agathi leaves with a pinch of sugar. Let it cook in medium flame.
      boil cumin onion
      Cook agathi leaves
    6. Keep in low flame and boil in open pot. Check for doneness. Cooked leaves
    7. Put off the flame. Lastly, add the coconut milk and mix well and transfer to the serving bowl.
      add coconut milk
    8. You can have this as a soup or mix with rice and eat.
    9. The consistency should be very thin like a rasam.
    10. You can adjust agathi leaves and water according to your need.

    Notes

    • Agathi keerai takes bit of time to get cooked, so make sure you give enough time.
    • Coconut milk with this keerai is a perfect cure for ulcer. Make sure you do not boil this after adding coconut milk.

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      Nellikai Rasam | Amla / Indian Gooseberry rasam
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      Instant rasam without dal, 10 minute rasam

    Reader Interactions

    Comments

    1. Nags

      November 05, 2008 at 8:05 am

      I love the pic of the leaves!! Very nice. I have seen these in the wet market but never knew how to cook with them. I also see that you use Corningware on the stovetop. Something I just don't feel brave enough to do 😀

      Reply
    2. LG

      November 05, 2008 at 8:26 am

      I have seen these leaves but could not figure out the name or its use.Thanks for sharing Raji.

      Reply
    3. Vij

      November 05, 2008 at 8:42 am

      Hey Raji! Thanks a bunch for the award. U made my day! hugs.
      Lovely healthy post..loooks awesome! i reaaaally loved the last pic..gr8 job.

      Reply
    4. srikars kitchen

      November 05, 2008 at 9:31 am

      Congrats on ur Awards.. thxs for passing me .. agathi keerai saaru looks nice & healthy.. this recipe new for me.. mostly we are making agathi keerai thuvattal only... thxs for sharing,,

      Reply
    5. Kitchen Flavours

      November 05, 2008 at 9:39 am

      Agathi leaves means ??? Do u know the name in english or they are tamarind leaves dear. Charu looks awesome. Congrats on well deserving awards and thanks a ton to pass chocoholic award to me. Lovely kitchen ware.

      Reply
    6. Happy cook

      November 05, 2008 at 9:40 am

      I have never had this leave.
      Congrats on your awards

      Reply
    7. RAKS KITCHEN

      November 05, 2008 at 9:53 am

      Kitchen flavors,
      Sorry dear,I really dont know in English,If any body knows please share:)
      But its not tamarind leaves!

      Reply
    8. Sireesha

      November 05, 2008 at 10:26 am

      looks delicious and yummy...Congrats on your awards

      Reply
    9. AnuSriram

      November 05, 2008 at 2:17 pm

      A very healthy soup... Looks nice and step by step instructions and pics are too good...

      Reply
    10. Laavanya

      November 05, 2008 at 2:17 pm

      My mom makes this atleast 2-3 times a week but as a poriyal. This chaaru looks sooo good raks. I don't get this keerai here so next time I go home, I'll be sure to give this a try.

      I had no idea that we get these in Singapore or I would've bought them when I lived there.

      Reply
    11. n33ma

      November 05, 2008 at 2:35 pm

      Nice pic...but Ive never seen this keerai before.I think all keerais are good and this one especially since it cures ulcers .

      Reply
    12. Daily Meals

      November 05, 2008 at 2:42 pm

      Nice saaru and congrats on your awards...

      Reply
    13. raaji

      November 05, 2008 at 4:25 pm

      Congrats dear......
      enjoy!!!!!!
      But what is that leaf??they look familiar but dontknow what it is?

      Reply
    14. Cham

      November 05, 2008 at 4:34 pm

      Wow Agati keerai,very good for health! We won't get it here 🙁 Thanni saaru we make it too but the version is different! Fantastic pict and congrats on ur award, thx to share with me 🙂

      Reply
    15. Uma

      November 05, 2008 at 4:38 pm

      ooh, it looks so delcious and mouth-watering. Lovely pics.

      There is a lot of info reg. agathi leaves here:

      http://www.hinduonnet.com/thehindu/thscrip/print.pl?file=2003042400200300.htm&date=2003/04/24/&prd=seta

      Congrats on the well deserved awards and thank you so much for thinking about me dear!

      Reply
    16. anudivya

      November 05, 2008 at 7:29 pm

      Congratulations on the awards.
      The pictures are just beutiful...

      Reply
    17. Kalai

      November 06, 2008 at 12:18 am

      Wow! I wish I could get my hands on some of this keerai here! Looks delicious, Raji. Congrats on the awards and thanks for passing on to me! Will post it soon. 🙂

      Reply
    18. Sujatha

      November 06, 2008 at 4:09 am

      wow, healthy recipe! I wish we get that agathi keerai here too 🙁

      Congrats on your awards!

      Reply
    19. Jaishree

      November 06, 2008 at 2:05 pm

      Agathi keerai saaru looks nice & healthy.. this recipe new for me..Thanks for sharing Raji.Congrats on your awards.

      Reply
    20. Bharathy

      November 06, 2008 at 3:39 pm

      WOW!..you are really rocking with your pictures and recipes lately 🙂
      Not a fan of agathi keerai but your presentation is making me crave for this healthy green curry 🙂

      Reply
    21. DEESHA

      November 06, 2008 at 8:06 pm

      looks lovely .. i have never made this .. looks yumm

      Reply
    22. Priya

      November 06, 2008 at 8:31 pm

      My mom used to prepares this keerai...am not able to get here,really missing them..delicious charu...

      Reply
    23. Mandira

      November 06, 2008 at 8:49 pm

      love the pics, where do you find these leaves... look very interesting!

      Reply
    24. RAKS KITCHEN

      November 07, 2008 at 3:42 am

      Thankyou Uma:)

      Reply
    25. Sagari

      November 07, 2008 at 4:10 am

      thats looks delecioussss ,new recipe for me

      Reply
    26. Divya Vikram

      November 07, 2008 at 4:31 am

      I remember amma forcing me to eat this..Nice recipe.

      Reply
    27. Bharathy

      November 07, 2008 at 4:59 am

      Tiiiight Hugs for those prompt and wonderful comment in Kiran's place,Raji 🙂

      Reply
    28. Kitchen Flavours

      November 08, 2008 at 8:54 am

      A small suprise waiting for you dear.Click on the link to follow Award Time

      Reply
    29. Cynthia

      November 08, 2008 at 11:23 am

      Congrats the award.

      Would you say that this is like a soup?

      Reply
    30. Yasmeen

      November 08, 2008 at 2:23 pm

      I remember eating those when in India,I can't remember the name though. The charu must be deliclious with rice:)
      And congrats on your awards!

      Reply
    31. Lissie

      November 08, 2008 at 5:16 pm

      this is a unique recipe! my mom used to make 'thoran' with these leaves... it is good for diabetes.

      Reply
    32. Seena

      November 09, 2008 at 11:00 am

      Never had it Raj,looks nice!

      Reply
    33. jeyashrisuresh

      November 09, 2008 at 11:17 am

      hi u have such a nice blog.Tried so many items from ur blog.babycorn pulao is a great hit in my home.fried also had a nice welcome.I am also from Singapore.quite new to SG.can u tell me as where i can get mushrooms of good quality here.

      Reply
    34. RAKS KITCHEN

      November 10, 2008 at 12:02 pm

      Hi Jeya,
      Glad to hear feed back from you,this gives a ton confidence!
      About mushrooms,You can find white button mushrooms in fairprice and cold storage...Have you checked in mustafa? Sadly I dont cook mushrooms and dont buy either,but have heard thro my friends...
      Keep i touch:)

      Reply
    35. jeyashrisuresh

      November 11, 2008 at 12:44 am

      hi thank u so much for the information.Are u staying in melvill park condo.I have a friend there.

      Reply
    36. RAKS KITCHEN

      November 11, 2008 at 3:12 am

      Jeya,
      I live in HDB flat 🙂

      Reply
    37. Pragma

      September 03, 2009 at 3:12 am

      Agathi's botanical name is Sesbania grandiflora. It is also known as KathuruMurunga in Sri Lanka, where I grew up. The white flowers of this tree are also delicious when cooked as a curry. We used to stir fry the chopped up leaves with grated coconut and spices. The leaves are heavily loaded with vitamin A. We have managed to grow a plant here in Arizona. It loves the heat but apparently it cannot handle cooler weather so the winter might kill it.

      Reply
    38. Kalyani

      February 24, 2013 at 2:27 pm

      They look a lot like drumstick leaves to me..
      Love your blog!!

      Reply
    39. Health Writer

      July 29, 2013 at 10:36 am

      The botanical name for Agathi is Sesbania Grandiflora.
      Do you also consume the leaves in this curry?
      Is it possible to chop the leaves finely and consume them or would it be too strong in taste? I should definitely make this recipe and file it if good.

      It is the richest source of calcium from a leafy vegetable, specifically
      1130 mg of calcium per 100 grams Agathi.

      Reply
    40. Raks anand

      July 29, 2013 at 10:41 am

      Yes we consume it, we can chop it sure, but its tedious so no need to. Thanks for your information 🙂

      Reply
    41. Padmapriya Sengottuvel

      October 02, 2014 at 3:22 pm

      In English it's called as white August tree leaves

      Reply
    42. Devi

      March 07, 2023 at 11:30 am

      5 stars
      Hi, Thank you for this unique and traditional recipe. I had a doubt, can we cook the Agathi leaves in the pressure cooker?
      We have been having a lot of Agathi flowers in our diet as it is the season now.

      Reply
      • Raks Anand

        March 11, 2023 at 11:14 pm

        Hi Devi! I have not done that before, I don't know the reason but elders at home say do not cook the greens covered, so I avoid cooking keerai in cooker as much as possible. Agathi flowers are also healthy, that's great!

        Reply

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    Hi, I'm Rajeswari Vijayanand! I am the person behind Rakskitchen, sharing recipes with pictures & videos.

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