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.
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
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
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.
Agathi keerai thanni saaru method:
- Firstly, 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, cumin ,followed by the agathi leaves with a pinch of sugar. Let it cook in medium flame.
- Keep in low flame and boil in open pot. Check for doneness.
- Put off the flame. Lastly, 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 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.
Nags
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 😀
LG
I have seen these leaves but could not figure out the name or its use.Thanks for sharing Raji.
Vij
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.
srikars kitchen
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,,
Kitchen Flavours
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.
Happy cook
I have never had this leave.
Congrats on your awards
RAKS KITCHEN
Kitchen flavors,
Sorry dear,I really dont know in English,If any body knows please share:)
But its not tamarind leaves!
Sireesha
looks delicious and yummy...Congrats on your awards
AnuSriram
A very healthy soup... Looks nice and step by step instructions and pics are too good...
Laavanya
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.
n33ma
Nice pic...but Ive never seen this keerai before.I think all keerais are good and this one especially since it cures ulcers .
Daily Meals
Nice saaru and congrats on your awards...
raaji
Congrats dear......
enjoy!!!!!!
But what is that leaf??they look familiar but dontknow what it is?
Cham
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 🙂
Uma
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!
anudivya
Congratulations on the awards.
The pictures are just beutiful...
Kalai
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. 🙂
Sujatha
wow, healthy recipe! I wish we get that agathi keerai here too 🙁
Congrats on your awards!
Jaishree
Agathi keerai saaru looks nice & healthy.. this recipe new for me..Thanks for sharing Raji.Congrats on your awards.
Bharathy
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 🙂
DEESHA
looks lovely .. i have never made this .. looks yumm
Priya
My mom used to prepares this keerai...am not able to get here,really missing them..delicious charu...
Mandira
love the pics, where do you find these leaves... look very interesting!
RAKS KITCHEN
Thankyou Uma:)
Sagari
thats looks delecioussss ,new recipe for me
Divya Vikram
I remember amma forcing me to eat this..Nice recipe.
Bharathy
Tiiiight Hugs for those prompt and wonderful comment in Kiran's place,Raji 🙂
Kitchen Flavours
A small suprise waiting for you dear.Click on the link to follow Award Time
Cynthia
Congrats the award.
Would you say that this is like a soup?
Yasmeen
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!
Lissie
this is a unique recipe! my mom used to make 'thoran' with these leaves... it is good for diabetes.
Seena
Never had it Raj,looks nice!
jeyashrisuresh
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.
RAKS KITCHEN
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:)
jeyashrisuresh
hi thank u so much for the information.Are u staying in melvill park condo.I have a friend there.
RAKS KITCHEN
Jeya,
I live in HDB flat 🙂
Pragma
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.
Kalyani
They look a lot like drumstick leaves to me..
Love your blog!!
Health Writer
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.
Raks anand
Yes we consume it, we can chop it sure, but its tedious so no need to. Thanks for your information 🙂
Padmapriya Sengottuvel
In English it's called as white August tree leaves
Devi
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.
Raks Anand
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!