AGATHI KEERAI KARIAMUDHU / AGATHI LEAVES CURRY

This is a famous Iyengar kariamudhu (curry) which is made on Dwadashi days. People fast on 'Ekadashi' day and have 'Dwadashi Paranai' (special food or thali) on the next day which levels the acidity and the menu by itself is fantastically medicated. We don't use tamarind for this thaligai(samayal). The menu is as under:

1. Rice
2. More kozhambu
3. Agathi keerai kariamudhu (poriyal)
4. Poricha kootu
5. Poricha sathumudhu(Poricha rasam)
6. Nellikkai pachadi or Nellikai thogayal
7. Akkaraadisil or any kannamudhu (payasam)
8. Sundakkai vathal fried in ghee
9. Curd

Known as agathi in Tamil, gaach munga in Hindi, avisi in Telugu, agase in Kannada and akatti in Malayalam, agathi leaves have medicinal properties and removes toxins from the blood. Boiling agathi leaves in water and drinking the water kills the germs and bacteria in the stomach. Yet, it is not supposed to have agathi leaves daily. It can be made once in 15 days and can be consumed only twice a month and that is why our ancestors have made it a point to consume it on dwadashi days. Coming to the recipe,

INGREDIENTS:

Agathi keerai - 1 bunch
Sundaikkai vathal (Dried turkey berry) - 10 nos.
Coconut scraped - 1/4 cup
Sugar - 1/4 tsp.
Salt - as per taste
Mustard seeds - 1/4 tsp.
Urad dhal - 1 tsp.
Dry red chillies - 1 or 2
Turmeric powder - a pinch
Oil - 1 tsp.
Ghee - 1 tsp.

METHOD:

Take out the agathi leaves, discard the stem and chop it finely. Boil it in water alongwith turmeric powder and salt till done. Drain the water completely (Do not discard the water, and this can be drunk).

Heat ghee and fry the sundaikkai vathal (dried turkey berry) till dark brown. Keep aside. Heat oil and temper with mustard seeds, urad dhal and chillies. Add the boiled agathi leaves, sugar and coconut. Saute well and finally add the fried sundaikkais. Mix well and this is an excellent side dish with Dwadashi meal.