Agathikeerai Poriyal/country food

Agathikeerai Poriyal (Sesbania grandiflora)

This agathikeerai plant is usual grown on the edges of the paddy farms as borders along with pulicha keerai or gongura plants. As the name denotes "agathu keerai".. that means it is good for your body. My grand mother used to make it with very few ingredients. It a typical country side recipe. Choose the fresh and tender greens from the shop. Avoid any bunch with ripe leaves or some leaves with some white lines on it. Remove the leaves from their main stalks. This is one of the greens which can be easily cleaned. Wash them just before cooking. Lets go to the recipe..

For more - Poriyal

Ingredients:

• Agathi keerai 1 bunch
• peanuts (roasted) - 1/2 cup
• dry red chillie - 2
• oil  - 1 teaspoon
• salt - to taste
• water 2 tablespoon

Procedure:

• Keep the greens ready for cooking. Roast the peanuts and powder it and keep ready.
• Heat a pan with a teaspoon of oil. Add the dry red chillies.
• Add 2 tablespoon of water with little salt to it. Stir it for few seconds for salt to dissolve. Make sure you do not add salt as you regularly do, as the greens always tend to have salt in them and turn up salty after done. So, add less salt.
• Now add the greens and stir it once and cover the pot with lid. 
• Let it cook it for 5 mins. Now open the lid.. Let the warer evaporate completely. Now add the peanut powder and stir a few time to make the poriyal evenly mixed with peanut powder. 
• The awesome country flavour filled agathikeerai poriyal is ready. 

I always make it as second side dish but I prefer eating this poriyal as such.. not as any side dish.. !

Happy cooking !!