Avisi Keera means ‘Agathi Keerai’ in Tamil. This recipe is all about making poriyal i.e koora with these nutritious leaves. Avisi Keera Koora is an authentic dish that is usually paired up with ‘Nellikaai Pachadi’ and compulsorily made the day after Vaikunta Ekadashi for Parna Bhojanam.
Agathi Keerai has 63 curative benefits as per Siddha School of medicine. It is believed that it is capable of curing not only physiological but also psychological problems of human beings!! This poriyal/koora is a sweet less spicy koora. Let’s see the making ☺..
Avisi Keera/Agathi Keerai: 1 medium bunch
Toor Dal: ¼ cup
Sugar: 3 tsp
Salt: as required
Roasted Chenna Dal: 2 tsp
Coconut: 2 tsp
Ghee: 1 tsp
Mustard: ¼ tsp
Urad Dal: 1 tsp
Red Chilli: 2
Clean and wash the agathi keerai leaves and chop them finely. Pressure cook them for 3 whistles.
Pressure cook toor dal for 5 whistles or until soft adding little water as possible. We don’t want it to be too mushy.
Alternatively you can cook the dal in a pan so that you don’t overcook it. But, it is very time consuming and also energy ☺.
Grid roasted chenna dal to a fine powder in a mixie/coffe grinder. Mix this with shredded coconut and keep this aside.
Break the red chilli into small pieces and keep this ready.
In a pan/kadai add ghee and do the seasoning. Then add the cooked keerai, sugar, required salt and fry till it becomes dry (water will ooze out).
Then add the cooked dal and fry well till all the water is absorbed.
Add the roasted chenna dal and coconut mixture and fry for a couple of minutes. Switch off the flame.
Enjoy with rice topped with ghee and Nellikai Pachadi!!!