Agathi Keerai Kuzhambu

Method

1. 1

   Wash agathi keerai: Wash a large bunch of agathi (agati) leaves. Remove tough stems. Agathi leaves have a mild bitter taste.

2. 2

   Blanch leaves: Boil leaves in water for 2-3 minutes. Drain and squeeze out water. This removes some bitterness.

3. 3

   Soak tamarind: Soak a marble-sized tamarind in 1 cup warm water. Extract and strain.

4. 4

   Make kuzhambu base: Heat 3 tbsp sesame oil. Add 1 tsp mustard seeds. When they pop add 8 sliced shallots and 4 garlic cloves. Fry 8 minutes.

5. 5

   Add tomatoes and spices: Add 3 chopped tomatoes, 1.5 tsp red chilli powder, 1 tsp coriander powder and half tsp turmeric. Cook 8 minutes until oil separates.

6. 6

   Add tamarind water: Pour tamarind water. Add salt. Bring to a boil. Simmer 8 minutes.

7. 7

   Add blanched leaves: Add the squeezed agathi leaves to the kuzhambu. Stir well.

8. 8

   Simmer: Cook on medium heat 8-10 minutes until kuzhambu thickens and leaves are fully cooked.

9. 9

   Add tempering: Heat 1 tbsp sesame oil. Add curry leaves and dried red chilli. Pour over kuzhambu.

10. 10

    Serve: Adjust salt. Agathi keerai kuzhambu is a nutritious traditional Tamil Nadu dish. Serve with steamed rice.