Agathi Keerai Kuzhambu

Ingredients

• - agathi (sesbania) leaves as main ingredient
• - 3 tbsp sesame oil
• - 3 shallots
• - 1 tsp mustard seeds
• - 1/4 tsp turmeric
• - Tamarind or lemon as souring agent
• - 1 tsp red chilli powder
• - Salt to taste
• - Curry leaves

Method

1. Wash agathi keerai: Wash a large bunch of agathi (agati) leaves. Remove tough stems. Agathi leaves have a mild bitter taste.
2. Blanch leaves: Boil leaves in water for 2-3 minutes. Drain and squeeze out water. This removes some bitterness.
3. Soak tamarind: Soak a marble-sized tamarind in 1 cup warm water. Extract and strain.
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. 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. Add tamarind water: Pour tamarind water. Add salt. Bring to a boil. Simmer 8 minutes.
7. Add blanched leaves: Add the squeezed agathi leaves to the kuzhambu. Stir well.
8. Simmer: Cook on medium heat 8-10 minutes until kuzhambu thickens and leaves are fully cooked.
9. Add tempering: Heat 1 tbsp sesame oil. Add curry leaves and dried red chilli. Pour over kuzhambu.
10. Serve: Adjust salt. Agathi keerai kuzhambu is a nutritious traditional Tamil Nadu dish. Serve with steamed rice.