Agase Soppu as we call it in kannada is a type of leaves . In english they are known as Agathi leaves ( i found this after googling around a bit). The iron content in these leaves makes them very a healthy vegetable. There is a bit of bitterness so to overcome that we add cooked toor dal into it. This makes it a curry (Palya) like recipe . This you can be prepared for lunch and can be had with hot rice / chapatis. I have not come across these leaves in US. But we definitely you get it in india. I prepared this dish when i was on vacation in India. This curry has a very unique and good taste.
Ingredints
- Agase soppu / Agathi leaves - 1 bunch
- Toor dal / Thogari bele / Yellow Pigeon Lentil - 4 tsp
- Salt to taste / Uppu
- Oil / Yenne - 5 tbsn
- Grated Coconut / Thenginakai - 2 tsp
- Mustard seeds / Sasive- 1/4 tsp
- Hing / Asafoetida - A pinch
- Red chillies / Kempu mensinakai - 1 or 2, small pieces
- Chana dal / Kadale bele / Split Chikpeas - 1tsp
- Lemon juice / Nimbehanina rasa - 1 tsp
Method
- Wash the leaves, drained and finely chopped
- Heat pan add oil , and add mustard seeds, hing, chillies, chana dal, oneafter the other
- Add leaves and fry it in the oil till cooked
- Add cooked dal, coconut mix well
- Add salt and lemon juice , stir well
- Serve hot
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So healthy! Love it
ReplyDeleteWe get them in Singapore too. I have to try it out..
ReplyDeleteIn tamil also its Agathi keerai only,we to make dry curry with this :) Looks good Mala!
ReplyDeleteVery healthy dish...
ReplyDeleteHi mala ..
ReplyDeletefirst time here and great to see a regional recipe with such a wonderful green....i have to look out for this leaf as i love cooking with different types of ingredients..
Nice Vanamala, tatte idli savat romba naal aachi....slurp!!!!
ReplyDeleteMangala
Agathi keerai sounds so nutritious. i remember my grandma making the same dish. Great with rice n dal.
ReplyDeleteThis Keerai is good for getting rid of joint pains. Mom used to do it atleast once a week and it helped her get relieved of Severe neck pain.
ReplyDeleteAgase soppu the botanical name is Sesbania grandiflora (L.) Poir.
ReplyDeletevegetable hummingbird. here are the link http://plants.usda.gov/java/profile?symbol=SEGR5
http://en.wikipedia.org/wiki/Sesbania_grandiflora
hi Vanamala!
ReplyDeleteDo Iyengars use this soppu to make curry on "Krishna jayanthi" day? Someone said this is not the soppu, it is a small leaf called "Krishnan keerai". I thought agase was done on dwadashi day - true?
Hi Gayathri
ReplyDeleteNo we don't use Agase soppu on Krishna Jayanthi day. But i am not sure these days people can make anything. I don't know the proper tamil nadu tamil word. I am from mysore we call it as agase (Kannada word) yes it is also make on dwadashi day or some regular days because lot of iron content init.