Agase Soppu Palya / Agathi Leaf Curry

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.


  • 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
  • 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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Kannada Cuisine said...

So healthy! Love it

Lakshmi said...

We get them in Singapore too. I have to try it out..

Raks said...

In tamil also its Agathi keerai only,we to make dry curry with this :) Looks good Mala!

Padma said...

Very healthy dish...

sangeeta said...

Hi mala ..
first 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..

Anonymous said...

Nice Vanamala, tatte idli savat romba naal aachi....slurp!!!!

Unknown said...

Agathi keerai sounds so nutritious. i remember my grandma making the same dish. Great with rice n dal.

Roochi said...

This 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.

Anonymous said...

Agase soppu the botanical name is Sesbania grandiflora (L.) Poir.
vegetable hummingbird. here are the link

Gayathri Narayan said...

hi Vanamala!
Do 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?

Vanamala Hebbar said...

Hi Gayathri

No 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.