Agathi Keerai Recipe – Authentic Indian Spinach Stir-Fry with Coconut

Last Updated on 2 months by Neha Deshmukh

Agathi Keerai Recipe – Authentic Indian Spinach Stir-Fry with Coconut

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – Agathi Keerai Poriyal. It’s a simple, flavorful spinach stir-fry that’s a staple in many South Indian homes. I first learned to make this from my grandmother, and honestly, it’s one of those dishes that always feels like a warm hug on a plate. It’s quick to make, packed with nutrients, and tastes amazing with rice and dal. Let’s get cooking!

Why You’ll Love This Recipe

This Agathi Keerai recipe is more than just a quick stir-fry. It’s a taste of South India, a celebration of fresh greens, and a super healthy addition to your meal. It’s ready in under 30 minutes, making it perfect for busy weeknights. Plus, the combination of the slightly bitter keerai, the crunchy tempering, and the sweet coconut is just chef’s kiss! You’ll love how easy it is to make something so delicious and good for you.

Ingredients

Here’s what you’ll need to make this delightful Agathi Keerai Poriyal:

• 250 grams Agathi Keerai (Indian Spinach)
• 2 teaspoons peanut oil
• ½ teaspoon mustard seeds
• ½ teaspoon split urad dal (skinned black lentils)
• 1 onion, finely chopped
• 3 green chillies, chopped (adjust to your spice preference!)
• 1 teaspoon salt
• ½ cup fresh shredded coconut

Ingredient Notes

Let’s talk ingredients! Getting these right makes all the difference.

• Agathi Keerai: This is the star of the show! It’s a leafy green vegetable popular in South India, known for its slightly mucilaginous texture when cooked. It’s incredibly nutritious, rich in iron, calcium, and vitamins. You can often find it at Indian grocery stores or farmers’ markets.
• Peanut Oil: I prefer peanut oil for this recipe because it has a lovely nutty flavor that complements the other ingredients. You can substitute with vegetable oil or coconut oil if you prefer, but the flavor will be slightly different.
• Mustard Seeds & Urad Dal: These two are a classic South Indian tempering duo! When heated, they release a wonderful aroma and add a delightful crunch and nutty flavor to the dish. Don’t skip them!
• Coconut: Freshly shredded coconut is best, but you can use unsweetened desiccated coconut in a pinch. It adds a lovely sweetness and texture that balances the slight bitterness of the keerai.

Step-By-Step Instructions

Alright, let’s get down to business! Here’s how to make Agathi Keerai Poriyal:

1. First, give the Agathi Keerai leaves a good wash. Remove the leaves from the stems – it takes a little patience, but it’s worth it! Soak them in water for about 10 minutes, then rinse thoroughly and drain well.
2. Now, heat the peanut oil in a pan over medium heat. Once hot, add the mustard seeds and urad dal. Stand back a little! They’ll start to splutter and pop – that’s a good sign. Sauté until the seeds splutter and the dal turns golden brown.
3. Add the chopped onions and green chillies to the pan. Sprinkle in the salt. Fry until the onions soften and turn translucent, about 3-5 minutes.
4. Time for the keerai! Add the Agathi Keerai leaves to the pan. Cook for about 10 minutes on medium heat, stirring occasionally. If the pan gets too dry, add about ¼ cup of water to help the leaves wilt.
5. Finally, mix in the shredded coconut. Stir-fry for another minute, just until everything is well combined and heated through.
6. Remove from heat and serve warm!

Expert Tips

A few little things that can take this recipe to the next level:

• Don’t overcook the keerai! You want it to be wilted but still retain some of its vibrant green color.
• Adjust the amount of green chillies to your liking. If you’re sensitive to spice, start with one or even half a chilli.
• Make sure the pan isn’t overcrowded. If you’re making a large batch, cook the keerai in batches to ensure it cooks evenly.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: This recipe is naturally vegan!
• Gluten-Free Adaptation: It’s also naturally gluten-free.
• Spice Level Adjustment: My husband loves things spicy, so I often add an extra green chilli or a pinch of red chilli powder for him.
• Regional Variations: In some parts of Tamil Nadu, they add a squeeze of lemon juice at the end for a tangy twist. My friend’s mom in Kerala adds a tiny bit of turmeric powder during the tempering.

Serving Suggestions

Agathi Keerai Poriyal is best served warm with a simple meal. Here are a few of my favorite pairings:

• Steaming hot rice
• Sambar (lentil-based vegetable stew)
• Rasam (a tangy, peppery soup)
• A side of yogurt

Storage Instructions

If you have any leftovers (which is unlikely!), you can store them in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave before serving.

FAQs

Let’s answer some common questions:

1. What is Agathi Keerai and where can I find it?

Agathi Keerai is a leafy green vegetable popular in South Indian cuisine. It’s known for its nutritional benefits and unique flavor. You can usually find it at Indian grocery stores or farmers’ markets.

2. Can I use frozen Agathi Keerai instead of fresh?

While fresh is always best, you can use frozen Agathi Keerai in a pinch. Just make sure to thaw it completely and squeeze out any excess water before adding it to the pan.

3. What is the best way to remove the stems from Agathi Keerai leaves?

It can be a bit fiddly, but the easiest way is to gently pull the leaves away from the stems. Don’t worry about getting every single bit of stem – a little bit won’t hurt!

4. Can I skip the coconut if I don’t like it?

Absolutely! While the coconut adds a lovely flavor, it’s not essential. You can omit it if you prefer.

5. How can I adjust the saltiness of this dish?

Start with 1 teaspoon of salt and taste as you go. You can always add more, but you can’t take it away!

Enjoy this delicious and healthy Agathi Keerai Poriyal! I hope it becomes a favorite in your home too. Let me know in the comments if you try it and how it turns out!