AGATHI KEERAI THANNI SAARU/AGATHI LEAVES CHARU
in RASAMS on Sunday, November 4, 2012
This agathi leaves is very good for health and this saaru especially, will cure mouth and tongue ulcers and good for your stomach. Coconut milk and jeera adds more goodness! I dono exactly what's the English name,so if anybody knows,share it,you are most welcome!
Ingredients:
Agathi leaves | 1 (tightly packed) cup |
Coconut grated | 1/2 cup |
Shallots/small onions | 10 nos. |
Jeera/Cumin seeds | 1/2 tblsp |
Water | 3 1/2 cups (or as needed) |
Salt | As needed |
Sugar | A pinch |
Method:
- Separate the agathi leaves from the stem and wash and keep aside.
- Slice onions into circles and crush jeera and keep aside.
- Grind coconut with little warm water and extract the milk.Using warm water while grinding coconut ensures we get easily milk from the coconut.
- Boil water with salt,add onions, jeera ,followed by the agathi leaves with a pinch of sugar.
- Keep in low flame and boil uncovered till the leaves get cooked.
- Put off the flame and add the coconut milk and mix well and transfer to the serving bowl.
- You can have this as a soup or mix with rice and eat.The consistency should be very thin like a rasam.
- You can adjust agathi leaves and water accordingly.
- And now I want to thank people who shared awards with me . Its been long time they passed me these awards but I have been delaying
- My first ever award have been from Anudivya, she made my day bright by passing the good job award! Sripriya too passed me the same:) Thank you foodies! I will never forget this one coz,its my first award;D
- Then Raaji , Bhawna and Vijaya Passed me award for coolest looking blog they ever knew;D Thank you So much:)
- Last but not least Neema passed me the chocoholic award to me,that's so nice of you neema that you thought about me:)
- I am passing the Chocoholic award to the blogger friends below:
- Congrats to all!!!
This entry was posted on Sunday, November 4, 2012 at 11:59 PM and is filed under RASAMS. You can follow any responses to this entry through the RSS 2.0. You can leave a response.
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