அகத்திக்கீரை மண்டி/ Chettinad Agathi Keerai Mandi with Coconut Milk

Agathi Keerai is called as "Humming bird tree leaves' in  english, (thanks to web info) 

Agathi Keerai is very good for lactating mothers, especially when it is combined with coconut milk; it’s really effective and enhances milk production.

Also it’s good for stomach ulcers, when you experience mouth ulcers it indicates that you have stomach ulcers too. During those times Agathi keerai combined with coconut milk, will help you heal faster.

Freshly squeezed Coconut milk..

Ingredients:

Agathi Keerai/அகத்iதிக்கீரை - 1 Bunch

Small Onion/சின்ன வெங்காயம்  - 5 to 6

Red Chilli/ வரமிளகாய் - 1

Cumin Seeds/சீரகம் - 1/2 tsp

Freshly made Coconut milk/ தேங்காய்ப் பால் - 1/2 cup

Rice Mandi/அரிசி மண்டி - 1 to 1 and 1/2 cups

Method:

Separate the leaves from the stems and rinse well. Throw away the yellow leaves, which may cause diarrhea. Also we need to cook Agathi Keerai well, under cooked Keerai may cause indigestion.

In a pressure cooker add two tsp of cooking oil; add cumin seeds, chopped onion and red chilli and sauté for couple of minutes. Stir in the keerai/leaves and cook for two minutes.

Now add enough salt and Rice water/மண்டி. Cook in Pressure Cooker for 10 to 15 minutes in low flame.  

Switch off the stove. After releasing the pressure, add coconut milk.  Check salt and add if it’s necessary.

Serve hot with rice and Puzhi Kuzhambu.

With Coconut milk

Tips, tips, tips:

அரிசி மண்டி/Rice water is the water used for rinsing rice.  Rice water has nutritional properties and also helps to thicken the soup/மண்டி. 

I try to save rice water, when I soak rice for Idli/Dosa batter, that's when I get thick rice water and the quantity is also more. 

Rice Water