Tuesday, April 16, 2024


Agathi Leaves Varai


This is similar to Murungai leaves and has a slightly bitter taste.
Choose young tender leaves for this dish.


Agathi leaves 1 bundle
Onion 1 medium
Dry chillies 3
Coconut scarped ½ cup


Remove the leaves from the stalk and collect them in a dish.

Wash the leaves well in water.

Collect a handful of leaves and cut into pieces.

Repeat until all the leaves had been cut.

In a hot pan add oil and fry the onions and cut dry chillies until onion softens.

Add the chopped leaves, salt, ½ cup water and cover and cook in low heat occasionally stir the mixture.

When the leaves are cooked, add the coconut scrapings and stir well.

Keep stirring until all the liquid has evaporated and mixture is golden or roasted in texture.

Stir all the time in order to avoid sticking to the bottom of the pan.

Variation using Agathi leaves: Agathi leaves Sodhi - see Sodhi- Click here