Appa fasts on Ekadasi and hence we used to make special food on the next day i.e., on Dhuvadasi. Agathi Keerai – Sesbania grandiflora and Goose berries are a must in Dhuvadasi day food as the ulcers that would have developed on the fasting day would b healed well by these kind of food.
Amma makes a simple stir fry with this keerai but this time made a thanni chaaru. “Thanni chaaru” is a thin lentil soup made with greens. The addition of coconut milk gives a great flavour. You can have them as it is or mixed with rice. This tastes bland but good for people healing from stomach ulcers and recovering from fever.
Unfortunately Amma do not know the recipe and hence I searched the blogs and find the recipe here. Thanks Rajeswari for recording such rare recipes!
I made some tweakings as myself and Amma remembered Toor dal in it. Hence recipe adapted from here
Agathi keerai thanni chaaru
Agathi keerai leaves tightly packed – 2 cups
Toor dal – 1/4 cup
Shallots – 10-12
Jeera/Cumin seeds 1/2 tblsp
Salt As needed
Coconut milk – 3/4 cup
How to make it?
Cook Toor dal as per instructions here. In a thick bottomed vessel take 3 cups of water, add the onions slighty crushed, cumin powder and let it boil. Now add the agathi keerai leaves along with mashed toor dal. Let it cook uncovered for 5 minutes or until the leaves get cooked. Add the coconut milk and stir well and switch off the stove. Serve warm as a soup or over rice.