March 24, 2016

Agathi Poo Poriyal / Hummingbird Tree Flower Stir Fry

      Normally we make poriyal using Agathi keerai leaves. But in our countryside Agathi keerai flowers also used and is also available in normal shops as packets.  If it is available in cities you should definitely try this once. It is full of nutritious elements.

Recipe Cuisine : South Indian | Recipe Category: Fry / Poriyal
Preparation Time: 10 mins  | Cooking Time: 15 mins | Yields:1 cup

Agathi Poo
1 packet
To Temper:

2 tsp
Mustard Seeds
¼ tsp
Urad Dal
½ tsp
Cumin Seeds
½ tsp
Curry Leaves
½ spring
Green Chilli
Chopped Onion
¼ cup
To Garnish:

Grated Coconut
2 tbsp

1. Wash the flower and drain the water from the flowers.
2. Remove the stem from the flowers and keep it aside.
3. Now chop the flowers into small pieces.
4. Heat the oil in pan, add mustard seeds and wait for popping.
5. Then add the urad dal, cumin seeds and curry leaves. Sauté them for few seconds.  
6. Then add the chopped green chilli and fry for few seconds.
7. Now add the chopped onion and sauté till the onion becomes translucent.
8. Add the chopped flowers and fry for few seconds. Then sprinkle little water and close the lid of the pan. After 2 mins, add salt and mix them well. Cook till the flowers become tender.
9. Switch off the flame and add the grated coconut. Mix them well and transfer it into serving bowl.
    Serve this fry with rasam and curd rice.
1. Adjust the chilli level according to your taste.

2. You can use red chilli instead of green chilli.


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