AGATHI SOPPU RASAM

Agathi means, a kind of spinach, on AMAVASYA day, in south INDIA, We prepare this dish. Because on that day our body gets poisoned, and to get rid of this we should take this rasam. It clears the unwanted waste in the body, it gives us positive energy, clears negative energy, and makes us powerful, and also it is a saying that ancestors blessings will be there for us. So whenever you get this holy spinach, don't forget to cook and prepare this rasam

INGREDIENTS:-

1. Tur dhal           1/2 cup
2. Water               5 cups
3. Tomato            5 nos
4. Agathi soppu   1 bunch
5. Turmeric          1 tsp        
6. Salt                   1 1/2 tsp
7. Rasam powder  2 tsp
8. Garlic                5

FOR SEASONING:-

1. Badaga                 1 tsp
2. Hing                     1/4 tsp
3. Red chilies           2 broken
4. Curry leaves         few
5. Coriander leaves   little
6. Oil                        2 tsp

METHOD:-

• Soak and wash the Agathi leaves, drain the water completely.
• Wash tur dhal, add water, Agathi leaves, whole tomatoes, turmeric, and cook for 3 whistles in a pressure cooker. Let the pressure settle down.
• Drain water and keep it for rasam, Retain the cooked dhal and Agathi leaves for poriyal or palya.
• Grind cooked tomatoes with garlic and rasam powder.
• Stir in the Dhal water, heat oil in a Kadai, add seasoning, fry curry leaves, red chilies, and hing.
• Pour the water into the Kadai, add salt and mix. Reduce the flame.
• Bring to the boil slowly until the small bubbles appear on rasam.
• Garnish with coriander leaves, serve with rice and palya.

NOTE:-

• Refer Rasam powder, and Badaga from this blog