AGATTI SOUP
A MEDICINAL SOUP FOR THE HEALTH CONSCIOUS
Introduction:
Agatti / Agathi / Agasthi cheera are the
leaves of Sesbania Grandiflora, the hummingbird tree – perhaps so called
because it is the happy haunt of so many small birds, especially the
hummingbird, the bulbul, the nightingale, the wagtail, the parrot, the sparrow
and the wild pigeon.
I am awakened every morning by the
happy chirps of these birds on the agatti trees just outside our window.
Perhaps, the very structure of these trees give the birds a sense of joy and
security. The thin, long branches provide a nice perch and the sparse leaves,
an all-round view of possible predators.
Widely used in the Siddha branch of
medicine, the leaves, the flowers and the roots are harvested to make simple
remedies for several elements. Ayurveda too prescribes a spoon of Agatti leaves
roasted in a teaspoonful of ghee to be taken daily, mixed in rice (without
salt) every night for strengthening the optic nerves, for curing night
blindness and for improving the sight.
There was a storm last night and we
heard a cracking sound. In the morning, to our dismay, we found the largest
Agatti tree on the ground. The trunk had cleaved and broken. Only two smaller
trees remained. The birds flew around surveying the scene and soon left. My
husband cleared the tree and brought in some tender branches. The leaves have a
slight bitterness and our children do not like them. Agatti is generally cooked
as a stir-fry – a side dish to rice.
Despite its
taste, it is often eaten by many people in India as a cooked spinach once a
week or a fortnight. It helps maintain strong bones, improves eyesight, deworms
the stomach and the intestines, cools the body, reduces unwanted bile, acts as
a mild laxative and prevents piles, sores and ulcers.
My husband
asked me to make some tasty soup with the leaves so that I could post a recipe
for a dish which even children would enjoy while reaping the obvious health
benefits, especially good eyesight, when they spend so much time on their
computers and smartphones. Thus, this recipe was born.
As I
watched my husband happily tucking into the soup, dipping in pieces of freshly
baked bread, I knew this recipe was a success. And wonder of wonders, both my
children loved the soup. Do cook and enjoy!
Ingredients:
1) Agatti
leaves pulled from their sprigs (Agasthya
pallo in Konkani, Agatti Keerai in
Tamil, Heta in Marathi, Gaach Munga in Hindi, Agise in Telugu, Agastya in Kannada,
Hummingbird tree leaves – Sesbania Grandiflora) – 200 gm.
2) Tor dal (split
pigeon pea lentils) – 200 gm.
3) Potato –
200 gm.
4) Cumin
powder – 5 gm. (1 teaspoon)
5) Turmeric
powder – 1.5 gm. (¼ teaspoon)
6) Hot red
chili powder – 2 gm. (⅓ teaspoon)
7) Garam
masala powder – 2 gm. (⅓ teaspoon)
8) Amchur (dry
mango) powder – 10 gm. (2 teaspoons) OR Juice of a big lemon
9) Ghee (clarified
butter) – 1 tablespoon
10) Salt – 8½ gm. (1½ teaspoons)
11) Water – 1.5 litres
To prepare:
Soak the dal
(lentils) in water for 30 minutes. Rinse, drain and transfer to a pressure
cooker. Pour in 500 ml. of water and set on high heat. As soon as you hear the
first whistle, lower the heat and let cook for 5 minutes. Now switch off the heat
and let cool naturally.
In the meantime, peel and grate the
potato. Wash and drain the leaves. Chop or slice the leaves to superfine
pieces.
To cook:
Set a wok on high heat. Pour in the
ghee and tip in the leaves. Stir frequently. Once the leaves heat up, lower the
flame and continue to stir for 5 minutes. Now add the grated potatoes and stir
frequently for 5 more minutes.
The cooker should have cooled down
enough to open the lid by now. Tip the contents over the leaves and stir again.
Throw in the turmeric powder and the salt. Pour in the remaining water (1
litre). Add the chili powder and the amchur (dry mango) powder (if however, you
are planning to use lemon juice in place of dry mango powder, please squeeze
some only at the time of serving the dish).
Turn up the heat and continue to
stir till it boils. Now turn down the heat and let the soup cook slowly and
thicken for 10 minutes. Stir frequently so as to avoid burning at the base. Now
tip in the garam masala powder and the cumin powder. Stir well and switch off
the heat. Your tasty Agatti soup is ready to serve. Serve hot with freshly
baked bread or with buttered toast.
Enjoy!!!
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