Agase Soppu Aka Agathi Keerai: An Indigenous Culinary Treasure

Come Dwadashi (the twelfth lunar day of the fortnight of every month in the Hindu calendar) and there is a spike in the demand for agase soppu (Kannada) or agathi keerai (Tamil) in the local vegetable markets in South Bangalore.  After all, it is a custom to eat these greens for Dwadashi parayana which is the name for the traditional meal served on Dwadashi mornings. The previous day Ekadashi means a whole day of fasting. “Agase soppu is a native green that aids digestion and prevents the formation of acidity” says Badrinarayanachar of Kalyani mutt. He further adds that it is a mandatory preparation on Dwadashi mornings. Given it is slightly bitter in taste it is cooked with jaggery and coconut and is consumed as a stir fry.

Agase Soppu _Pic credit Kumar Gowda T @ Spudnik Farms

Known botanically as Sesbania Grandiflora, agase also called agasti in Hindi is a tree that thrives in hot humid conditions and hence is commonly found in the tropical regions. This climate resilient species is also a popular intercrop grown along with pulses and also serves as a natural support for climbers like pepper and vanilla. Its cultivation is also known to improve the fertility of the soil considering its nitrogen fixing properties.

Agase Sopp tree_Pic credit Kumar Gowda T @ Spudnik Farms

Versatile uses

Apart from the leaves, the bark and flowers are also used extensively. While the leaves are used in salads, soups, curries, stir-fries and even hummus, the flowers are used to make fritters. Pieces of the bark are boiled in water and the prepared decoction is consumed as a tea. The seeds are roasted or boiled before eating while immature pods are cooked and eaten like green beans. Agathi keerai is a good source of protein, fiber, vitamins, and minerals, including iron, calcium, and vitamin C. It also contains antioxidants that can help protect cells from damage caused by free radicals.

Agase Flower_Pic credit Kumar Gowda T @ Spudnik Farms Agase Soppu Fritters_Pic credit_Sterling V Grand Madurai

Here are a few easy recipes; both recipes are courtesy of Varun M.B, Multi Property Chef at Marriott International, Hyderabad.

Agase Soppu Kootu

Ingredients:

• 1 cup agase soppu, finely chopped
• 1/2 cup toor dal soaked for 15 minutes
• 1/4 cup grated coconut
• 1 teaspoon red chili powder
• 1/2 teaspoon turmeric powder
• 1/4 teaspoon mustard seeds
• 1/4 teaspoon cumin seeds
• 2-3 curry leaves
• Salt to taste
• Oil for cooking

Instructions:

• Pressure cook toor dal with 2 cups of water until soft
• Heat oil in a pan over medium heat.
• Add mustard seeds, cumin seeds, and curry leaves and let them splutter.
• Add Agathi keerai leaves and sauté for 2-3 minutes.
• Add red chili powder, turmeric powder, and salt to taste.
• Add the cooked toor dal and grated coconut.
• Add water as needed to achieve desired consistency.
• Bring to a boil, then reduce heat and simmer for 10-15 minutes, or until the flavors have blended.
• Serve hot with rice or roti.

Agasse Sopu Palya (South Indian Stir-Fry)

Agase Soppu Palya_Pic credit_Sterling V Grand Madurai

Ingredients: 

• 1 bunch Agasse soppu finely chopped
• 1/2 cup grated coconut
• 1/2 teaspoon red chili powder
• 1/4 teaspoon turmeric powder
• 1/4 teaspoon mustard seeds
• 1/4 teaspoon cumin seeds
• 2-3 curry leaves
• 1 green chili, slit lengthwise (optional)
• Salt to taste
• Oil for cooking

Instructions: 

• Wash the agasse soppu thoroughly and chop them finely.
• Heat oil in a pan over medium heat.
• Add mustard seeds, cumin seeds, and curry leaves and let them splutter.
• Add the green chili (if using) and sauté for a few seconds.
• Add the chopped Agathi keerai leaves and sauté for 2-3 minutes, or until wilted.
• Add the grated coconut, red chili powder, turmeric powder, and salt to taste.
• Stir well and cook for another 2-3 minutes, or until the flavours have blended.

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