The most comprehensive guide to agathi keerai — the nutrient-dense superfood from South India. Nutritional benefits, traditional recipes, health benefits from Siddha medicine, home cultivation tips, and where to buy premium seeds.
Agathi keerai (அகத்தி கீரை) is the Tamil name for the leaves of Sesbania grandiflora, a fast-growing tropical tree that has been a cornerstone of South Indian nutrition and traditional medicine for centuries. In Tamil Nadu, Kerala, Andhra Pradesh, and Sri Lanka, agathi keerai is not merely a vegetable — it is a cultural institution, deeply woven into daily diet, religious practices, festival cuisine, and the ancient Siddha medical system.
The word "agathi" (அகத்தி) derives from the Sanskrit "Agastya" (अगस्त्य), the name of the legendary sage who is credited with founding the Siddha system of medicine and who is said to have first documented the medicinal properties of this plant. The suffix "keerai" (கீரை) simply means "greens" or "leafy vegetable" in Tamil.
What makes agathi keerai extraordinary — and what has sustained its central role in Tamil cuisine for millennia — is its staggering nutritional density. With 36% protein on a dry-weight basis, 1,130 mg of calcium per 100g (more than 10 times the calcium in cow's milk by weight), 8.4 mg of iron, and exceptional levels of vitamins A and C, agathi keerai is arguably the single most nutritious leafy green available in tropical regions.
In Tamil tradition, agathi keerai holds a special status among the many keerai varieties consumed in Tamil Nadu. It is considered a பத்திய உணவு (pathiya unavu) — a "therapeutic food" that simultaneously nourishes the body and promotes healing. The saying "அகத்தின் அழகு முகத்தில் தெரியும்" (the beauty of what's inside shows on the face) is often applied to the glow that regular agathi keerai consumption imparts to the skin.
The agathi tree (அகத்தி மரம்) itself is a remarkable sight — growing up to 8-15 meters tall with feathery pinnate leaves and producing the largest flowers in the entire legume family. These showy white or red flowers, called அகத்தி பூ (agathi poo), are also edible and widely consumed in Tamil cuisine. For the complete botanical profile and agricultural information, see our Complete Guide to Sesbania Seeds.
Agathi keerai is known by many names across South and Southeast Asia, reflecting its widespread cultivation and cultural importance:
| Language | Name | Script | Region |
|---|---|---|---|
| Tamil | Agathi keerai / Agathi | அகத்தி கீரை / அகத்தி | Tamil Nadu, Sri Lanka |
| Sanskrit | Agastya | अगस्त्य | Classical texts |
| Hindi | Agasti / Basna | अगस्ती / बसना | North India |
| Malayalam | Agathi | അഗതി | Kerala |
| Telugu | Avise / Agise | అవిసె | Andhra Pradesh, Telangana |
| Kannada | Agase / Agastya | ಅಗಸೆ | Karnataka |
| Bengali | Bak phool | বক ফুল | West Bengal, Bangladesh |
| Indonesian | Turi / Toeri | — | Indonesia |
| Filipino | Katuray / Katurai | — | Philippines |
| Thai | Khae | แค | Thailand |
| Sinhala | Kathurumurunga | කතුරුමුරුංගා | Sri Lanka |
| English | Vegetable Hummingbird / West Indian Pea | — | General |
| Scientific | Sesbania grandiflora | — | Universal |
Agathi keerai is a nutritional powerhouse that rivals or exceeds the nutrient density of virtually every other leafy green vegetable. Here is a detailed nutritional analysis, compared with other popular keerai varieties consumed in Tamil Nadu.
| Nutrient | Agathi Keerai | Moringa (Murungai Keerai) | Spinach (Pasalai Keerai) | Amaranth (Mulai Keerai) |
|---|---|---|---|---|
| Protein | 36.0 g | 27.1 g | 23.0 g | 25.0 g |
| Calcium | 1,130 mg | 2,003 mg | 550 mg | 800 mg |
| Iron | 8.4 mg | 28.2 mg | 5.5 mg | 7.0 mg |
| Vitamin A (IU) | 9,000+ | 18,900 | 6,100 | 5,700 |
| Vitamin C (fresh) | 220 mg | 120 mg | 28 mg | 42 mg |
| Fiber | 12 g | 19.2 g | 6.3 g | 8.0 g |
| Phosphorus | 80 mg | 204 mg | 67 mg | 65 mg |
While moringa (murungai keerai / முருங்கைக் கீரை) surpasses agathi in some minerals, agathi keerai leads in protein content and vitamin C. Together, these two keerai varieties form the nutritional backbone of the traditional Tamil vegetarian diet.
At 36% protein (dry weight), agathi keerai has a higher protein percentage than soybeans (36%), lentils (25%), or chickpeas (20%). For vegetarian and vegan families in Tamil Nadu, regular agathi keerai consumption provides essential amino acids that might otherwise require multiple protein sources. The protein is complemented by exceptional calcium and iron — nutrients often deficient in plant-based diets.
The calcium content of agathi keerai is extraordinary. At 1,130 mg per 100g of dry leaf, it contains more than 10 times the calcium in cow's milk (113 mg/100g). This makes it invaluable for:
Iron-deficiency anemia is a major public health concern in India, affecting an estimated 50% of women and children. The high iron content of agathi keerai, combined with its vitamin C content (which enhances iron absorption), makes it one of the most effective plant-based anti-anemia foods available.
The beta-carotene (provitamin A) content supports night vision, prevents xerophthalmia (dry eyes), and boosts immune function. In Siddha medicine, agathi keerai is traditionally prescribed for இரவுக் குருடு (iravu kurudu — night blindness), and the vitamin A content provides the scientific basis for this age-old prescription.
The vitamin C content of fresh agathi keerai is remarkable — nearly 4 times that of oranges per weight. This vitamin C serves dual roles: boosting immune function and dramatically improving the absorption of non-heme iron from the leaves themselves. Cooking reduces vitamin C content, so light cooking (stir-frying rather than boiling) is recommended to preserve this benefit.
The health benefits of agathi keerai extend far beyond simple nutrition. Both traditional knowledge and modern research support its role in preventing and managing several health conditions.
The combination of high calcium (1,130 mg/100g), phosphorus, and magnesium makes agathi keerai one of the best foods for bone health. Regular consumption is associated with reduced risk of osteoporosis and fractures, particularly in post-menopausal women. The traditional Tamil practice of feeding agathi keerai to growing children and pregnant women is nutritionally sound.
With 8.4 mg of iron per 100g and high vitamin C to enhance absorption, agathi keerai is a potent natural remedy for iron-deficiency anemia. Siddha practitioners prescribe daily agathi keerai consumption for anemia patients. The vitamin C content ensures that the non-heme iron in the leaves is absorbed efficiently — a critical factor since plant-based iron is typically less bioavailable than animal-source iron.
The beta-carotene content (9,000+ IU vitamin A per 100g) supports retinal health, prevents night blindness, and may reduce the risk of age-related macular degeneration. Traditional Siddha recommendations to eat agathi keerai for better eyesight are well-supported by nutritional science.
The flavonoids in agathi keerai — particularly kaempferol and quercetin — have demonstrated significant anti-inflammatory activity in peer-reviewed research. This supports traditional use for joint pain, headaches, and inflammatory conditions. For detailed research citations, see our Sesbania Grandiflora Medicinal Uses guide.
Research has shown that S. grandiflora leaf extracts can reduce fasting blood glucose by up to 43% in animal models, by inhibiting carbohydrate-digesting enzymes. While clinical human trials are limited, the traditional Siddha practice of recommending agathi keerai for diabetic patients has scientific plausibility.
Hepatoprotective (liver-protecting) activity has been demonstrated in multiple studies. The antioxidant compounds in agathi keerai protect liver cells from oxidative damage. This validates the Siddha detoxification protocols that use agathi keerai for liver cleansing.
The exceptional vitamin C content (220 mg/100g fresh — nearly 4x oranges), combined with vitamin A, zinc, and phenolic antioxidants, provides robust immune system support. This is why agathi keerai is traditionally given during recovery from illness and seasonal infections.
The high dietary fiber content (12g/100g dry weight) promotes healthy digestion, prevents constipation, and supports a healthy gut microbiome. The mild laxative effect of agathi keerai is a well-known traditional observation.
The combination of vitamin A (for skin cell renewal), vitamin C (for collagen synthesis), iron (for healthy hair growth), and antioxidants (for protection against UV damage) makes agathi keerai a comprehensive "beauty food." The Tamil saying about agathi reflecting inner beauty on the face has nutritional truth behind it.
In the Siddha system (சித்த மருத்துவம்), which originated in Tamil Nadu and is one of the world's oldest continuous medical traditions, agathi keerai occupies a special therapeutic position.
This is perhaps the most widely prescribed Siddha preparation involving agathi keerai. A soup of agathi leaves, tamarind, garlic, black pepper, and cumin is recommended for fever (காய்ச்சல்), body pain (உடல் வலி), cold and cough (சளி மற்றும் இருமல்), and general debility. The combination of agathi's cooling properties with the warming spices creates what Siddha practitioners call "samana" — a balanced therapeutic effect.
A traditional Siddha detoxification protocol involves eating agathi keerai with rice for seven consecutive days, with minimal other foods. This is believed to cleanse the liver (கல்லீரல் சுத்திகரிப்பு), purify the blood (இரத்த சுத்திகரிப்பு), clear skin eruptions, and reset the digestive system. Modern hepatoprotective research on S. grandiflora lends credibility to this ancient practice.
Siddha texts prescribe consuming agathi poo (flowers) and agathi keerai together for இரவுக் குருடு (night blindness). The extraordinary vitamin A content (9,000+ IU/100g) provides the nutritional mechanism for this treatment's effectiveness.
Agathi keerai is wonderfully versatile in the kitchen. Here are the most popular traditional Tamil recipes, designed to maximize both flavor and nutritional value.
Ingredients:
Method:
Nutritional tip: Light stir-frying preserves more vitamin C than boiling. The coconut oil enhances absorption of fat-soluble vitamins A and E.
Ingredients:
For coconut paste (அரைக்க):
For tempering (தாளிக்க):
Method:
Ingredients:
Method:
Tip: This thuvaiyal pairs beautifully with idli, dosa, or curd rice.
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Method:
Siddha note: This rasam is traditionally prescribed during fever recovery, cold, and cough. The combination of agathi's cooling properties with warming spices (pepper, garlic) creates a balanced therapeutic effect.
The agathi tree produces spectacular flowers — the largest in the legume family, measuring up to 10 cm long. These flowers, called அகத்தி பூ (agathi poo), come in two varieties:
The most popular preparation of agathi flowers. Remove the stamens and calyx, separate petals, and stir-fry with mustard seeds, curry leaves, green chilies, and grated coconut. The flowers have a delicate, slightly crisp texture when fresh and become tender when cooked. They pair especially well with sambar and rasam rice meals.
Agathi flowers are rich in iron, calcium, and vitamin A, though slightly less nutrient-dense than the leaves. They are particularly valued for their high vitamin A content and are traditionally prescribed for improving eyesight. A single serving of agathi poo poriyal provides significant vitamin A and iron.
One of the best ways to ensure a regular supply of fresh agathi keerai is to grow your own agathi tree from seed. The tree is remarkably easy to grow and begins producing harvestable leaves within 6-9 months.
| Factor | Requirement | Notes |
|---|---|---|
| Climate | Tropical to warm subtropical | Thrives in Tamil Nadu, Kerala, Karnataka, AP, Sri Lanka |
| Temperature | 25-40°C optimal; min 10°C | Sensitive to cold; protect from frost |
| Sunlight | Full sun (6+ hours daily) | Growth is reduced in shade |
| Soil | Well-drained, fertile | Sandy loam ideal; tolerates moderate clay |
| Water | Regular watering; drought-tolerant once established | Do not waterlog — unlike other sesbania species, S. grandiflora prefers well-drained soil |
| Spacing | 3-5 m between trees | Can be maintained as a 2-3m bush with regular pruning |
| Germination | 5-10 days after soaking | Soak seeds in warm water (40°C) for 12-24 hours before planting |
| First harvest | 6-9 months from seed | Leaves can be picked regularly once tree is established |
| Flower production | 9-12 months from seed | Flowering is seasonal (cooler months) in most regions |
Agathi can be grown in large pots (minimum 20-liter capacity) on terraces and balconies, though it will remain smaller than ground-planted trees. Ensure the pot has good drainage, use nutrient-rich potting mix, and prune regularly to maintain a compact bush shape. A single potted agathi plant can provide enough keerai for a small family's weekly needs.
Quality seeds are essential for growing productive agathi trees. Look for seeds that are:
Kohenoor International supplies certified Sesbania grandiflora seeds with 85%+ germination rates. We ship to India, Sri Lanka, and 70+ countries worldwide. Grow your own agathi tree for fresh keerai year-round.
Email: usman@kohenoorint.com Call: +92-310-4929292Kohenoor International | Hyderabad, Pakistan | Est. 1957 | Serving 70+ Countries
For a comprehensive analysis of safety and medicinal applications, see our Sesbania Grandiflora Medicinal Uses guide.
Agathi keerai is the Tamil name for the leaves of Sesbania grandiflora, a fast-growing tropical tree widely cultivated across South India and Southeast Asia. The dark green, pinnate (feather-shaped) leaves are one of the most nutrient-dense vegetables in the world, with 36% protein, 1,130 mg calcium per 100g (10x cow's milk), and exceptional iron, vitamin A, and vitamin C levels. It has been a staple in Tamil cuisine and Siddha medicine for centuries.
Agathi keerai provides: (1) Bone strengthening from exceptional calcium content, (2) Anemia prevention from high iron + vitamin C combination, (3) Eye health from 9,000+ IU vitamin A, (4) Immune support from 220 mg vitamin C per 100g, (5) Anti-inflammatory effects from kaempferol and quercetin, (6) Blood sugar regulation supported by research, (7) Liver detoxification (hepatoprotective), (8) Digestive health from dietary fiber, (9) Skin and hair health from vitamins A, C, E, and iron.
Popular preparations include: Agathi Keerai Poriyal (stir-fried with mustard, urad dal, coconut — 8 minutes), Agathi Keerai Kootu (with moong dal and coconut paste — 20 minutes), Agathi Keerai Thuvaiyal (chutney ground with tamarind and red chilies), Agathi Keerai Rasam (medicinal soup with tamarind and spices), and Agathi Poo Poriyal (stir-fried flowers). Cook lightly to preserve vitamin C and nutrients.
Premium Sesbania grandiflora (agathi) seeds are available from Kohenoor International, a leading seed exporter since 1957 with 85%+ germination guarantee. We ship worldwide to India, Sri Lanka, and 68+ other countries. Contact usman@kohenoorint.com or call +92-310-4929292. Visit our product page at sesbaniaseed.com/products/sesbania-grandiflora-seeds.html.
Yes, agathi keerai is safe for regular consumption and is traditionally eaten 2-3 times per week in Tamil households. Siddha medicine recommends moderate, consistent intake rather than excessive daily consumption. A frequency of 2-4 times per week provides optimal nutritional benefits without concerns about oxalate or goitrogen accumulation.
Research suggests potential blood sugar-regulating benefits. S. grandiflora leaf extracts have been shown to reduce fasting blood glucose by up to 43% in animal studies, by inhibiting carbohydrate-digesting enzymes (alpha-amylase, alpha-glucosidase). However, diabetic patients on medication should consult their doctor before consuming large quantities, as it may enhance the glucose-lowering effect and potentially cause hypoglycemia.
Traditional & modern medicinal applications with research citations
Premium seeds with 85%+ germination, worldwide shipping
Detailed growing and management instructions
The ultimate pillar page covering all sesbania species
Step-by-step scarification and planting guide
Introduction to the genus and its global significance