Agathipoo paruppu kulambu | sesbania flower dal

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Agathipoo paruppu kulambuAm always attracted to this new ingredient testing. When i go to supermarket, I always pick the seasonal ingredients and test with them. Agathi poo or the sesbania flowers are not easily available everywhere but if you find it then surely try this recipe. Not only that it is tasty but also healthy.

some of the other sesbania recipes south indian style:

quick video of Agathipoo paruppu kulambu:

step by step making of the agathipoo curry / dal

heat oil in a pan or mud pot and crackle mustard seeds, cumin seeds and then add garlic cloves.

Agathipoo paruppu kulambu

to this, add red chillies broken and curry leaves.

Agathipoo paruppu kulambu

finely chop the onions and add it. fry until it is slightly brown.

Agathipoo paruppu kulambu

add chopped tomatoes and fry till mushy

Agathipoo paruppu kulambu

chop the agathipoo/sesabania flowers (removing the stamen). add salt, turmeric powder and mix well. fry until it shrinks and changes its colour.

Agathipoo paruppu kulambu

cook moong dal until mushy and add it along with sambar powder. add enough water, mix well.

Agathipoo paruppu kulambu

let it cook for few minutes and then add fresh coconut paste, mix again and cook for few minutes.

Agathipoo paruppu kulambu

lastly, add ghee and mix once. serve hot with rice.

Agathipoo paruppu kulambu

Agathipoo paruppu kulambu

Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Servings: 4 servings


  • 2 tbsp coconut oil
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 5-6 cloves garlic
  • 5-6 no red chilli
  • 1 spring curry leaves
  • 1 large onion finely chopped
  • 1 large tomato finely chopped
  • 2 cups agathipoo chopped
  • salt to taste
  • 1/4 tsp turmeric powder
  • 1.5 cups cooked moong dal
  • 1.5-2 tbsp sambar powder
  • 1/2 cup coconut paste
  • 1 tsp ghee


  • heat coconut oil and crackle mustard seeds, cumin seeds, garlic, red chilli and curry leaves
  • add finely chopped onions and fry till transparent
  • further add chopped tomatoes and fry till mushy
  • clean and chop the sesbania flowers and add it to the curry along with salt and turmeric powder. fry till it shrinks.
  • now add cooked moong dal, sambar powder and water. mix well and boil for 5-10 minutes
  • then add freshly ground coconut paste, mix and cook for 2-5 minutes
  • lastly, add ghee and serve hot with rice
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