Thursday, 29 October 2015


The Agathi flowers are also bitter and astringent, but the white are less so than the red. It’s possible to reduce the bitterness by removing the stamen. The flower’s texture is mildly crunchy and fibrous, but pressure cooking or steaming for ten minutes will soften it. It’s also best to choose the flowers that have not yet bloomed, as these too will be softer and less leathery.

Nutritional Value

According to the USDA nutrient database, 100g of Sesbania flower contains the following values:
91.58g Water
27 kcal
113 kJ
1.28g Protein
.04g Fat
.38g Ash
6.73g Carb
18mg Calcium
.84g Iron
12mg Magnesium
30mg Phosphorous
184mg Potassium
15mg Sodium
.8ug Selenium
73mg Vitamin C
.083mg Thiamin
.081mg Riboflavin
.430 Niacin
102ug Folate
102ug Folate (food)

To prepare the flower rasam, remove the stamen and calyx. This will improve the flavor substantially—otherwise, expect the flower to taste bitter. Wash gently. Some recommend squeezing the flowers to drain its water, while others insist that this clears the flower of its sweet nectar. Prepare by deep-frying in batter, sautéing, stewing, steaming, grilling or simply eat raw. If steaming the flowers, do so for ten minutes, and then transfer to cold water. Adding salt to the warm water will also boost the flavor.
I use red sesbania flower to prepare this delicious stew. There is white sesbania flower also. You can use white flower for making of this yummy and nutritious soup.


Red Agathi flowers 250 gms
shallots peeled off and chopped half cup
curryleaves chopped half cup
garlic pulses grated one tablespoon
pepper powder one and a half spoon
roasted cumin seeds powder one spoon
chopped coriander leaves chopped optional
asafoetida one pinch
cooked dal one cup
you may use toor dal or masoor dal or huskless moong dal as per your option.
I opted for masoor dal for this stew or rasam.
turmeric powder one spoon
Tamarind extract one cup
tomato pulp half cup
salt as required
cooking oil one tablespoon
red chilly one


Wash the Agathi flowers.
Remove calyx to avoid bitterness
Chop the flowers with the scissors
Heat the cooking oil in a pan and add mustard seeds to crackle.
Add red chilly and curry leaves and finely chopped shallots.
Add turmeric powder
Add flowers and fry for some time.
Allow to cook. The red colour completely disappears and shrinks.
Add a pinch of asafoetida and tamarind and cooked tomato extract.
Add salt and little jaggery.
Allow to boil for some time.
Meanwhile,  mash the cooked dal and add two cups of water.
Add garlic grates, cumin powder, and pepper powder.
Transfer this mixture into the boiling extract.
Check the salt.
Add coriander leaves and pepper for flavor and spicy taste.
Sesbania spicy stew or agathipoo rasam is ready to serve as starter or with hot steamed rice.
Relish this vegan soup or stew or rasam as your dietary food. It is packed with calcium and iron. It is of high protein value since this stew has dal content.

So give a try ..

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