Friday, August 15, 2014

Vallarai (Indian Pennywort) Chutney | Vallarai Keerai Thogaiyal

Vallarai Chutney | Vallarai Keerai Thogaiyal | Vallarai Thuvaiyal  is a healthy chutney which can be enjoyed with soft idli or dosa. Vallarai keerai in Tamil is known as Indian Pennywort in English and Brahmi Booti in Hindi. The word ‘Brahmi’ appears in most of the Ayurvedic medicines. It is very popular and widely used in South Asia.
I know everyone knows about vallarai as a herb which will improve memory power. Other than this, vallarai is beneficial in treating diabetes, anaemia, tuberculosis, urinary infection etc. So it is good to include these leaves in our regular diet. The leaves would taste bitter but when it is combined with the right ingredients, we could prepare a tasty chutney | dip.
Here we go for the recipe…

Vallarai keerai  – 1 cup
Urad dhal – 2 tbsp
Garlic – 2 pods
Shallots – 10 Nos
Red  chillies – 4 Nos
Asafoetida  - ½ tsp
Coconut (grated) – 3 tbsp
Tamarind – 2 pods
Gingelly oil – 2 tsp
Jaggery – a little (optional)
Salt to taste
In a kadai, pour a tsp of gingelly oil, add vallarai leaves and sauté till the raw smell of vallarai leaves out. Transfer the leaves to a plate and allow it to cool.
In the same kadai, fry  urad dhal  till it becomes golden brown in a tsp of oil.
Add garlic & shallots and sauté till you get nice aroma.
Then add red chillies, asafetida, coconut & tamarind. Fry for few minutes and allow to cool.
Grind the ingredients along with salt & jaggery(optional)  by adding little water. Transfer the contents to a serving bowl.
Your healthy Vallarai Chutney is ready to be served with hot steaming idlies or crispy dosas! You can also have this chutney for sambar rice, curd rice, etc.
  • If you want, you can temper with mustard and curry leaves in a tsp of oil.

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