Vallarai keerai / Brahmi leaves is one of the Indian herbs which has immense medicinal values. It boosts the immune system and memory capacity. It can be consumed once in a week. Other recipes like sambhar and kootu can be prepared using this keerai. It tastes slight bitter, but can be reduced by adding appropriate ingredients. It tastes well with hot rice sprinkled with ghee/ gingelly oil. Can also be used as side dish for idli and dosa.
INGREDIENTS:
Vallarai keerai - 2 cups
Urad dhal - 3 tbs
Red chilly - 4 or 5
Tamarind - small gooseberry size
Small onion - 6
Jaggery - 1/2 tsp
Mustard - 1/4 tsp
Cumin - 1/2 tsp
Gingelly oil - little
Asafoetida - 1/4 tsp
Salt
Vallarai keerai - 2 cups
Urad dhal - 3 tbs
Red chilly - 4 or 5
Tamarind - small gooseberry size
Small onion - 6
Jaggery - 1/2 tsp
Mustard - 1/4 tsp
Cumin - 1/2 tsp
Gingelly oil - little
Asafoetida - 1/4 tsp
Salt
METHOD:
1. Wash the leaves well and keep aside. Tender stems can also be used.
2. In a pan, heat little oil, add mustard, cumin.
3. After it splutters, add red chilly, urad dhal and stir well until dhal turns golden brown.
4. Add asafoetida and remove to a bowl.
5. In the same pan, add oil, small onions.
6. Saute well for few minutes and add vallarai leaves.
7. Stir well till the leaves are well cooked and nice aroma comes out and allow to cool.
1. Wash the leaves well and keep aside. Tender stems can also be used.
2. In a pan, heat little oil, add mustard, cumin.
3. After it splutters, add red chilly, urad dhal and stir well until dhal turns golden brown.
4. Add asafoetida and remove to a bowl.
5. In the same pan, add oil, small onions.
6. Saute well for few minutes and add vallarai leaves.
7. Stir well till the leaves are well cooked and nice aroma comes out and allow to cool.
8. Transfer all to a mixer and grind adding jaggery and little water and required salt.
9. Tasty and healthy VALLARAI KEERAI THOGAIYAL is ready.
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