|Vallarai Keerai Thuvayal|
Vallarai Keerai / Brahmi leaves are known for its bitterness and like most of us, I also used to detest these greens. My first attempt to try a curry out of these leaves was a huge flop. From them I had this huge aversion towards them and it was more of a fear that I would waste time and ingredients trying to cook with them. My impressions of these healthy greens has changed after I tried this thuvayal recipe that Amma had passed to me. Brahmi / Vallarai keerai is known for its medicinal properties, they promote blood circulation in liver, kidney and lungs. They are also known for skin health and can cure eczema, psoriasis and so on.
|Vallarai Keerai/ Brahmi Leaves Chutney|
|Vallarai Keerai/ Brahmi leaves Recipe|
VALLARAI KEERAI THUVAYAL | BRAHMI LEAVES CHUTNEY
Recipe - Amma
Prep time - 5 mins
Cook time - 10 mins
Vallarai keerai/ brahmi leaves - 1 bunch, nearly 50 leaves
Urad dal - 1 tbsp
Dry red chilli - 2 no
Garlic - 2 pods
Shallots - 2 no
Asefotedia/ hing - 1 pinch
Jeera/ cumin powder - 1/4 tsp
Ginger - 1 inch piece
Tamarind - 1 small piece, 1 tsp sized piece
Curry leaves - 5-6 no
Salt - to taste
Oil - 1 tsp
1. In a pan heat oil, add the urad dal & dry red chilli fry until golden brown and remove.
2. Now add the shallots, garlic, ginger, curry leaves, hing and fry well.
3. Add the keerai/ leaves and mix well. Wait for the leaves to whilt.
4. Make a powder of urad dal & dry red chilli, now add the keerai mix and blend everything together until combined. Check for salt.
5. Serve along with rice, curry, pappad & veg side.
1. Vallarai keera/ Bhrami leaves are known for their bitter taste, one good tip is to not chop the leaves. Once they are cooked and blending along with the other ingredients they taste amazing. You will not find the bitter taste at all.
VENDHAYA KEERAI KARA KUZHAMBHU
VENDHAYA KEERAI SAMBAR
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RED SPINACH MANGO CURRY
SPINACH SHALLOTS STIR FRY
LOW FAT PALAK KOFTA CURRY
SPINACH CHICKEN- CHINESE
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