Vallarai Keerai Thuvayal

Thuvayal - an unassuming power packed food. There are n-number of thuvayals that we make. It rarely graces a Virundhu- Feast. Hence, it is not as popular. Thuvayals are made with lentils as the main ingredient, or a vegetable, or greens. They are served with Rice/Idli. Chettinad homes serve thuvayal for their breakfast fare.

A natural way to boost our memory power is by consuming Vallarai (Tamil)/ Brahmi (Hindi)/Bacopa (English). Vallarai is a medicinal herb. Its attributes are many. It is extensively used in Ayurvedic medicines. It is said to increases one’s memory power. It is also called Indian Pennywort (Wikipedia). There are many ways to cook this Keerai. This is a simple and tasty recipe.


Vallarai Keerai Thuvayal



Ingredients:

Vallarai Keerai - 3 cups, loosely packed

Oil - 1 Tbsp

Mustard seeds - ½ tsp

Urad dal - ½ tsp

Channa dal - 1 tsp

Red Chilli - 2

Onion - 1, small; chop

Coconut - 4 Tbsp

Method:

Clean the greens. Remove the thick stalks only.

Heat oil and add mustard, lentils, and fry till colour changes. Add red chillies and fry for 1 minute. Add onions and sauté till pink. Add grated coconut, tamarind and salt to taste. Take off heat. Mix well and allow to cool.

Grind in a mixer adding very little water. It should be thick.

Serve with hot Rice and Ghee. OR with hot Idli’s smeared with ghee or sesame oil.


This is off to Shanthi's State Specials.

Other recipe that can be made with Vallarai Keerai – Vathal Kuzhambu.

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