Vallarai keerai Thogayal - Vallarai Keerai Thuvaiyal Recipe - Healthy chutney recipe - Healthy Thuvaiyal recipe

Vallarai Keerai which is called brahmi leaves in English is good for health esp for improving memory. Whenever I go to in India I will try stuff I don't get in Singapore. So having keerai / greens for everyday meals is a must for me. I literally have thogayal for almost for everything (with rice, idli or dosa even upma). Here you go with simple recipe. Recipe is very similar recipe as Thuthuvalai keerai recipe
Ingredients:

Vallarai leaves - 2 cups (after removing leaves only)

Coconut - 2 tablespoons
Bengal gram dhal - 1.5 tablespoon
Tamarind - marble size
Sat to taste
Red chillies - 3-5
Garlic - 2 pods
Oil - 4 teaspoon
Mustard seeds - 1/4 teaspoon
Urad dhal - 1teaspoon
Curry leaves - 10


Method:
Heat 1 teaspoon oil red chilli and fry till crisp. Remove it and keep it aside. Add Coconut, bengal gram dhal, Garlic and thuthuvalai leaves. Fry till leaves are cooked. Add Salt, tamarind and required water. Grind to smooth paste. 
Heat rest of the oil and add mustard seeds, urad dhal, curry leaves. Fry till dhals are brown in color. Add this thuvaiyal to that and fry for 2 mins. 
Serve hot with rice or idli

Note:
ଥାଲକୂଡ଼ି (Thalkudi) in Odia[11] సరస్వతి ఆకు (sarswathi aku) in Telugu; കുടവൻ (kudavan), മുത്തിൾ (muththil), or കുടങ്ങൽ (kudangal) in Malayalam; থানকুনি (thankuni) in Bengali; ගොටුකොල (gotu kola) in Sinhala; ब्राम्ही / ब्राह्मी (brahmi) in Marathi: ಒಂದೆಲಗ (ondelaga) in Kannada; வல்லாரை (vallaarai) in Tamilbrahmi booti in Hindiperook in Manipuri; মানিমুনি (manimuni) in Assamesetimare in Tulutangkuanteh in Paite; ब्रह्मबुटि (brahmabuti) or घोडताप्रे (ghod-tapre) in Nepali; and खोलचा घायँ (kholcha ghyan) in Newari (Nepal Bhasa).
Source: http://en.wikipedia.org/wiki/Centella_asiatica


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