How to make Vallarai Keerai Chutney
- Wash the leaves and keep them aside.
- In a medium sized wok, heat little oil, add black gram, dry red chili, and asafetida, sauté it till the black gram turn a little golden color and transfer it to a separate plate
- Add little oil into the same wok, heat it. add shallots and garlic Sauté them till it turns to golden color.
- Add vallarai leaves, sauté it on low flame until it wilts and the raw flavor goes.
- Add tomato and salt to it, sauté it till the mixture turns tender.
- Keep it aside to cool down.
- Then add all the mixtures, little water and 2tsps of tamarind paste into a mixer/blender and grind it.
- Transfer the chutney into a bowl.
- In a separate wok, heat little oil for tempering and add mustard seeds, black gram, and curry leaves.
- Add the tempered ingredients into the chutney.
- Mix well, and the chutney is ready to serve with idli, dosa or hot rice.
Asiatic pennywort is used as a leafy green in Sri Lankan cuisine, being locally available leafy greens, where it is called gotu kola.