Vallarai Keerai Chutney

Name: Vallarai Keerai Chutney
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 5 Servings
Ingredients: cups - vallarai keerai / brahmi leaves / Indian pennywort: 2; tsp - black gram: 4; 3 dry red chili; ¼ tsp asafetida; 2 tsp tamarind paste; 10 chopped shallots; 5 garlic cloves; 1 tomato, chopped; ½ tsp mustard seeds; few curry leaves; salt as required; 2 ½ tbsp cooking oil

Features:

Cuisine:

Indian

15 mins
Serves 5
Easy

Ingredients

2 cups - vallarai keerai / brahmi leaves / Indian pennywort
4 tsp - black gram
3 dry red chili
¼ tsp asafetida
2 tsp tamarind paste
10 chopped shallots
5 garlic cloves
1 tomato, chopped
½ tsp mustard seeds
few curry leaves
salt as required
2 ½ tbsp cooking oil

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.

Trivia

Asiatic pennywort is used as a leafy green in Sri Lankan cuisine, being locally available leafy greens, where it is called gotu kola.