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Vallarai Keerai Chutney

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Ingredients

Adjust Servings:
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

Nutritional information

767
calories
88.18 g
carbohydrates
29.84 g
protein
36.63 g
fat
501 mg
sodium
0 mg
cholesterol

Vallarai Keerai Chutney

Features:
  • Veg
Cuisine:
  • 15 mins
  • Serves 5
  • Easy

Ingredients

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Every country in this world has a unique dish that it represents. Though it becomes famous worldwide, to taste the authentic dish you will have to visit the place of the origin. India has different states with different traditions, languages, and food as well. Each state has a signature dish, just like their mother tongue. South Indian food is unquestionably unique. While Andhra Pradesh is famous for pickles, Tamil Nadu is famous for chutneys. Vallarai keerai chutney is prepared with one the most powerful herbs, Indian pennywort. It is certainly a perfect side dish that you can include in your regular meal.

Health Benefits

Indian Pennywort or Brahmi helps in boosting your immunity naturally. It strengthens the memory, supports to focus and concentrate. It promotes healthy skin and hair and gives relief from anxiety and stress.

Shallots are rich in minerals, vitamins. It can also lower the cholesterol and help in managing the blood pressure. It is also known to contain strong anti-cancer properties and immune enhancing effects.

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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.

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