Veg Recipes – Vallarai keerai Recipe – Origin
It is referred as Asiatic pennywort or indian pennywort.In India and Srilanka Brahmi curry is prepared and served with rice,curry, and goes especially well with vegetarian dishes.In Indonesia, thailand and Malay cuisines,this plant used for salads.Variety of recipes can prepared with Brahmi leaves such as chutney, powder, sambar, dhal curry,salad, healthy drinks, soups and curry.
Veg Recipes – Vallarai keerai Recipe – Spices and Cooking method
Veg Recipes – Vallarai keerai Recipe -Brahmi leaves curry is very special curry and healthy dish.This is very simple to prepare.I have made 12 varieties of brahmi leaves dishes. you can watch the recipe videos in my site.The spices are roasted in a oil and ground to a paste with brahmi leaves.Then cooked with tamarind extract.Sesame oil gives unique taste and texture to this dish.
Veg Recipes – Vallarai keerai Recipe – Nutritional health benefits
Brahmi is used in Indian Ayurvedic medicine as brain tonic.It is used in traditional chinese medicine. Brahmi contains two bacosides, A and B which improve the transmission of impulses between nerve cells in your brain. It also has high amounts of sodium, potassium and significant amounts of manganese, copper and zinc.Brahmi has naturally occurring nitric oxide that have positive effects in brain activity.Brahmi is used as memory enhancer.It is widely used for its effect in blood circulation that promotes efficient function of the liver, lungs and the kidneys.Brahmi is available as an extract, in tablet, tincture. and powder.Brahmi can be prepared as a decoction and tea.
Veg Recipes – Vallarai keerai Recipe -Serving method
Veg Recipes – Vallarai keerai Recipe is an excellent dish can be served as a main course with rice for lunch.Vallarai keerai Recipe is perfect side dish for idli or dosa or roti and can be served for dinner or breakfast.The tamarind taste with the brahmi leaves gives unique taste, must try recipe.
Brahmi leaves (Vallarai keerai) – 2 cup
Urad – 3 tsp
Toor dal – 3 tsp
Tamarind – a small ball
Coriander seeds – 1/4 cup
Curry leaves – a few
Peppercorns – 1 tsp
Red chilli – 2
Mustard – 1 tsp
Asafoetida – 1 pinch
Salt – as needed
Gingelly oil – as needed
- Soak tamarind in water and prepare the extract.
- Heat oil in a pan,add urad, toor dal, coriander seeds, peppercorn, red chilli and fry it.
- Add vallarai, curry leaves, fry and keep it aside.
- Grind the fried items to a paste using blender.
- Heat oil in a pan.
- Add mustard, urad dal and curry leaves.
- when mustard splutters, add tamarind extract mix it well.
- Add salt, turmeric and hing.
- Add the ground paste and mix it well.
- Allow to cook for 10 mins in a medium flame.
- When the oil floats on top and the gravy is thick,switch off the flame.
- Serve it hot with rice and papad.