Health Benefits of Vallarai Keerai-Brahmi Leaves
It is a blood purifier and cleanse the system by eliminating all sorts of poisons
It strengthens the immune system.
Relieves anxiety and stress. Helps to improve concentration.
Relaxes muscles and alleviates menstrual pain and disorders.
It calms the heart and helps guard against heart attacks
Promotes mental health and helps improves memory and intellect.
Promote youthful vitality and longevity. Prevents early greying of hair.
Strengthens liver. It has Hepatoprotective properties.
Because of its relaxing effects on brain, it is used to treat depression
Has anti fungal and antibacterial properties
Useful in the treatment of of irritable bowel syndrome.
Vallarai Keerai Thuvaiyal-Brahmi Leaves Chutney
Prep Time : 10 mins
Serves: 3
Recipe Category: Side Dish-Thogayal-Chutney
Recipe Cuisine: Indian
Author:Padhu Sankar
Ingredients needed
Vallarai Keerai/Brahmi leaves – 1 cup firmly packed
Oil – 1 1/2 tbsp (sesame seed oil preferable)
Mustard seeds – 1 tsp
Urad dal – 2 tbsp
Red Chillies – 3
Pearl Onions – 10-12
Tamarind – peas sized ball or 1/2 tsp paste
Grated coconut or coconut bits – 2 tbsp
Salt to taste
Preparation
Wash the greens (use the leaves alone) and keep it aside. Peel pearl onions and keep it ready.
Method
When urad dal turns golden brown, remove the dal and chillies from the kadai and keep it aside.
In the same kadai, add the pearl onions and saute until it turns transparent.
Then add the brahmi leaves and saute on low heat until it wilts and the raw flavor goes.
Add coconut, salt, tamarind and saute for a few more minutes.
Now add the dal and red chillies back to the kadai and switch off the heat. Once it cools, grind it a little coarse with needed salt adding very less water.
It goes well with hot rice topped with a tsp of ghee or sesame seed oil. It can be had as a side dish for dosa and idli.
The great thing is, this herb grows easily at home and does not need much care. I have just used an old broken tub and few pots to grow this herb. I made this vallarai thogayal from home grown vallarai. You too can try growing this amazing herb at home.
View Comments (50)
Hi , this looks yummy. Can we substitute this with Keerai powder?
No , it will not be good. You can get fresh leaves in the market now a days in India.
Hello Madam,
Where can I buy this Keerai (fresh leaves)? I live in Bangalore, any idea where it is available in Bangalore?
Thanks much.
Emerson
Tried your recipe. Came out well, thanks
If we grind with onion how many days it can be stored.akka
You can store it for 1 or 2 days in the refrigerator.
How do you grow this herb at home? Using seeds or stem? Where can we buy Vallarai keerai seeds?
Vallarai grows easily at home and does not need much maintenance. Check the link below to know how to grow vallarai at home.
How to grow Vallarai at home
hi tried ur recipe... its good thanks
Hi Padhu How tasty!! SUPERB. Thank you so much for sharing such a nice recipe. Also, tell me if we get seeds for this plant. I am in Canada. I get fresh leaves here. However, little tempted by your tips for growing it at home too.God bless.
Elsie
Canada
Thank you so much Elsie. Glad you liked it. You have to plant a small vallarai plant with root. It will spread and multiply.
Looks good . Can we use agathi keerai for this thuvaiyal ?
Hi Padhu,
Great recipes, thanks for sharing them. I just got some vallarai keerai from farmer's market, will be trying this out today.
I made this. It was bitter. Does Brahmi have a bitter taste?
Brahmi will be bitter but this chutney will not be that bitter. You should saute the brahmi leaves well and add the mentioned pearl onions. This will reduce the bitterness of the vallarai.
Hi Padhu,
Keep this good work going. I would like to bring to your attention that Vallarai(Botanical name-Centella Aasiatica, also called Pennywort,Goto kola) is different from Brahmi(botanical name -Bacopa monieri).It is said both have memory enhancing abilities.
Hi Ms. Padhu, wonderful and easy preparation recipes, excellent work, whenever I try a new dish I search for Padhu kitchen. Thanks a lot.