Vallarai Keerai chutney - Vallarai keerai also called as brahmi, gotu kola or indian penny wart has numerous health benefits. It strengthens the nervous system, improves the receptive capacity of the brain, improves complexion and the texture of the hair. They belong to the creeper variety and can be cultivated easily at home with the help of stem cuttings.The leaves tastes little bitter but can be overcome by the addition of coconut and other ingredients. The process is similar to the making of white coconut chutney, except that gout kola is sauteed in oil and added to the remaining ingredients and ground.
Ingredients:
Herbs:
Vallarai keerai - I'm using a small bunch of vallrai keerai which i bought for rs.10, curry leaves are used
Coconut - fresh ones tastes great.
Spices - Green chillies, ginger, Red chillies are used
Lentils - Fried gram dal, urad dal are used.
Souring agents: Tamarind is used
Miscelleneous - White crystal salt, hing powder, mustard seeds are used.
Oils and fats - Sesame oil is used. Any other oil can be used.
Method:
Remove the root part of vallarai keerai.
Wash the leaves.
Saute the leaves.
Grind along with other ingredients.
Temper.
Variations:
Coriander Leaves chutney:
Wash and saute a bunch of coriander leaves and grind along with other ingredients.
Serving Suggestions:
The chutney goes well with idli, dosa, pongal varieties.
Equipments used: Kadai/saucepan , blender, seasoning pan.
Recipe:
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| Vallarai chutney |
Total time taken: 20 minutes
No. of servings - 4
1 cup = 200 ml
Ingredients with measurements:
Vallarai keerai - 1 bunch
Fried gram - 2 tbsp
Tamarind - small gooseberry size
Fresh coconut - 1/2 cup(grated)
Green chillies - 3 (big)
Ginger - 1/2 "
Crystal salt - to taste
Water - as required
Tempering:
Oil - 1 tbsp
Mustard seeds - 1/2 tsp
Split urad dal - 1/2 tsp
Red chillies - 2
Hing - 1/2 tsp
Directions:
1. Remove the root part of the gotu kola. Wash and keep it aside
2. Heat oil in a kadai. Saute the leaves till wilted. Allow to cool down.
3. Add freshly grated coconut, ginger, green chillies, fried gram, tamarind, sauteed gotu kola leaves to the blender jar.
4. Grind till smooth.
5. Add some water to get chutney consistency.
6. Heat oil in a seasoning pan, add mustarde seeds, when they splutter, add urad dal, when they become golden, add curry leaves, hing.
7. Pour the seasoning over the chutney and serve.
Note:
- A few cloves of garlic can be added while sauteeing gotu kola leaves
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