Vallarai keerai or Centella Asiatica is an amazing herb mainly used here to improve the memory for children who are preparing for competitive exams and also for old people with decreased memory. I also found a significant improvement when we served this chutney to my father everyday.
It is always better to include such fresh herbs in our diet rather than swallowing them in capsule form. We may use vallarai chutney as a spread for breads, dosa, or wraps; it can also be used as a side for idli, dosa, or any rice varieties.
Now the recipe for vallarai thuvaiyal as below. You may follow the same recipe for preparing other chutneys using other herbs like thoothuvalai thuvaiyal or pirandai thuvaiyal also.
Time taken: 10 min
Yields: 1/2 cup
- Vallarai Keerai – 1 bunch (please refer the image for quantity)
- Red chillies – 6 Nos.
- Black gram (karuppu ulundhu)- 1 tbsp
- Tamarind (puli) – small berry sized
- Salt – 1 tsp
- Sesame oil (nallennai) – 2 tsp
- Wash vallarai keerai well & chop them roughly.
- Heat a pan with 1 tsp oil in medium flame.
- Saute vallarai for few min and remove from pan.
- In the same pan add 1 tsp oil, roast red chillies & black gram and remove them from pan while red chillies are puffed & lentils releasing its aroma.
- Transfer to a bowl and allow them to cool.
- In a mixer-grinder jar add red chillies & black gram and grind into a powder without adding water.
- Add sauteed vallarai, tamarind & salt and grind into a smooth paste after adding little water (about 25 ml).
- Transfer vallarai thuvaiyal to an airtight container & can be refrigerated for a week.
- Serve with bread, idli, dosa or any rice varieties.
Please Note: Vallarai herb tastes slightly bitter, you may add a pinch of palm jaggery or cane jaggery if your child does not like its taste.