Vallarai Keerai Poriyal – Indian Pennywort / Brahmi leaves is very healthy and nutritious… my happiness knew no bounds when i spotted this in a Chinese market…. & it was cooked as a side dish for rice–made a simple poriyal!
You can find Vallarai (in tamil) in stores near you but with a different name in different language… here are a few which will be helpful to hunt for these healthy greens. Asian Pennywort / Indian Pennywort, Gotukola in Sinhalese, Ji Xue Cao in Chinese, Thai, Vietnamese… Brahmi in Sanskrit
- Vallarai Keerai / Pennywort / Brahmi – 1 bunch (3 cups)
- Onion – 1/4 cup
- Garlic – 4 cloves (crushed)
- Cooked Thuvar dal – 1 tablespoon
- Fresh grated coconut – 2 tablespoons
- Turmeric powder – 1/4 teaspoon
- Sugar – a pinch
- Salt – 1/2 teaspoon (or to taste)
- Oil – 2 teaspoon
- Dry red chilli – 2 (tear)
- Mustard seeds – 1/2 teaspoon
- Split black gram – 1/2 teaspoon
- Cumin seeds – 1/2 teaspoon
- Asafoetida – 1/4 teaspoon
Lets see how to make this vallarai keerai poriyal…
Some prep work required though if you wish to add toor dal to this recipe. Soak thuvar dal in water for 1 hour and boil it with a pinch of turmeric in water for 15 minutes or until they become soft but firm enough without losing its shape. Keep it aside, this is totally optional but adds tons of flavor. (You may use moong dal/ pachai paruppu instead of toor dal /sambar paruppu)
Wash the greens in cold water, rinse to get rid off all the dirt. Just chop the stalks if its too dirty or brown. But if they are clean & tender, they are perfectly edible. Chop and keep it ready.
Heat oil in a kadai, splutter mustard seeds, split black gram, cumin seeds and broken red chillies. Sprinkle asafoetida.
Add in onions and crushed garlic… saute well for few minutes. (Using sambar onions will make it more tasty)
Add int he chopped greens along with turmeric& pinch of sugar. Saute until it wilts a bit.
This step is optional but adds better texture and taste to the keerai. Add in salt at this stage. Saute lightly for few seconds and switch off!
Finally garnish with fresh grated coconut and finish.
- Serves 2 – 3
- Adding cooked dal is optional but traditionally thats how its made.
- Use toor or moong dal which works best for you. They needs to be soaked and then cooked.
Our page has a lot other keerai poriyal to try..
- Mulai Keerai Poriyal (amaranth)
- Murungai Keerai Poriyal (drumstick leaves)
- Vendhaya Keerai Poriyal (fenugreek leaves)
- Pasalai Keerai Poriyal (spinach)