Vallarai Keerai Thuvaiyal-Brahmi Leaves Chutney Recipe

Brahmi known as vallarai in Tamil is a medicinal herb which has been used for centuries in Traditional Indian (Ayurveda) Medicine. Vallarai keerai (leaves resemble the shape of human brain) has amazing medicinal properties and has the power to cure many diseases. You can include it in your diet once in a week in the form of thuvaiyal, sambar or kootu. Today we will see how to make vallarai keerai thogayal following this easy recipe.

I can write pages and pages on its health benefits but to cut it short, I have given few very important health benefits of vallarai/brahmi leaves. To know more about its health benefits, you can refer here, and here .

 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

It is said to cure many types of skin problems like eczema, leprosy and ulcers. It is equally beneficial in the diseases like psoriasis and abscess also.

Promotes mental health and helps improves memory and intellect.

Brahmi extracts are used as the major ingredient for the treatment of Alzheimer’s disease and brain related problems like insomnia,

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

It is beneficial in relieving tension throughout the system and helps to ease constipation from stress.

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

 Cook 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

Heat oil in a pan/kadai, add mustard seeds, when it splutters, add urad dal and red chillies.

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.

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