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Vallarai Keerai Thuvaiyal-Brahmi Leaves Chutney Recipe

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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

Vallarai Keerai Thuvaiyal-Brahmi Leaves Chutney


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:

   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.

vallarai-brahmi plant

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Reader Interactions

Comments

  5. 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

    Reply

    • 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.

      Reply

  9. 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.

    Reply

  12. Hi paddu, I always use your recipe. It comes out good. Congratulations. I want to know how you grew the keerai?
    Did you start from the leaf, can you just plant leaf?

    Reply

  15. Yummy Receipe. Thanks for sharing. Whenever I try something new I always visit ur page. The quantities of raw materials turns out appropriate always.
    Just one query I have how to plant this one. If we just place the stem will it grow or do we need the seeds

    Reply

    • Thank you for liking my website and for visiting regularly. I have already answered the question in the comments above. You have to plant it with the root, then it will grow well and spread as it is a creeper.

      Reply

  16. Hi Padhu,

    I tried your recipe and liked it a lot! I hadn't even seen or tried Vallarai before but a friend introduced me to it. Now, I am looking for seeds so that I can grow it myself. Any idea where I can get them?
    Laxmi

    Reply

  18. According to my grand mother Vallarai should not be eaten with Tamarind to preserve its medicinal properties. In the traditional recipe taught by her, I use coconut, black pepper and salt for the thuvaiyal.

    Reply

  19. Hi Padhu,Inspired by your home grown vallari, i too grew up a pot for vallari in my flat balcony…Today I made this vallari dish from the home grown vallarai .. It came out really well.. thank u so much for the recipe and potting ideas.. Hats Off to you…

    Reply

  20. Hi padhu…thanks for all ur wonderful recipes…I have a query…I heared from a chef that if we add tamarind to vallarai keeta all its medical benefit will reduce is that true??

    Reply

  25. Valarai chutney has come out a little bitter even after the addition of tamarind and pudhina…is this normal and how can this be fixed

    Reply

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