Wednesday, 7 April 2021

Vallarai Keerai Poriyal Recipe/Brahmi Leaves Stir Fry Recipe/ Indian Pennywort Thuvaiyal/ Vallarai Keerai Stir Fry with step by step photos

Vallarai is known for its brain boosting abilities and to cure many diseases in Ayurveda and Siddha treatment since the ancient period. Vallarai is used to revitalize the brain and nervous system, increase attention and concentration, and combat aging. The extract from Vallarai is used in treating memory enhancement and neurodegenerative disorders. Vallarai has amazing medicinal properties which help in fighting many diseases. It plays a vital role in treatment of Alzheimer’s disease and brain related problems like insomnia.

Vallarai has wonderful properties, which helps in curing skin problems like eczema, leprosy, psoriasis and ulcers. Vallarai helps in relaxing muscles and alleviates menstrual pain and disorders. It promotes youthful vitality and longevity and prevents early greying of hair. Hair fall and premature greying of hair can be controlled by using vallarai oil which is readily available in Ayurveda shops.

Vallarai acts as a great cure for joint pain or inflammation, rheumatism, arthritis etc. Not just the above mentioned benefits, vallarai has many other medicinal values and properties and the list goes on. The above information is collected from various websites like Wikipedia, ayurvedictalk.com etc. For people who live outside India can buy the vallarai tablets from Ayurveda shops when you visit Chennai and consume it. With this I am going to move on with today’s recipe – Vallarai Keerai Poriyal. Do try out this delicious poriyal and post your comments here. Meanwhile do check out Vallarai Keerai Thuivayal here, other interesting Keerai Recipes here and different types of Keerai Varieties in Tamil & English.

Here’s how to make Vallarai Keerai Poriyal with step by step photos…

Ingredients

Vallarai Keerai

One Big Bunch

Moong Dal/Paasi Paruppu

 3 tbsp

Onion

 1 finely chopped

Garlic Cloves

6-7 sliced or crushed

Grated Coconut

2-3 tbsp

Turmeric Powder

¼ tsp

Salt

As needed

 For Tempering

Oil

3 tsp

Mustard Seeds/Kadugu

½ tsp

Cumin Seeds/Jeeragam

1 tsp

Split Urad Dal/Ullutham Paruppu

1 tsp

Dry Red Chillies

4

Asafoetida/Peungaayam

One big pinch

Preparation Time: 15-20 minutes               Recipe Category: Veg Side Dish

Cooking Time: 15-20 minutes                       Recipe Cuisine: Tamil Nadu, Indian

Author: Priya Anandakumar

Other Keerai Recipes that might be of your interest












Method

Clean the Vallarai Keerai and keep it ready.

Wash it thoroughly with water 2-3 times and drain it completely. Chop the Vallarai Keerai roughly and keep it ready.

Wash the moong dal thoroughly 2-3 times  and drain the water. Add fresh water and soak for about 15 minutes.


Add enough water to the moong dal and cook for 10-12 minutes or until it is cooked.

When it is done cooking, switch off the stove, the moong dal should not turn mushy but should be cooked.

Heat 3 tsp of oil in a kadai, splutter mustard seeds, then add cumin seeds, split urad dal and wait until the color starts to change.

Now add dry red chillies and give a good stir.

Add the finely chopped onions, garlic cloves, little salt and mix everything well.


Saute them until they turn translucent. Add one big pinch of asafoetida and mix well.

Now and the washed & chopped Vallarai Keerai, turmeric Powder and salt.


Mix everything really well, the keerai will start to wilt down.

Sprinkle ¼ cup water and cook the keerai until it turns soft.

When all the water is absorbed and the vallarai keerai is cooked, add the cooked moong dal/paasi paruppu.

Mix everything really well.

Finally add the grated coconut and mix well until everything is thoroughly combined and switch off the stove.

Healthy and delicious Vallarai Keerai Poriyal is ready to be enjoyed. Serve it as side dish along with steam cooked white rice, sambar, rasam, kuzhambu etc.

Thank you all for visiting my space, please come back again for more and more healthy and delicious Keerai Recipes from my kitchen.

If you find this post really interesting, it will really be nice if you can share it with your facebook friends or twitter friends or pin it today. I will be very happy if you like, share and subscribe to Priya’s Virundhu youtube channel at https://www.youtube.com/channel/UCTsVaemF70ifZPLfgtEvMjg. All of this means a lot to me and a great encouragement as well.

Have a great day and enjoy.

Until then I am signing off…

 

 

 

No comments:

Post a comment

Hello everybody,
Thank you very much for stopping by my blog. Your comments are very precious and I treasure them a lot. Please leave your valuable comments and suggestions here. All our content & photos are copyright protected. a lot of time and effort is spent in researching, developing, testing and photographing recipes. please do not copy. as a blogger, if you you want to adapt this recipe or make a youtube video, then please write the recipe in your own words and give a clickable link back to the recipe on this url.
Priya Anandakumar