Vallarai keerai thuvaiyal | Centella asiatica | Brahmi chutney is prepared with a very popular medicinal herb. Vallarai keerai is used to treat various diseases like fever, ulcers, hair, skin and diarrhea. It is not widely available like other keerai varieties. It is a good and natural brain booster for school going children. It is a blood purifier, strengthens immune system, improves concentration, relaxes muscles and menstrual pain and disorders, strengthens liver, helps guard against heart attacks.
Botanical name is Centella asiatica . brahmi boots in Hindi, Brahmi in Marathi, Saraswati aku in Telugu, kudangal in Malayalam, ondelaga in Kannada and vallarai keerai in Tamil.
The stems are slender, creeping stolons, green to reddish-green in colour connecting plants. It has a long stalked, green, rounded apices which have smooth texture with palmately netted veins. I have given the photo of the leaves below.
Other medicinal thuvaiyal varieties in my website are
Now let us see how to prepare a thuvaiyal using vallarai keerai.
- vallarai keerai – 1 cup (tightly packed)
- pear onions / chinna vengayam – 15-20 number
- mustard seeds / kadugu – 1/2 tsp
- urad dal / ulundham paruppu – 1 tsp
- red chillies / vara milagai – 4 number
- tamarind / puzhi – lemon size
- grated coconut / thengai thuruval – 2 tblsp
- salt – to taste
1. Collect vallarai keerai, wash well and pluck the stems. Collect one cup of leaves alone as in the photo below.
2. In a fry pan heat one tsp of oil and add mustard seeds. When it splutters add urad dal and when it turns golden add red chillies and fry.
3. Remove it and keep it in a plate.
4. In the remaining oil fry pearl onions.
5. When it turns colour add vallarai keerai and fry well till it shrinks.
6. Cool down and add already fried red chillies, mustard seeds and urad dal to it.
7. Add tamarind, grated coconut and salt.
8. Grind it into a paste. Serve as side dish along with idli, dosa or rice.