healthy recipe | vallarai keerai kootu is a good south Indian dish having the medicinal benefits of vallarai keerai (pennywort in English). (வல்லாரை கீரை கூட்டு) This herb considered a brain tonic among ayurvedic practitioners. It will re-vitalize the brain and nervous system, and also increases our concentration span. so it is a portion of brain food. It is good to have for lunch with hot rice and ghee. While using spinach, cooking well is a very important step. This spinach (vallari keerai) takes a long time to cook in the pot, so I cooked it in a pressure cooker. It consumes less time
Here are the names in different languages
Binomial name – Centella Asiatica
Tamil- Vallarai
Sanskrit – Mandukaparn
Hindi – Brahmamanduki & gout Kola, Brahmi
English- Indian Pennywort
Let us see how to make healthy recipe | vallarai keerai kootu with video, written and also stepwise picture recipe
vallarai keerai kootu
Ingredients
For Grinding:
- ¼ cup shredded coconut
- 2 dry red chilly
- 1 tsp cumin
- 1 tsp roasted gram
For making kootu:
- ¼ cup moong dal
- 1 garlic pod
- 1 cup vallarai keerai (pennywort) rinsed and chopped
- 1 tomato chopped
- ¼ tsp turmeric powder
- 1½ cup water
- salt as required
For seasoning:
- 1 tbsp coconut oil
- ½ tsp mustard seeds
- few curry leaves
- A pinch of asafoetida
Instructions
For Grinding:
- Firstly, in a blender jar, take ¼ cup of shredded coconut, 1 tsp cumin, 2 dry red chilly, 1 tsp roasted gram
- blend it finely with little water and keep aside
For making Kootu:
- In a pressure cooker, add rinsed ¼ cup moong dal, 1 garlic pod, 1 cup chopped vallarai keerai (pennywort), 1 tomato chopped
- And then add ¼ tsp of turmeric powder
- pour in 1½ cup of water
- Pressure cook it for 3 whistles. (2 whistles in medium flame and 1 whistle in low flame)
- After pressure released, open the lid, mix well with a ladle
- pour in ground paste,
- Add required salt and mix well
- keep the flame low 2 minutes
Tempering:
- Then temper it with 1 tbsp coconut oil, ½ tsp of mustard seeds, few curry leaves, 2 chopped shallots and a pinch of asafoetida. (heat 1 tbsp of coconut oil in a tempering pan, splutter 1/2 tsp of mustard seeds, add chopped shallots, saute it well, till becomes translucent, next, turn off the flame then add asafoetida and curry leaves) Finally, pour this mixture in the kootu and mix well, it is done.
Video
Stepwise Picture Recipe for healthy recipe | vallarai keerai kootu:
Chopping vallarai keerai (pennywort):
select the good spinach without any dots or marks on the leaf. And also, all the leaves should be green in color
For pressure cooking the dal and spinach:
(healthy recipe | vallarai keerai kootu)
keep the flame low for 2 minutes
Now the (healthy recipe )vallarai keerai kootu is ready to serve
Note:
Above all, When you cook to this spinach, cooking in a pressure cooker will be the best method, because this spinach needs more time to cook when you cook it in the vessel. And also it is an easy less time-consuming method.
use this vallarai keerai kootu for lunch with rice or rotis.
Furthermore, I have used coconut oil to temper it because coconut oil will give you nice flavor to vallarai keerai kootu
Along with healthy recipe | vallarai keerai kootu recipe, Also, check out,
Chow chow kootu
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