23 BRAHMI LEAVES /VALLARAI KEERAI CHUTNEY

Brahmi Leaves / Vallarai Keerai Chutney(Indian Penny wort)

Botanical Name - Centella asiatica is called as Brahmi in Hindi and Vallarai Keerai in Tamil.


To learn more about this leaf click here

Centella asiatica, a perennial herb also known as gotu kola, produces fan-shaped, green leaves that are harvested and used for medicinal purposes.

Some benefits of this leaves

Centella asiatica is used to revitalize the brain and nervous system, increase attention span and concentration, and combat aging. It also has antioxidant properties and works for venous insufficiency. The role of Centella asiatica extract in the treatment of memory enhancement and other neurodegenerative disorders. Source Wikipedia.

It has been used for wound healing, better circulation, memory enhancement, cancer, vitality, general tonic, respiratory ailments, detoxifying the body, treatment of skin disorders (such as psoriasis and eczema), revitalizing connective tissue, burn and scar treatment, clearing up skin infections, slimming and edema, arthritis, rheumatism, treatment of liver and kidneys, periodontal disease, strengthening of veins (varicose veins), blood purifier, high blood pressure, sedative, anti-stress, anti-anxiety, an aphrodisiac, immune booster, anabolic and adaptogen etc. Source http://www.anyvitamins.com/centella-asiatica-info.htm

This post has been in my pictures folder for 2 years. Recently while looking at the pictures saw many which has not been posted. I will be leaving to India in 2 weeks so thought of posting all pending( atleast some) before I leave. So here I am with a very healthy nutritious and tasty chutney for you all. The leaves were freshly grown in a pot at my mom's house. They look so cute and love their fan shaped leaves. Making thogayal(thuvayal), chutney, dhal,sambar, poriyal with this leaf is very common in my house. Today I am posting the recipe for making a simple chutney.


Ingredients:-

Brahmi Leaves - 1 cup
Green chillies - 2 or 3(as spice needed)
Garlic - 2 or 3 flakes
Tamarind - 1/2 inch
Coconut - 1/4 cup grated
Oil - 1 or 2 tsp


Heat 1 tsp of oil and add the leaves saute for a minute and next add green chillies garlic and tamarind. Fry till the leaves shrink. In the end add grated coconut and saute once or twice. Switch off and cool. Take this is a mixie and add salt and grind. In the same kadai add the remaining oil and heat ,add the tempering ingredients like a little of mustard seeds urad dhal and curry leaves. When they splutter reduce flame and the ground paste. Saute for 1 for 2 minutes. Remove and serve with idli or dosa.