Vallarai Keerai Thuvaiyal | வல்லாரை கீரை துவையல் | Centella Asiatica Leaves Thogayal

Ingredients :

Vallarai Keerai / Centella Leaves - 1 cup Coconut - 1/4 cup Dry Red Chili - 3 no Tamarind - 1" ball size Urad Dal - 1 tbsp + 1/4 tsp Asafoetida - 1/4 tsp  Mustard Seeds - 1/4 tsp Gingelly Oil or Ghee - 2 tsp + 1 tsp

Method :

Steps To Make Vallarai Keerai Thuvaiyal : Heat 2tsp of oil in a kadai \ frying pan, saute dry red chili for few seconds in simmer. (Image 1) Add in urad dal (1 tbsp) and asafoetida, saute til golden brown colour and keep aside. (Image 2 and 3) Add coconut and tamarind ball, saute for few seconds and keep aside. (Image 4) Add vallarai keerai \ centella leaves and saute for about half a minute in simmer and keep aside. (Image 5 and 6) Let it cool them.

Then grind urad dal and dry red chili into powder. (Image 7) Add in coconut and tamarind, again grind into powder. (Image 8) Add vallarai keerai and grind into fine paste with required water and keep aside. (Image 9 and 10)

Then temper mustard seeds and remaining urad dal (1 tsp) in a tsp of hot oil. (Image 11) After splutter, mix them with ground paste and ready to serve. (Image 12)

Serving Suggestion : Serve with Idly or Dosai.