12 Nov 2013

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


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



Ingredients :

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

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 :

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

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.

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

  • 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)

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

  • 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)

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

Serving Suggestion : Serve with Idly or Dosai.

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