Recipe : Memory Power Vallarai Keerai \ Centella Asiatica Leaves Thuvaiyal Prep Time: 5 minutes Cook time: 20 minutes Recipe Cuisine: Indian Recipe Category: Thuvaiyal | Chutney Yield: 1 cup

Ingredients :

Vallarai Keerai \ Centella Asiatica Leaves - 2 cups (stem off) Shallots - 1/2 cup Large Tomato - 1 no (chopped) Grated Coconut - 1/3 cup Urad Dal - 3 tbsp + 1/4 tsp Tamarind - 1 and 1/2 inch ball size Dry Red Chilli - 3 no Asafoetida - 1/4 tsp Mustard Seeds - 1/2 tsp Oil - 2 tbsp + 2 tsp Salt to Taste.

Method :

Steps To Make The Vallarai Keerai Thuvaiyal : Heat oil in a kadhai, roast the urad dal (3 tbsp) and dry red chilli till the urad dal becomes light brown colour, keep aside. (Image 1) Then in the same kadhai, saute the shallots till little brown colour. (Image 2) Add the vallarai keerai \ centella asiatica green leaves and saute until the leaves shrink. (Image 3 and 4) Add the tomato, tamarind and required salt, saute for an minute. (Image 5) Add the coconut, mix well and allow to cool completely. (Image 6 and 7)

Then grind the roasted urad dal and dry red chilli into powder. (Image 8) Add in the sauteed vallarai keerai mixture, grind into fine paste with required water and keep aside. (Image 9 and 10) Separately temper the mustard seeds and urad dal (1/4 tsp), after splutter add the asafoetida and curry leaves, mix little. (Image 11) Add the ground paste, mix all together and ready to serve. (Image 12)

Serving Suggestion : Serve with Idly or Dosa. Related Recipes : Simple Vallarai Keerai Thuvaiyal, Thuvaiyal | Chutney Recipes

Author: Kalai's Cooking Recipes