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