Vallarai keerai (Centella Asiatica) is an amazing herb used here to improve the memory for children who are preparing for competitive exams and also for old people with decreased memory. It is always better to include such fresh herbs into our diet rather than taking them in capsule form. I also found that when we served a chutney using vallarai keerai to my father everyday, there was a significant improvement in his memory. So we can take vallarai thuvaiyal to improve our memory power naturally. It can be used as a spread for breads, dosa, or wraps and it can also be used as a side for idli, dosa, or any rice varieties.
Now the recipe for vallarai thuvaiyal as below. You may follow the same recipe for preparing chutney using other herbs like thoothuvalai thuvaiyal or pirandai thuvaiyal.
Time taken: 10 min
Yields: 1/2 cup
- Vallarai Keerai – 1 bunch (please refer the image for quantity)
- Red chillies – 6 Nos.
- Black gram (karuppu ulundhu)- 1 tbsp
- Tamarind (puli) – a small berry sized
- Salt – 1 tsp
- Sesame oil (nallennai) – 2 tsp
- Wash vallarai keerai well & chop them roughly.
- Heat a pan with 1 tsp oil in medium flame.
- Saute vallarai for few min and remove from pan.
- In the same pan add 1 tsp oil, add red chillies & black gram, fry them until red chillies are puffed up & lentils releasing the aroma.
- Transfer to a bowl and leave aside to cool down.
- In a mixer-grinder jar add red chillies & black gram and grind into a powder without adding water.
- Add sauteed vallarai, tamarind & salt and grind into a smooth paste after adding little water (about 25 ml).
- Transfer vallarai thuvaiyal to an airtight container & can be refrigerated for a week.
- Serve with bread, idli, dosa or any rice varieties.
Please Note: Vallarai herb tastes slightly bitter, you may add a piece of palm jaggery or cane jaggery if your child does not like its taste.