Vallarai Thuvaiyal

Vallarai keerai (Centella Asiatica) is an amazing herb used by Indian pharmacologists to prepare a food supplement to improve the memory beneficial to children who are preparing for competitive exams and also to old people suffering from diminished memory. Nevertheless it is better to include such fresh herbs into our diet rather than taking them in capsule form. So we can make vallarai thuvaiyal at home to enjoy its benefits naturally. I personally found a significance difference when vallarai keerai thuvaiyal was served frequently to my father and also to my son.

img_4573 Vallarai Thuvaiyal

Vallarai thuvaiyal can be used as a spread for sandwich, dosa, or wraps and it can also be used as a side for kanji, koozh, idli, utappam, adai, or chitrannam (variety rice). Now the recipe for vallarai thuvaiyal is as below. We can follow the same recipe for preparing thuvaiyal using many other herbs like kariveppilai, kothamalli, pudhina,  thoothuvalai, pirandai, etc.

Vallarai Thuvaiyal Recipe:

img_4584 Vallarai Thuvaiyal
Vallarai Keerai Thuvaiyal

Time taken: 10 min

Yields: 1/2 cup (approx. 100 mg)


  1. Vallarai Keerai – 1 bunch (please refer the image for quantity)
  2. Red chillies – 6 Nos.
  3. Black gram (karuppu ulundhu)- 1 tbsp
  4. Tamarind (puli) – a small berry sized
  5. Salt – 1 tsp
  6. Sesame oil (nallennai) – 2 tsp
img_4574 Vallarai Thuvaiyal

Cooking Method:

  • Wash vallarai keerai well & chop them roughly.
  • Heat a pan with 1 tsp oil in medium flame.
  • Saute vallarai for few min until they get cooked 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.


  • Since vallarai herb tastes slightly bitter, we can add a piece of palm jaggery or cane jaggery to mask its bitterness.
  • We can replace split black gram with the mixture of black gram & Bengal gram as well.
  • We can add a pinch of asafoetida while roasting red chillies for adding a flavor.

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