Vallarai Keerai/ Brahmi leaves podi


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vallarai Keerai or centella or Brahmi leaves podi is a dry chutney powder with lots of nutritional & medicinal value. This podi/powder can be taken with rice, but not on daily basis. Usually thogayal (semi solid chutney ) can be prepared using this herbal leaves but consumed within a day. This podi has an extended shelf life of 2 to 3 months, that’s the advantage of having podis/spicy chutney powders at home. On some lazy days it goes very handy, podi sadam/rice with some vegetables or even chips are enough to plan a simple homemade lunch. Knowing the medicinal value of this green leaves, I’m posting this recipe, thought it would be highly helpful for working women.

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☘ Vallarai Keerai / Brahmi leaves – 2 cups , tightly packed  

☘ Split unhulled urad dal -1/4 cup    

☘ Red chilli-8

☘ salt to taste

☘ A small piece tamarind 


– Wash well and dry the Vallarai kerai on a dry cloth/ paper towel.  

– Heat a pan at medium flame and dry roast the ingredients one by one. While frying the leaves don’t roast too much, the leaves color shouldn’t change. Or else roast the leaves in microwave for 2 to 3 minutes at medium low temperature. Allow it to cool.

-Now grind the red chillies and salt , then add urad dal and tamarind and finally the leaves. Store it in an airtight container and have it with rice by adding sesame oil. 




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