‘Vallara Keerai’ – known by botonical name Centella asiatica and Brahmi in Hindi is known for its brain-boosting abilities, as claimed by the ‘Ayurveda’ and ‘Siddha’ traditional medicines of India, in practice for over thousands of years.
Consuming this once a week in our diet, helps us improve our memory power. This is much required for all especially to school-going children and college students. Also to aged, those who lose their memory.
2. Add the plucked, washed Vallara Keerai to it. Add ginger and saute for 2 mins.
4. Rest them under fan for sometime, take them into your blender/mixie jar. Add required salt and perungayam/hing and coarsely grind them by adding less than 1/4 tumbler of water.
Consuming this once a week in our diet, helps us improve our memory power. This is much required for all especially to school-going children and college students. Also to aged, those who lose their memory.
Ingredients
- Vallarai Keerai: 1 bunch
- Ulutham parupu/Urad dhaal: 2 karandi / 2 rounded spatula
- Kashmiri Red chilly: use 6 nos; IF normal red chillies; use 3 nos
- Green Chillies: 2, split into halves
- Milagu/ Black pepper: 1 tspn
- Venthayam/ Methi seeds: 1 tspn
- Hing/ Perungayam: 1/2 tspn
- Ginger/ Inji: 2 inches, roughly diced
- Turmeric powder: 1/2 tspn
- Tamarind/ a gooseberry size/nellikai size
- Salt: as req
- Oil: to saute the contents
Method
1. Heat a kadai, add oil, add urad dhal, red chillies, green chillies, pepper, methi seeds. Fry them til they turn golden colour.
3. Add turmeric powder, tamarind and saute for another 1 to 1.5 mins.
4. Rest them under fan for sometime, take them into your blender/mixie jar. Add required salt and perungayam/hing and coarsely grind them by adding less than 1/4 tumbler of water.
Vallara Keerai Thugaiyal Is Ready!!
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