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Vallarai Keerai Chutney Recipe/Brahmi Leaves Chutney Recipe is given below with step-by-step instructions along with important notes.

Vallarai Keerai Chutney Recipe | Brahmi Leaves Chutney Recipe | Gota Kola chutney Recipe

About - Vallarai keerai/Brahmi leaves

Vallarai keerai is a Tamil name and is commonly known as Indian pennywort or Asiatica pennywort, Brahmi in the Hindi language and Gota kola in the Sinhala language. It is an edible and therapeutic herb. It has been in use for thousands of years.

Vallarai keerai is an excellent herb and is popularly known for improving brain functions and also helping in strengthening memory.

I have already written a detailed article about "Vallarai keerai/Brahmi leaves". In case, if you want to check that out. Kindly, click the link -
🔗Vallarai keerai/Brahmi leaves

In this post, I've shared a special recipe using "Vallarai keerai/Brahmi leaves". Vallarai keerai chutney is a quick, easy and nutritious chutney recipe made without cooking. 

If you try this Vallarai Keerai Chutney Recipe. Do let me know in the comment section. I'm very excited to read your comments.

About - Vallarai keerai chutney recipe/Brahmi leaves chutney recipe

Vallarai keerai is a versatile leafy green. It can be used as it is (raw form) or in a cooked form. As I mentioned earlier, it is a no-cooking chutney recipe. This chutney recipe use vallarai keerai in a raw form. It is an excellent and nutritious recipe. You can serve this chutney with Idli, Dosai and Paniyaram.
I would like to eat this chutney with a plain Egg Omelette. I spread the chutney on the egg omelette and roll it up and eat. Simple!

If I make vallarai keerai chutney, especially for egg omelette, I do not temper the chutney.

How to make Vallarai Keerai Chutney Recipe?/How to make Brahmi Leaves Chutney Recipe?

Vallarai Keerai Chutney is a simple, easy and nutritious chutney recipe made with vallarai keerai, grated coconut, peppercorns, mango powder (amchur powder) and salt. It is a no-cooking recipe and is made within 5 minutes. You can serve this chutney with or without tempering. However, tempering adds a great flavour to this chutney. I would like to eat this chutney both ways.

Cuisine - India
Serving - 4
Timing - 10 minutes

INGREDIENTS

Vallarai keerai/Brahmi leaves - 2 cups (tightly packed)
Peppercorns - 1 tablespoon 
Grated coconut - 1/2 cup
Mango powder (amchur powder) - 1/2 spoon
Salt - to taste

TEMPERING

Oil - 1tablespoon
Mustard seeds - 1/2 spoon
Urad dal - 1/4 spoon
Dry red chilli - 1
Curry leaves - 1 sprig

INSTRUCTIONS

1. To begin making the vallarai keerai chutney recipe - In a deep wide bowl, fill with 3/4th level of water, add 1/4 spoon of turmeric powder and 1/4 spoon of rock salt mix all and add cleaned vallarai keerai. 

2. Allow them to soak for 5 minutes.

3. After 5 minutes, remove the greens from the water and again wash them in 2-3 exchanges of water.

4. Once washed, put them in a colander to drain the water completely. 

5. Meanwhile, in a mixer grinder add peppercorns, grated coconut, amchur powder, and salt finally add vallarai keerai and grind to a fine paste with a little water at a time.

6. Transfer the chutney to a bowl.

7. To temper- Heat oil in a tadka pan (tempering pan), add mustard seeds to the hot oil and allow to splutter, add broken dry red chilli and urad dal fry for a few seconds. Switch off the flame and then add curry leaves wait for 1-2 seconds and add the tempering to a chutney.

8. Gently, mix the chutney.

9. Vallarai Keerai Chutney Recipe is ready.

You can serve this Vallarai Keerai Chutney with Idli, Dosai, Paniyaram and many more.

If you have any more questions about the Vallarai Keerai Chutney Recipe/Brahmi Leaves Chutney Recipe/Gota Kola chutney Recipe. Do mail me at knowyourindianfoodofficial@gmail.com. Furthermore, follow me on Facebook, Pinterest and Twitter.

IMPORTANT NOTES

1. You can store this chutney for 1 day in the refrigerator. However, I will not recommend this chutney to be stored.

2. Always use fresh vallarai keerai for making this chutney for excellent taste.

3. You can adjust the spice level.

4. If you do not have amchur powder, no worries use lemon juice.

5. Most important step while making any leafy greens - is always to wash them in 3-4 exchanges of water.

I hope the above recipe and the information benefits you. If you try this recipe, do let me know in the comment section. I'm very excited to read your comments.

HAPPY COOKING!
with better ingredients for better food.

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