vallarai keerai kulambu / brahmi leaves kuzhambu
vallarai keerai kulambu / brahmi leaves kuzhambu
When we are done with all the pampering with piles of sweets and savouries during these festivities. Its now time to detox our body with all the goodness that will bring back our inner organs to reality. Food that is high in fibre and all the nutrient rich food items is really a needed one. This vallarai keerai kulambu is one such herbal rich diet using gingelly oil much suits than any other oil. Using nallenai gives a nice thump to this kulambu. It is a tamarind based gravy you can make it thin or thick according to your need. I make some or other variations using this vallarai frequently as we get fresh vallarai every day in the nearby farmers market. Many may know that this vallarai is a brain booster
with multiple other benefits. Good thing here is that we don’t need to add any coconut the spices that we roast itself gives a nice flavour and taste to this kuzhambu. While frying the spices vallarai leaves should be nicely sauted before grinding. Its optional to add jaggery but adding it gives a nice balance to the whole dish. Spiciness can be adjusted according to our wish. Do try this vallarai keerai kulambu with piping hot rice its not only healthy but very tasty.
Check my: vallarai keerai podi /vallarai idli podi /Brahmi podi
vallarai keerai kulambu / brahmi leaves kuzhambu
INGREDIENTS:
Vallarai/brahmi leaves – one hand full(tightly packed)
Tamarind to soak and drain – lemon sized(big)
Salt as per taste
Gingelly oil/nallenai – 6-7 tbsp
Mustard/kadugu – 1 tsp
Asfoetida/hing – 1 tsp
Turmeric powder – 3/4 tsp
Jaggery/vellam – 1 tbsp
To roast and grind:
Pepper/milagu – 11/2 tsp
Red chillies/milaga – 7-8
Kadala paruppu/bengal gram dal – 1tbsp
Urad dal/ulundhu – 1 tbsp
Some curry leaves
METHOD:
1.Take out the stem part of brahmi leaves wash drain and keep ready.
2.Soak tamarind and squeeze strain add water dilute as needed and keep ready.
To roast and grind:
3.Now keep a pan add little oil with pepper,kadala paruppu,urad dhal curry leaves and fry till golden.
4.Then add red chillies saute well put in the brahmi leaves it shrinks and becomes nicely roasted now switch off.
5.Grind this into a paste by adding water in a mixerjar.
6.Don’t need to grind very fine it should be slightly coarse.
Making kulambu:
1.Again heat the same pan add rest of the oil add mustard to splutter.
2.Add garlic fry then hing followed by turmeric powder and stir.
3.Pour in the tamarind extract add needed salt, some jaggery let it boil for some time till raw smell goes off.
4.Now add the ground mixture and stir.
5.According to consistency you can adjust adding needed water.
6.Let it boil it thickens oil oozes out and the gravy is ready.
Other recipes:
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Karuppu ulundhu adai recipe /black urad gram dal dosa
kollu idli recipe /horse gram idli dosa/kulith idli
pea eggplant recipe (Dosa)/thuthuvalai dosai
vallarai keerai kulambu / brahmi leaves kuzhambu
Ingredients
- Vallarai/brahmi leaves - one hand full(tightly packed)
- Tamarind to soak and drain - lemon sized(big)
- Salt as per taste
- Gingelly oil/nallenai - 6-7 tbsp
- Mustard/kadugu - 1 tsp
- Asfoetida/hing - 1 tsp
- Turmeric powder - 3/4 tsp
- Jaggery/vellam - 1 tbsp
To roast and grind:
- Pepper/milagu - 11/2 tsp
- Red chillies/milaga - 7-8
- Kadala paruppu/bengal gram dal - 1tbsp
- Urad dal/ulundhu - 1 tbsp
- Some curry leaves
Instructions
- Take out the stem part of brahmi leaves wash drain and keep ready.2.Soak tamarind and squeeze strain add water dilute as needed and keep ready.To roast and grind:3.Now keep a pan add little oil with pepper,kadala paruppu,urad dhal curry leaves and fry till golden.4.Then add red chillies saute well put in the stained brahmi leaves it shrinks and becomes nicely roasted now switch off.5.Grind this into a paste by adding water in a mixer.6.Don’t need to grind very fine it should be slightly coarse.Making kulambu:1.Again heat the same pan add rest of the oil add mustard to splutter.2.Add hing followed by turmeric powder and stir.3.Pour in the tamarind extract add needed salt, some jaggery let it boil for some time till raw smell goes off.4.Now add the ground mixture and stir.5.According to consistency you can adjust adding needed water.6.Let it boil it thicken and the oil oozes out and the gravy is ready.
Notes
- Its optional to add jaggery but if you add it will give nice taste and balance.
- The gravy consistency can be modified according to your need.
- Its always best to use only gingelly oil for this type of kulambu.
- Saute the brahmi leaves in oil before grinding itself.
- we are adding both pepper and red chillies so check for spiciness.