vallarai keerai podi /vallarai idli podi /Brahmi podi
vallarai keerai podi /vallarai idli podi /Brahmi podi
One among the rare greens that creates immense resistive power in our body against many diseases is this very precious brahmi leaves called vallarai in Tamil. This vallarai if taken at least once a week in some or other form has many potent benefits. Its good for the eyes and brain power especially for children it should be given consistently. I personally love to give this in kootu,dosai,soup or as chutney form. So that they never will deny taking it. This time I have tried to make as vallarai keerai podi that can be had for idli or dosa. I have added cashews and walnuts for little twist and taste. But its not mandatory to add nuts. You can add even some roasted peanuts or if you like some badam will also work. Love to have it grind coarsely but
it can be made smooth if you like. If you have time and have got an decent amount of vallarai in hand then clean the leaves alone. Dry them in sunlight and can store in airtight container. Can be used while making kootu , sambar,soups and for making chutney. Dry the leaves completely till crisp when crushed with hand it should be crushable. Wash keerai thoroughly then pat dry the water with a cotton cloth and let them to dry under sun or spread on a cloth. Then fry it in a kadai thoroughly till crisp and crushable. Do try this vallarai keerai podi as a side dish for both idli and dosa.
vallarai keerai podi /vallarai idli podi /Brahmi podi
INGREDIENTS:
Vallarai keerai /brahmi leaves – one hand full(leaves)
Kadala paruppu – 1/2 cup
Uluntham paruppu – 1/2 cup
Rock salt as needed
Asafoetida – 1/4 tsp
Cashews – few
Walnuts – few
Dried red chillies – 4-5
Pepper – 1 tsp
METHOD:
1.Wash keerai thoroughly then pat dry the water with a cotton cloth and let them to dry under sun or spread on a cloth.
2.When all leaves are dry keep a kadai in low flame allow the leaves to crisp up.
3.Take out and let it cool.
4.Keep the same kadai add kadala paruppu and ulunthu roast in medium flame till nicely golden.
5.Take out with leaves to cool.
6. Now add both nuts let it heat for some time take out to cool.
7. Add pepper chillies roast switch off the flame.
8. Take this out and let all the ingredients to cool.
9. Add needed salt and hing.
10. Put it in a grinder jar grind it coarsely or to a fine powder as you like.
11. Mix gingelly oil with podi enjoy with idli or dosa.
More podi recipes:
homemade idli podi with whole black uraddal/karuppu ulundhu
how to make idli podi recipe with garlic
south indian idli podi recipe /Idli podi
vallarai keerai podi /vallarai idli podi /Brahmi podi
Ingredients
- Vallarai keerai /brahmi leaves - one hand full(leaves)
- Kadala paruppu - 1/2 cup
- Uluntham paruppu - 1/2 cup
- Rock salt as needed
- Asafoetida - 1/4 tsp
- Cashews - few
- Walnuts - few
- Dried red chillies - 4-5
- Pepper - 1 tsp
Instructions
- Wash keerai thoroughly then pat dry the water with a cotton cloth and let them to dry under sun or spread on a cloth.2.When all leaves are dry keep a kadai in low flame allow the leaves to crisp up.3.Take out and let it cool.4.Keep the same kadai add kadala paruppu and ulunthu roast at medium flame till nicely golden.5.Take out with leaves to cool.6.Now add both nuts let it heat for some time take out to cool.7.Add pepper chillies roast with off the flame.8.Take this out and let all the ingredients to cool.9.Add needed salt and hing.10.Put it in a grinder jar grind it coarsely or to a fine powder as you like.11.Mix gingelly oil with podi enjoy with idli or dosa.
Notes
- Dry the leaves completely till crisp when crushed with hand it should be crushable.
- No oil is needed if you are keeping it for short period can use oil while roasting chillies.
- I have used cashews and walnuts for more taste and variation.
- Its not needed to use nuts its optional.
- Even badam or peanuts can be used.
- Instead of bengal gram use horse gram it will be good.