Vallarai keerai is a nervine tonic. This is a nervine stimulant. I am more familiar with a “thailam” in which other variety of this keerai is used. The brahmi thailam is used for weekly oil baths to reduce the heat in the body. Also it acts as a stress buster which calms your mind.
Amma is more particular in sending this keerai inside.
The usual keeerai kootu won’t work with this as it has a bitter taste. But this thuvayal worked very well. We can mix it with piping hot rice or have it as a side dish with rasam. Actually I couldn’t make out the keerai when I tasted the thuvayal.
More about this keerai here
2 Handfuls of vallarai leaves (packed)
Urad dal – 2 tea spoons
Asofoetida – 1 pinch
Dry red cillies – 3
Mustard seeds – 1/4 tea spoon
Coconut fresh grated – 2 Table spoon
Tamarind – 1 inch
Salt as per taste
Gingelly oil – 1 Table spoon
How to make it?
In a thick bottomed vessel heat 1/2 table spoon of gingelly oil and add mustard seeds, asofoetida, dry red chillies and urad dal. Fry them till the chillies turn maroon in color. Now add the vallarai leaves and saute them till they wilt nicely. Sauteing for 5 minutes in medium flame will ensure thorough cooking of the leaves. Now switch off the stove and let the mix cool to room temperature. Take the mix in a mixie along with the tamarind, salt and coconut and grind to a smooth paste.
Now again heat the remaining oil in the same pan and add the paste and fry for another 5 minutes till the paste turn into dark green color. Serve with piping hot rice with a rasam.