Indian Pennywort(Centella asiatica)| Vallarai keerai Masiyal

Vallaarai keerai, commonly known as Indian Pennywort is loaded with vitamins and minerals B, K, calcium, zinc and magnesium. It has cooling properties which helps in balancing the body heat. It also helps in increased memory power and is highly recommended for kids.

In today's recipe, we shall see about making a quick curry with vallarai keerai. You can have it with rice, jeera rice.

Here are few other healthy recipes from our blog- do check it out if any of it interests you :)

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Ingredients:

a big bunch of Indian pennywort/vallaraik keerai

3 dry red chillies - adjust as per taste

2 medium sized onions, roughly chopped

2 medium sized tomatoes, roughly chopped

3 garlic pods

How to make vallarai keerai masiyal:

Clean the spinach by removing the stem. This variety of greens are actually cuter than the other ones.

Repeat it for all the leaves.

Rinse the cleaned spinach in enough water and wash for about 3-4 times or until there is no dirt or sand at the bottom of the vessel.

Pressue cook moong dhal/green gram dhal(split) for about 3 whistles with a cup of water.

Add cleaned pennywort leaves to the cooked dhal.

Add onions, tomatoes and dried red chillies.

Add a half cup of water and pressure cook for another 3 whistles.

Remove excess water if any.

Add salt.

Mash it using a hand masher or a mixer.

Blend it smoothly.

Add oil to a tempering pan. Once it is hot enough add mustard seeds. Add crushed garlic pods when the mustard seeds start to sputter.

Add tempering to a the keerai masiyal aka blended dhal and pennywort leaves.

Check for salt and seasoning and adjust as per taste.

Voila! simple but yet healthy recipe is here. do try it out for lunch and enjoy the health benefits of Pennywort.

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