Monday, 23 November 2015


Indian pennywort is packed with high medicinal qualities and high-class nutritional benefits. In Kongu regions, the people are well aware of this wonderful green. They incorporate this into regular food menu weekly once or twice in different versions. Kongu people are learned sidda experts and they know which herb is used internally which herb is used externally. These herbs are used in cooking and made their family members to consume in the version of  regular food.

It is known by a variety of names in all over India. Goto kola, Khulakhudi, mandukparni, mandookaparni or thankuni in Bengal, Brahmi in North India, Vallarai in  Tamilnadu, Saraswathy aku in Andra.

This green is one of the gifts of our nature to maintain our health.

Indian Pennywort is most often used to treat varicose veins and chronic venous insufficiency according to Siddha medicine treatment. It is strongly believed that it has some extraordinary therapeutic properties to improve memory and mental ability. It improves eye vision.
This wonder herb is used to treat venereal diseases, skin impurities, rheumatism, high blood pressure, hepatitis, varicose veins, skin ulcers, minor burns, fatigue and stress, Fresh leaves have been known to be used in treating dysentery, asthma. stomach disorders and bronchitis. Juice extracted from the leaves is highly beneficial in promoting the purification of the blood. It helps to improve blood circulation and the rebuilding of connective tissue assisting in the prevention of premature ageing. Pennywort can be used for eczema and other skin related ailments, including skin ulcers. It  is also able to lower blood sugar levels.
Nutritional values:
Pennywort contains a number of minerals and vitamins, among them vitamin K, Calcium, sodium, vitamin B complex, magnesium, zinc and manganese. It is also able to help in protecting the body from toxins, This herb is also able to give great support to the central nervous system, making it effective in the treatment of ADD, senility, epilepsy, stroke and other nervous system disorders. Those suffering from leg cramps and phlebitis can be benefitted from using this herb. It is also effective in reducing fevers to a certain extent.

How to make vallarai thuvaiyal:

Washed and cleaned Brahmi leaves/vallarai leaves/indian pennywort leaves two cups
Shredded coconut half cup 
chopped shallots half cup
curry leaves half cup
garlic pulses two
red chillies two
tamarind  a grape size
jaggery small piece
fried bengal gram half cup
salt required
cooking oil two teaspoons

Procedure with image tutorials and video for reference:

Heat the dry pan with cooking oil.
Add red chillies
followed by shallots, curry leaves, garlic pulses.
Saute for a while until the shallots become transparent. 
Then add tamarind
Add pennywort leaves and saute for two minutes until the leaves half cooked without losing its green colour. 
Add jaggery and required salt, shredded coconut, fried bengal gram.
Incorporate all the ingredients together and allow them to cool.
Blend them together with little water in order to get thick paste.
You may grind coarsely or fine paste.
Collect the thuvayal in a serving bowl.

Enjoy with hot rice and this vallarai thuvaiyal with one teaspoonful of cow ghee.

Procedure with image tutorials and video for reference

Pennywort/Brahmi/Vallarai leaves, two red chillies, fried bengal gram, shredded coconut, jaggery, curry leaves, shallots, garlic pulses and tamarind

No comments:

Featured post


Preparation: 10 minutes Cooking time: 6 minutes Serves: 2  Ingredients: Carrots 8nos  Peanut oil one tablespoon Mustard ...