Thursday, 29 December 2016


Indian Pennywort is a perennial herb known as vallarai in Tamil, Gotu kola in Telugu, Brahmi in Hindi. Its botanical name is Centella Asiatica. It is revitalizing our brain and whole nervous system, increasing attention and concentration and anti-aging .

I have posted vallarai paruppu kootu, vallarai chutney, vallarai curd pachadi. This is also a delicious
food you will like. Kids and adult will love to eat more.

How to make?


Vallarai or Indian pennywort or Brahmi leaves two cups
Tamarind a small piece. Hybrid tomato, a half
Fried gram one spoon
Garlic pod two
Red chilies four
Curry leaves 15 nos
Shallots one cup
Salt to taste, 
Asafoetida a pinch
Jaggery a small piece
Rice string hoppers steamed one serving bowl
Sesame oil one tablespoon and one spoon for sauteeing the brahmi leaves


Wash and saute the Brahmi or Indian pennywort leaves in sesame oil until they shrunk.
Add tamarind, garlic pods, fried gram and saute for a while.
Set aside to cool down and blend them along with jaggery and a little salt until you get fine paste.
Heat the frying pan with sesame oil
Add mustard seeds to pop up.
Add urad dal and chana dal.
Followed by red chilies, curry leaves and shallots.
Saute until the shallots turn translucent.
Add a pinch of turmeric and asafoetida
Add chopped tomato diced and saute until it becomes mushy.
Followed by the Indian pennywort paste.
Check the salt and add, if needed.
Saute until the paste oozes oil.
Steam the rice string hoppers or you can use steamed string hoppers available in departmental stores or grocery stores or veg market.
Add some drops of sesame oil and salt and mix well.
Now transfer the short rice string hoppers to the frying pan and mix well.
Mix so that the rice string hoppers blend and combine together with the sauteed ingredients.

The vallarai/Brahmi/Indian pennywort string hoppers are ready to serve.

Very delicious!
Do try it.

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