Have you heard of this green – Bhrami green /Vallari keerai? I just discovered this miracle green pretty recently in a grocery store here in the US. As I type this I can see my mom rolling her eyes saying “evvalavu dharam samachiruken, nee saapturuka, adhukooda nzyabhagam illaya?” which translates to “I have cooked this soo many times for you and you don’t even remember?” . It sounds oxymoran isin’t , especially since this green is known to help increase one’s memory power.
So let me rephrase it – I re-discovered this miracle green once reminded by the store keeper. I got curious and wanted to know more about this green. I did some online research about this plant and asked my mom and gathered some info. Amma mentioned that this is typically used for making Vallarai Thogayal | Brahmi Chutney and Vallari Kootu
Indian Pennywort or Brahmi, is a perennial plant and grows like a weed. The plant is believed to be one of the ancient greens and is also believed to be native to Indian sub continent. Bacopa monnieri, called by many names like brahmi, water hyssop, thyme-leaved gratiola, and herb of grace, is a staple plant in traditional Ayurvedic medicine. It grows in wet, tropical environments, and its ability to thrive underwater makes it popular for aquarium use.
It is also believed to have many health benefits, boosting your immunity naturally, strengthening the memory, purifying blood and help keep healthy skin and hair just to name a few. In appearance It looks like tiny lotus leaves and has slight bitter and tangy taste. I am slightly reminded of Arugula, watercress greens 🥬
Note: I am not a biologist or a Nutritionist. this is purely based on what I found on the internet.
Thohayal is an integral part of south-indian meal and can be prepared with variety of vegetables and greens. Also checkout thogayal like – Green mango raw chutney/thogayal, Cabbage Thogayal |Pachadi and Kollu Thogayal | HorseGram Chutney. Vallarai Thogayal | Brahmi Chutney is one such unique thogayal recipes that you will enjoy!
Vallarai Thogayal | Brahmi Chutney
- Mixie or stone grinder
- 1 cup Brahmi leaves
- 4-5 Red chilles or per taste
- 2 tbs Urad dal
- 1/2 cup coconut
- tamarind small
- 1/2 small onion
- 1 tbs oil
- In a pan add some oil and roast the urad dal until golden brown
- Remove it on to a plate. Roast the onions and Brahmi leaves till the raw onion smell goes away
- Then add the green chillies and give it a quick fry.
- Now let the mix cool down and add the tamarind, coconut, salt to the rest of the mix and grind it in a grinder
- I like mine to have a bit of ok .. a lot of texture. You can grind it smooth or with texture.
- The thogayal or thick chutney is ready to eat.
Give this recipe a try and drop me a word to let me know how you liked it. I am sure you will enjoy this. You can follow me on Facebook, Pinterest and Instagram for more such recipes and food photography