Vallarai is known for its brain boosting abilities and to cure many diseases in Ayurveda and Siddha treatment since the ancient period. Vallarai is used to revitalize the brain and nervous system, increase attention and concentration, and combat aging. The extract from Vallarai is used in treating memory enhancement and neurodegenerative disorders. Vallarai has amazing medicinal properties which help in fighting many diseases. It plays a vital role in treatment of Alzheimer’s disease and brain related problems like insomnia.
Vallarai has wonderful properties, which helps
in curing skin problems like eczema, leprosy, psoriasis and ulcers. Vallarai
helps in relaxing muscles and alleviates menstrual pain and disorders. It
promotes youthful vitality and longevity and prevents early greying of hair.
Hair fall and premature greying of hair can be controlled by using vallarai oil
which is readily available in Ayurveda shops.
Vallarai acts as a great cure for joint pain or inflammation, rheumatism, arthritis etc. Not just the above mentioned benefits, vallarai has many other medicinal values and properties and the list goes on. The above information is collected from various websites like Wikipedia, ayurvedictalk.com etc. For people who live outside India can buy the vallarai tablets from Ayurveda shops when you visit Chennai and consume it. With this I am going to move on with today’s recipe – Vallarai Keerai Poriyal. Do try out this delicious poriyal and post your comments here. Meanwhile do check out Vallarai Keerai Thuivayal here, other interesting Keerai Recipes here and different types of Keerai Varieties in Tamil & English.
Here’s
how to make Vallarai Keerai Poriyal with step by step photos…
Ingredients
|
Vallarai Keerai |
One Big Bunch |
|
Moong Dal/Paasi Paruppu |
3 tbsp |
|
Onion |
1
finely chopped |
|
Garlic Cloves |
6-7 sliced or crushed |
|
Grated Coconut |
2-3 tbsp |
|
Turmeric Powder |
¼ tsp |
|
Salt |
As needed |
|
Oil |
3 tsp |
|
Mustard Seeds/Kadugu |
½ tsp |
|
Cumin Seeds/Jeeragam |
1 tsp |
|
Split Urad Dal/Ullutham Paruppu |
1 tsp |
|
Dry Red Chillies |
4 |
|
Asafoetida/Peungaayam |
One big pinch |
Preparation
Time: 15-20 minutes Recipe Category: Veg Side Dish
Cooking
Time: 15-20 minutes
Recipe Cuisine: Tamil Nadu, Indian
Author:
Priya Anandakumar
Here's a short video on how to make Vallarai Keerai Poriyal in English & Tamil
Method
Clean
the Vallarai Keerai and keep it ready.
Wash it thoroughly with water 2-3 times and drain it completely. Chop the Vallarai Keerai roughly and keep it ready.
Wash the moong dal thoroughly 2-3 times and drain the water. Add fresh water and soak for about 15 minutes.
Add
enough water to the moong dal and cook for 10-12 minutes or until it is cooked.
When it
is done cooking, switch off the stove, the moong dal should not turn mushy but
should be cooked.
Heat 3
tsp of oil in a kadai, splutter mustard seeds, then add cumin seeds, split urad
dal and wait until the color starts to change.
Now add dry red chillies and give a good stir.
Add the
finely chopped onions, garlic cloves, little salt and mix everything well.
Saute
them until they turn translucent. Add one big pinch of asafoetida and mix well.
Now and
the washed & chopped Vallarai Keerai, turmeric Powder and salt.
Mix
everything really well, the keerai will start to wilt down.
Sprinkle
¼ cup water and cook the keerai until it turns soft.
When
all the water is absorbed and the vallarai keerai is cooked, add the cooked
moong dal/paasi paruppu.
Mix
everything really well.
Finally
add the grated coconut and mix well until everything is thoroughly combined and
switch off the stove.
Healthy and delicious Vallarai Keerai Poriyal is ready to be enjoyed. Serve it as side dish along with steam cooked white rice, sambar, rasam, kuzhambu etc.
Thank
you all for visiting my space, please come back again for more and more healthy
and delicious Keerai Recipes from my kitchen.
Here's a short video on how to make Vallarai Keerai Poriyal in English & Tamil
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find this post really interesting, it will really be nice if you can share it
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Have a
great day and enjoy.
Until
then I am signing off…
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