Brahmi Leaves Recipes |  Vallarai Thogayal Recipe
To me when you say "traditional cooking", it means cooking food for the soul, not just for the palate. The cooks of yore somehow knew about nutrition pat down where the food became the medicine - definitely not the other way around like today! The "medicinal herbs" were the regular food and people ate nourishing ingredients.
Brahmi Leaves Recipes |  Vallarai Thogayal Recipe
Vallarai in Tamil - Brahmi a.k.a Pennywort in Hindi/English is a remarkable herb that has the potential to cure many diseases when taken regularly. A blood purifier, it improves immunity and provides many anti bacterial and anti fungal properties. I am not good at recognising greens and it took my mom's visit to local Farmer's market to recognise this goldmine.
Brahmi Leaves Recipes |  Vallarai Thogayal Recipe
This simple traditional chutney is my mom's recipe and that uses simple ingredients. It's also quite quick to make. The bitter greens take time getting used to and so if you are just starting it, adjust the greens accordingly. Start out with a little leaves and then increase it as you go. Or you could start out with this recipe for Vallarai Keerai Kootu ( Dal recipe with Pennywort/Brahmi leaves)  and take it from there.
  • Cook time:
  • Prep time:
  • Serves: Around 4 people
  • Yields: Around 1 cup
  • 100 grams Brahmi Leaves (Vallarai, Pennywort leaves), see Tips
  • 1 tsp Coconut Oil
  • 1/4 tsp Asafoetida
  • 1 Red Chilli, or as per taste
  • 3/4 tsp whole Peppercorns
  • 3/4 cup split Urad Dal
  • 1 small marble sized Tamarind
  • Salt to taste
1. Brahmi Leaves: The weight is after the stems have been discarded. These greens are bitter and if starting out, I would suggest using a little less greens and then increasing it according to your preferences.
1. Discard the stems. The measurement given after discarding, so that's 100 grams of just the leaves without the stems.  And that's my dear mom patiently at it. Yay for moms :)
2. Wash it well. The best way is to fill a basin/or a big bowl with water and wash it well. The dirt gets settled down at the bottom this way. Set aside.
3. Take a pan and heat in medium-low flame. Add the oil and roast the asafoetida, red chillies, urad dal, peppercorns and salt until aromatic,
4. Add the tamarind and saute for another 30 seconds.
5. Next goes in the leaves and
6. saute it for another few seconds until it wilts down a bit. Don't overcook it.
7. Cool it a bit and add this to your food processor.
8. Grind it until coarse.
We enjoy it along with a typical South Indian 3 course meal of steamed rice (and homemade ghee!:)) , Sambar, Rasam and Homemade Yogurt.
Brahmi Leaves Recipes |  Vallarai Thogayal Recipe

Recipe Reference

My Mom's recipe

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By Lathanarasimhan on May 22, 2016

Would you believe, I have been making this chutney regularly since few months. I did not know the tamil name. In Hindi it is called Brahmi. Anjana petti thugayal with Brahmi, curry leaves, coriander, pudina, Coconut and ginger is also very good. Nice to visit your blog after long Dhivya! :)

Lathammaaaaaaaaaaaaaaaaaaaaa, how very wonderful to get your note! Its been ages. Hope you are doing great. I miss our old days of blogging a lot! --DK