Vallarai leaves Thovayal (Rau-Ma Chutney)

Serving: 4 |Type: Side Dish


Vallarai Leaves -1 cup
Onion -1 chopped
Tomato -1 chopped
Oil -2tsp
Mustard -1tsp
Urad Dhal -1tsp
Channa Dhal -1tbsp
Red Chili -5 -6
Asafotida -¼tsp
Curry Leaves -few
Tamarind -1tsp
Salt -to taste
Coconut Grated -2tbsp(optional)


  1. Take a pan heat with oil add mustard let its pop up then add channa dhal, urad dhal, let them fry now add red chili, asafoetida and curry leaves.
  2. Now add onion sauté for 1 minute, then add tomato sauté for another 1 minute , add vallarai leaves fry for 2 minutes in medium flame, turn off the stove.
  3. Cool down the mixture and  then grind it a mixer ginder with salt, tamarind paste and coconut.
  4. Do not grind smooth paste, just  grind unitl ¾ of the mixture is smooth.
  5. Serve with idly, dosa, white rice or any snack.


  1. In USA you can get it from any oriental stores called RAU-MA.
  2. Instead of red chili you can use green chili, or mix both of the chilies.
  3. While frying you can add 1 or 2 garlic for extra flavor.
  4. In english vallarai is called Indian-penny-wort.
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One Response to “Vallarai leaves Thovayal (Rau-Ma Chutney)”

  1. Subha says:

    Aachi, this is a must try recipe. I will try this once I get vallarai. You have a wonderful site. I thought of requesting “Ennai kathirikai kuzhambu” and “Thengaai paal kanchi”. But you have already posted them :) Thanks Aachi.

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