Serving: 4 |Type: Side Dish
Ingredients:
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) |
Method:
- 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.
- 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.
- Cool down the mixture and then grind it a mixer ginder with salt, tamarind paste and coconut.
- Do not grind smooth paste, just grind unitl ¾ of the mixture is smooth.
- Serve with idly, dosa, white rice or any snack.
Note:
- In USA you can get it from any oriental stores called RAU-MA.
- Instead of red chili you can use green chili, or mix both of the chilies.
- While frying you can add 1 or 2 garlic for extra flavor.
- In english vallarai is called Indian-penny-wort.
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.