Riya's Samayal

Brahmi known as vallarai in Tamil is a medicinal herb which has been used for centuries in Traditional Indian (Ayurveda) Medicine. Vallarai keerai (leaves resemble the shape of human brain) has amazing medicinal properties and has the power to cure many diseases. You can include it in your diet once in a week in the form of thuvaiyal, sambar or kootu. Today we will see how to make vallarai keerai thogayal following this easy recipe.Do educate your kids about the Plant. And it can be grown easily in your home with less effort. Ingredients: Vallarai Keerai/Brahmi leaves - 1 cup firmly packed Salt-as req. Oil - 1 1/2 tbsp (sesame seed oil preferable) Mustard seeds - 1 tsp Urad dal - 2 tbsp Red Chillies - 3 ASefotida-a pinch. Channa dal-1 tbsp. Onion chopped -1/2 cup. Method: Heat oil in a pan/kadai, add mustard seeds, when it splutters, add urad dal,channa dal and red chillies. When urad dal and channa dal turns golden brown, remove the dal and chillies

Ingredients: Curry leaves-1 cup. Urad dhal-3tsp. Tamarind-small ball. Asafoetida-a pinch Salt-As req Red chilly-2 Nos For Tempering : Mustard seeds-1 tsp. Oil -for tempering-1 tsp. Urad dhal-1/2 tsp. Karuvepilaai Chutney METHOD: In a Pan add oil and add oorid dhal ,red chilly ,tamrind and fry till it turns golden colour. Keep that aside and in the same pan add the curry leaves and fry for 1 min. Allow it to cool and grind everythin in a blender with some water. Now for tempering, add oil in a pan, after it is heated add mustard seeds and allow it to pop. Then  add oorid dahl and asefotida . Add this to the chutney. Delicious highly healthy chutney is ready to serve. It tastes good with Idly ,Dosa etc. Facts about Curry leaves: Here are some health benefits of curry leaves that will convince you to add them in to your diet. Have antioxidants. ... Curry leaves can heal wounds and burns. ... May help in losing weight. ...

Ingredients: 1.Grated coconut -1 cup. 2.Orid dhal-2 tsp. 3.Red chillies-4 4.Asafoetida-1/2 tbsp. 5.Oil-2 tbsp. 6.Tamarind-a small ball. 7. Salt -as req. 8.Curry leaves. Method: 1. Heat oil and add mustard, allow it to splutter, then add urad dhal, red chillies and asafoetida. 2. Saute until the dhal turns a golden colour. 3. Then add curry leaves, tamarind, salt, coconut and off the flame. Fry it for one minute with the existing heat. 4. Grind it to a coarse paste. 5. Tastes good with hot steamed rice with Ghee.

Ingredients: 1.Vazhaipoo(Chopped)-1 cup. 2.Onion-1 Cup. 3.Tomato-1 Cup. 4.Ginger-1/2 inch Piece. 5.Garlic-3 piece. 6.Red chilly-2 or 3. 7.Pepper-4. 8.Tamrind-Small ball. 9.Oil-as req. 10.Salt-As req. Method: 1.Fry Vazhaipoo seperately in a Pan and set aside. 2.Fry onion,Ginger,Garlic,Chilly,Tomato,Pepper. 3.Mix everything with salt and Grind it in a mixie. 4.Tastes good with hot Rice.

Ingredients: 1.Ginger-3 inch piece 2.Tamrind-mini lemon sized ball 3.Red chilly-4 to 5 4.Oorid dhal-1 handfull/1 cup. 5.Salt -as req. 6.Oil-2 tsp. Inji Thuvayal Method : 1.Peel the skin of the ginger and cut into small pieces. 2.In a pan add 2 tsp oil ,add red chilly and then add Oorid dhal . 3.Fry till the dhal turns golden color. 4.Fry ginger until the raw smell goes. 5.Then Grind Ginger,Oorid Dhal,Chilly, tamrindand salt. 6.Ingi thuvayal is ready. 7.Tastes good with hot rice and ghee.

Ingredients: 1.Puthina/Mint- 1 cup. 2.Urid dhal-1/4 cup. 3.Red chilly-4 or 5. 4.Salt –As req. 5.Tamrind-a small ball. 6.Asefotida- a pinch. 7.Oil-I tbsp. Puthina /Mint thuvayal Method: 1.Wash Mint leaves and then slightly fry it, kept aside. 2.In a Pan add Oil,  red chilly ,urid dhal and fry it till urid dhal turns golden color. 3.Allow it to cool. 4.Add asefotida,salt ,red chilly,urid dhal and Mint. 5. Add required water and Grind it in a mixer . 6.Mint/Puthina thuvayal is ready.