Vallarai/ Brahmi/ Pennywort Chutney
Vallarai/ Brahmi/ Pennywort chutney
Preparation time: 5M Cooking time: 5 M Total time: 10M
Difficulty: Very Easy
2 small bunch Vallarai leaves (about 35 leaves)
1.5 cup Raw mango
0.5 cup Coconut
1.5 tbsp Channa dhall (dry garbanzo bean)
2 Red chilli
1.5 tsp Brown sugar/ Jaggery
¼ tsp Turmeric (optional)
¼ tsp salt
1 tsp oil
0.5 cup water
- Wash the Vallarai leaves well and remove the stalk
- Chop fresh mango and coconut
- Heat oil in a pan, add the channa dhall, fry untill it turns light brown in color.
- Add the redchillies, fry for few seconds, then add the vallarai leaves, turmeric powder and cook until the green starts to wilt, may be for a minute or so.
- In a mixie/blender, grind the above mixture along with coconut, mango, brown sugar and salt to a smooth puree by adding water.
- This bitterless vallarai chutney will taste delicious when served with millet rice, dosa, idly, roti or just plain white rice.
- Increase the amount of mango and brown sugar, if the chutney still tastes little bitter.
Vallarai/Brahmi/Pennywort leaves are rich in antioxidants, iron and many other micronutrients similar to other green leafy vegetables. But, it is more special because of the unique enzymes, acids and high nitric oxide content. It is mainly used in India for increasing memory power, reducing anxiety and for various other health benefits.
In this recipe, adding mangoes and coconut adds healthy fat and increases the level of dietary fiber, vitamin A, vitamin C, folic acid, manganese and many other micro nutrition value. And after all this recipe makes the bitter tasting vallarai leaves nearly bitter less and delicious, so even kids can enjoy this health treat.
Note: Since, I didn’t get the exact nutrition information of the vallarai/ penny wort leaves, only the abstract nutrition information is provided. Hope it is useful.
For more chutney recipes, click the link Chutney Recipes
Try this recipe and let me know how It came out in the comment below. Thank you!