Vegetarian recipe · side
Vallarai Keerai Thuvaiyal
வல்லாரை கீரை துவையல் (Vallarai Keerai Thuvaiyal)
Serves 4 · 15 min
Adapted from பேலியோ ஆரோக்கிய சமையல் (Paleo Arokkiya Samaiyal) by Rtn Kannan Azhagirisamy, page 17
A coarse chutney of sauteed Indian pennywort and coconut ground with pepper and tamarind.
Estimated per serving from USDA FoodData Central and Indian Food Composition Tables 2017 values for the raw ingredients. Real numbers vary with brands and portions.
Ingredients
- half a bunch vallarai (Indian pennywort) leaves (வல்லாரை கீரை)
- 4 tsp fresh coconut, grated (தேங்காய் துருவல்)
- 2 dried red chillies (மிளகாய் வற்றல்)
- 10 black peppercorns (மிளகு)
- a gooseberry-sized piece tamarind (புளி)
- 2 tsp coconut oil (தேங்காய் எண்ணெய்)
- for tempering mustard seeds, curry leaves (கடுகு & கறிவேப்பிலை)
- as needed salt (உப்பு)
Method
- Heat oil and fry the dried chillies, then add the vallarai leaves and coconut and saute well.
- Cool, then grind with the tamarind, pepper and salt into a thick chutney.
- Temper mustard and curry leaves and stir into the chutney.
Goes well with an egg omelette.
Adapted from பேலியோ ஆரோக்கிய சமையல் (Paleo Arokkiya Samaiyal) by Rtn Kannan Azhagirisamy, page 17. Method rewritten in our own words; ingredient quantities follow the book, with gram weights estimated for the nutrition figures. The book thanks the Arokkiya Unavugal (Healthy Foods) Facebook group and tamilpaleorecipes.com.
Recipe credit: tamilpaleorecipes.com and Adapted from பேலியோ ஆரோக்கிய சமையல் (Paleo Arokkiya Samaiyal) by Rtn Kannan Azhagirisamy, page 17.