Vallarai Keerai Chutney/Brahmi Leaves Chutney - Side Dish for Idly/Dosa

By Priya Srinivasan - I Camp in My Kitchen - Thursday, April 28, 2016

I didn't have anything planned for X. When i made Varagu Arisi Idly/dosa, i made this chutney. Before hitting the publish button the other day, i thought, why not keep this post for X. So, i kept it all ready to be published today.
Vallarai Keerai/Brahmi leaves are known for its nutritional benefit. My aunt used to get us candies made of brahmi leaves from near her office,saying it would improve our memory power. Amma used to make kootu for us.
Recently our nearby grocery shops started stocking these greens from SriLanka. We get these Brahmi leaves/Vallarai Keerai along with Ponangkanni/Dwarf Copperleaf.  I get them every 2 weeks. The only trouble is cleaning ponangkanni/dwarf copperleaf, even brahmi is easy to clean and pluck. 
 I  buy a bunch of both the greens, clean and freeze them in small ziploc pouches. One bunch can be cooked thrice in a month, it is such a huge bunch. These brahmi/vallarai leaves were bought last week, cleaned and stocked for later use. 
Now,i regret not clicking them fresh. anyway, next time i will try to click fresh brahmi leaves. Coming to the recipe, you need to add enough spice to make it chatpata/lip-smacking. The pair well with idly/dosa and taste even better with rice. 

1 tsp oil
1.5 tsp urad dal
1 tight cup vallarai keerai/Brahmi leaves
5 nos shallots/small onions
6-8 nos red chilies
1 tsp coriander seeds
a pinch of hing
1/4 tsp cumin seeds
handful of curry leaves
1/4 cup of freshly grated coconut
a small marble-sized tamarind
Salt to taste


  • In a pan heat oil, crackle cumin,add urad dal and saute until they turn golden brown. Next add shallots and saute until translucent. followed by red chilies, coriander seeds, hing and curry leaves. Saute until coriander releases a nice aroma.

  • Now add brahmi leaves and saute until the leaves wilt. Once the leaves wilt, take it off the stove. Let it cool completely. To this add coconut and tamarind.
  • Take all the ingredients in a mixie, add salt and 1/4 cup of water and grind it to a fine chutney.
  • Serve the chutney along with idly/dosa or even with rice. I served it along Varagu arisi Idly/dosa.

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  1. Wow, wat a fantastic chutney, havent tried anything apart from making kuzhambu with this brahmi leaves,cant wait to get this greens now.

  2. Healthy and yummy chutney, Priya. Must be good with rice.

  3. Great and healthy chutney. Great pick yaar. Even I thought of posting something else for X, but finally got Xanthan Gum. :-)

  4. We get these vallarai very rarely here. And I haven't tried using it in my dishes. This chutney looks like a great way of using up the leaves..

  5. Ok so whats the X factor in this chutney it Xcellent vallaria keerai chutney? sounds very healthy..

  6. Yummy chutney with nutritious greens.

  7. Healthy and nutritious chutney Priya, love it.

  8. Wow these leaves are so new to me. Lovely pick.

  9. The leaves and the recipe are totally new to me. You made it super! Loved the recipe :)

  10. whats the nutritional value pls


Thanks a Lot for taking your time out and Visiting my Kitchen!!!!! Your Valuable Comments keep me going!!! Feel free to ask your doubts , i will definitely try reply you back. Good Day!!!