Today in the market I got fresh Vallarai keerai, a wonder leaf well known as Bacopa in English, Brahmi in hindi and Mandukabrahami in telugu .In my last blog , I was mentioning about food as medicine. In that list this green has an important place. It has the potential to enhance intellect by enhancing memory development, learning and concentration. Kashayam made out of it is called brain tonic in Ayurvedic medicine. I have heard people telling that the vallarai leaves are excellent for nerves. Usually in our street during exam days the ladies selling greens will bring lot of this keerai and will canvas to buy this telling ‘during exam time remembering capacity will increase’.Today while I was making this thuvayal,my maid told that she will prepare this frequently to give it to her son who used to get fits often.so I guess this will be good for that also. In chettinad they make a nice thuvayal or chutney out of vallarai keerai which tastes yummy both with rice and Tiffin.To make people identify the keerai,I have placed a clear snap of the green alone
Ingredients
Vallarai keerai-2 cups(leaves alone)
Small onion-20
Red chillies-3 or 4
Grated coconut-3 table spoons
Tamarind-little

Jaggery-a pinch(optional)

Method
Keep the kadai in the stove .In one table spoon oil add 1 teaspoon urudh dhal. When they turn golden brown add the chilies, onion, grated coconut and the green and sauté nicely till the green looses the green smell. Switch off the stove .Add the salt needed and the tamarind. After the mixture cools down grind it to a smooth paste using a mixie. In the end add the jaggery if desired and grind one round more.It will remove the little bitter taste of the green.If desired the thuvayal can be seasoned with ½ teaspoon mustard seeds and 1 teaspoon urudh dhal