This is an amazing herb grown in the backyard, it is called by different names..In kannada as ondelaga, in tamil vallarai keerai, in English Pennywort, In Ayurveda as Brahmi.
Its a wonderful memory booster, when we were little, a onth before exams, we used to pluck five or six of these leaves from our backyard garden, wash it and chew it to increase our memory.
Its not just because its has amazing medicinal values, but also it tastes yum, in chutney, sambhar or tambuli.
We include this tasty leafy once every week in our food, in different ways.
Today I am sharing a very tasty pepper kuzhambu made from these leaves.
Its easy, tasty and healthy, so what more reasons you want to include in your diet.
Ingredients:
Pennywort Leaves - 2 cups loosely packed,
The leaves are picked and washed before and kept ready,
Chanadal - 3/4 teaspoon,
Uraddal - 1/2 teaspoon,
Coriander Seeds - 1 and 1/2 teaspoons,
Pepper Corns - 1 teaspoon,
Red Chillies - 2,
Sesame Oil - 1and 1/2 teaspoon,
Tamarind Paste - 2 teaspoons,
Jaggery - 1/2 teaspoon,
Curry Leaves - 1/2 cup loosely packed,
Salt.
To Temper:
Sesame Oil - 1 teaspoon,
Mustard - 1 teaspoon,
Curry Leaves - 4 to 5 torn.
Method:
In a kadai heat 1 and 1/2 teaspoon of sesame oil and add chanadal, uraddal, coriander seeds, red chillies and pepper corn and fry until dals, turn golden.
Add the curry leaves and pennywort leaves and fry, until leaves wilt.
Remove from heat, and cool.
Grind it with tamarind paste and water to a smooth paste.
In the same kadai, heat 1 teaspoon of sesame oil.
Add mustard, when it crackles add, curry leaves.
After few seconds add ground paste, salt and jaggery and boil.
Once it boils, check the consistency, it should be medium thick consistency.
Adjust water accordingly.
Enjoy with hot steaming rice with a drop of more sesame oil.
Note:
I would suggest to use sesame oil only for the distinct flavour.
Its a wonderful memory booster, when we were little, a onth before exams, we used to pluck five or six of these leaves from our backyard garden, wash it and chew it to increase our memory.
Its not just because its has amazing medicinal values, but also it tastes yum, in chutney, sambhar or tambuli.
We include this tasty leafy once every week in our food, in different ways.
Today I am sharing a very tasty pepper kuzhambu made from these leaves.
Its easy, tasty and healthy, so what more reasons you want to include in your diet.
Ingredients:
Pennywort Leaves - 2 cups loosely packed,
The leaves are picked and washed before and kept ready,
Chanadal - 3/4 teaspoon,
Uraddal - 1/2 teaspoon,
Coriander Seeds - 1 and 1/2 teaspoons,
Pepper Corns - 1 teaspoon,
Red Chillies - 2,
Sesame Oil - 1and 1/2 teaspoon,
Tamarind Paste - 2 teaspoons,
Jaggery - 1/2 teaspoon,
Curry Leaves - 1/2 cup loosely packed,
Salt.
To Temper:
Sesame Oil - 1 teaspoon,
Mustard - 1 teaspoon,
Curry Leaves - 4 to 5 torn.
Method:
In a kadai heat 1 and 1/2 teaspoon of sesame oil and add chanadal, uraddal, coriander seeds, red chillies and pepper corn and fry until dals, turn golden.
Add the curry leaves and pennywort leaves and fry, until leaves wilt.
Remove from heat, and cool.
Grind it with tamarind paste and water to a smooth paste.
In the same kadai, heat 1 teaspoon of sesame oil.
Add mustard, when it crackles add, curry leaves.
After few seconds add ground paste, salt and jaggery and boil.
Once it boils, check the consistency, it should be medium thick consistency.
Adjust water accordingly.
Enjoy with hot steaming rice with a drop of more sesame oil.
Note:
I would suggest to use sesame oil only for the distinct flavour.
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