The Indian Pennywort also known as Vallarai Keerai (Centella Asiatica) is a prized herb used as a spinach / for chutney / in soups and also in sambal. It is used in Indian and Sri Lankan cuisine where it is called Gotu Kola.
This is an easy chutney with a handful of these beauties, because I have a mini forest of them growing in my back yard.
They can also be added to your smoothies and salads and they are supposed to have a lot of health benefits.
A friend of mine gave me a couple of plants a year ago. They have now grown and spread looking healthy and sparkling emerald.
Ingredients:
25-30 Indian Pennywort leaves and stems, shredded
1 small piece of green mango for sourness
1 small piece of tamarind, seed removed, for sourness
3 green chillies
1 clove garlic
1/2 teaspoon cumin seeds
4-5 tablespoons desiccated coconut
salt to taste
Method:
Grind all of the above in a blender to a coarse paste. Serve with dosa, idli, kanji or plain boiled rice with accompaniments.
I served it with kanji and beef stir fry.
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