Vallarai Keearai Kuzhambu:

Centinella asiantis is called ‘Vallarai’ in Tamil. It is called as Brahmi in Hindi…if I am not wrong! Its English common name is ‘water liver wort’.

This is a creeper that spreads over the bunts of paddy fields. Generally found abundant during water fed seasons. It doesn’t require any attention….it creeps pretty faster.

Once I happen to accompany with my Dad to Top Slip. He was on official duty. I was on vacation tho’. Top Slip is about 50-100 miles from Coimbatore City(city?). Its a dense reserve Forest. When Pappa got really busy…I got acquainted with local tribe there. I had a really good time. I gathered more information of herbs, plants, trees & what not.

I was really impressed when they told something about ‘Vallarai’. Vallarai green’s leaf will pretty much resemble like a human brain. Yeah…indeed it does! Which implies it is good to your brain/ brain cell/memory power! I was truly amazed. How keen their observation. Does nature really leave us such clues or what? I don’t know which DNA they sequenced. They are correct. Anthropologist should work on this area!

Vallarai Greens are good for memory power(minds receptive capacity).

Well…the greens are bit bitter. So I chose to make kuzhambu instead of masiyal! Ingredients:

1 bowl full (leaves alone)
Onion 1 large chopped
Country tomatoes 2-3 chopped
Garlic 8-10 semi crushed
Green chilies 3 finely chopped
Thoor Dal 1 small cup
Tamarind water 1 cup(tamarind paste 1 spoon diluted in water)
Salt
Turmeric powder 1/2 spoon
Chili powder 2 spoons
Oil 1 cup
Mustard seeds 1/2 spoon
Cumin seeds 1/2 spoon
Asafoetida 1/2 spoon
Chana dal 1/2 spoon
Urad dal 1/2 spoon
Curry leaves few.

Method:

Pressure cook thoor dal with salt…till tender for about 3-5 whistles. Set aside.

In a pan heat few spoons of oil. Add greens and fry them for a while. Add enough salt…cover and cook for 3-5 minuted.

Then in earthen pot(kal-chatti/mann-chatti) coarsely grind greens and dal together.

In a separate pan. Heat oil. Add green chilies, garlic, onions and tomato….fry them till tender. Further add salt, turmeric, chili powder and tamarind water. Cover and cook till they form a thick gravy.

Now add greens+dal paste to this gravy and cook over medium heat for about 4-6 minutes.

In a separate pan…heat oil. Add mustard, cumin, asafoetida, curry leaves, chana and urad dal. Let it pop and splutter well. Run this seasoning over the gravy.

Serve this gravy along with plain rice. Both dal and tamarind removes much of the bitterness by now. Run a spoon full of ghee to go with your rice! Enjoy!