Vallaarai /Brahmi/Asiatic or Indian penny wort is a perennial herb that grows in wet area .According to Ayurveda scripts this is used to improve memory(Its interesting to note in Telugu its known by the name saraswati aku/saraswathi plant!!) Anyways...other than this it is also said its mildly anti-inflammatory, anti viral and anti bacterial. It can also act as circulatory stimulant and diuretic .It also helps heal woulds and revitalise brain and nervous system and combat ageing :)wow!Isn't that great.
One more info that i came across was its used in Thailand for opium detoxification .
Before my marriage my dad(ayurvedic/siddha doctor and manufacturer) used to buy lots of herbs like pirandai,vallarai, ponnankanni,adathodai,mudakaththan,thoodhuvalai etc,for making medicines . so we used to use these in for our day today cooking too.
I happened to get one such herb during my recent Visit to India.Yes I was able to get vallarai...If i had stayed for couple of more months i could have had other herbs too.
After a long time i had this Vallarai thogayal.We also me chutney and kootu and Rice powder(podi) too(will post the recipe for rice powder soon)
Urad dhal-2 tbs
Red chilli-8-10(according to taste)
Salt- to taste
Tamarind-1 tsp pulp or small
Jaggery- 1 tsp
Ghee or oil-1tbs
1) Clean and wash(remove the steams from the leafs if its not tender)
2)Heat oil in a pan and fry urad,asefotida and chilli and keep aside.
3)Heat oil or ghee in a pan and saute the leaves well and cool.
4) Grind the urad ,chilli, tamarind,jaggery,salt and asefotida to lightly coarse powder.
5)Add the leaves and grind to lightly coarse paste.(i prefer it lightly coarse. but my mom grinds it little more smooth)
6)MIX WITH RICE AND SESAME OIL AND NSOY THIS HEALTHY AND TASTY DISH.