Vellarai  keerai thaiyr pachadi , Indian pennywort yogurt  dip

vallarai keerai pachadi
Ayurvedic dictionary  classifies Indian pennywort , Centella asciatica /vellari keerai (tamil)/ muthil kudangal ( malayalam) / brahmi booothi ( hindi) as the ultimate go to for any thing related to the brain.
Uses of Indian pennywort
Scientifically named Centella asciatica , this powerful herb known to be used in addiction issues and memory . It is  well known medicine for a hair growth. This Asiatic / Indian pennywort is all goodness symbolised. Often  it served as a tea to bring about calmness and open up the mind.
The regular usage of this herb strengthens the nerves and blood vascular system.
Indian pennywort yogurt dip

Indian pennywort yogurt dip

The leaves have a mild soapy taste . My common recipes with it is as juice,  chutney or even as pizza topping. But the household favorite  is this “Vellarai keerai thair pachadi “( raitha) . Essentially the kids love it as this yogurt salad and the pachadi can be served with any mixed rice, Indian flatbread, pulao  or biryani.
It’s a real simple taste and the taste of toasted coconut makes it all the more inviting.  it takes of the unpleasant taste of the raw greens.
Check out recipes which are medicinal also similar to this
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vallarai keerai pachadi

Vellarai  keerai thaiyr pachadi

Indian pennywort yogurt  dip
Prep Time 10 mins
Cook Time 2 mins
Total Time 12 mins
Course Main Dish, Soups and salad, Traditional
Cuisine diabetic friendly, Indian, Kids choice, Medicinal, One pot, South indian, Summer, Vegetarian
Servings 4 people
Calories 57 kcal

Ingredients
  

  • 2 bunches indian pennywort small bunches , vellari keerai
  • 1/4 cup grated coconut fresh or frozen
  • Green chillies finely chopped based on spice level
  • 1 inch ginger peeled and chopped fine
  • 1/4 tsp roasted cumin powder
  • salt to taste
  • 2 cups yogurt low fat, chilled

Instructions
 

  • Wash and clean the Indian Penny wort/ Vallarai keerai and remove the roots      After the greens are cooled, grind along with grated coconut, green chilli and ginger to a coarse mixture.  Transfer the ground vallarai mixture to curd and whisk again.
  • Chop finely, with green chillies and ginger. Set aside.
  • In a small pan dry roast the coconut for about two minutes on a medium flame till aromatic
  • Add the yogurt to a bowl and whisk in the cumin and salt
  • Add in the roasted coconut and the chopped greens, chillies and cucumber.
  • Serve cold.

Notes

The leaf of indian pennywort is in a semicircle form. Identification of the leaf from other weeds is important.

Nutrition

Calories: 57kcalCarbohydrates: 5gProtein: 3gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 0.05gMonounsaturated Fat: 0.3gCholesterol: 4mgSodium: 44mgPotassium: 163mgFiber: 0.5gSugar: 5g
Tried this recipe?Let us know how it was!

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Poonam Bachhav
3 years ago

Lovely dip !

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