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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


  • 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


  • 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.


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


Calories: 57kcalCarbohydrates: 5gProtein: 3gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 0.05gMonounsaturated Fat: 0.3gCholesterol: 4mgSodium: 44mgPotassium: 163mgFiber: 0.5gSugar: 5g
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