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