Vallarai keerai thuvaiyal recipe
Vallarai keerai thuvaiyal recipe, Healthy and tasty chutney for rice. Vallarai keerai recipe with quick video, stepwise photos. Read on to know more!
Servings: 15 Servings
Ingredients
- 3 cups Vallarai keerai measure packed
- 1 Onion
- 1 Tomato
- 1 tablespoon Urad dal
- 5 Red chillis
- ⅛ teaspoon Asafoetida
- 2 teaspoon oil
- Salt
Instructions
- To start with, heat a pan with oil. Add red chillies, asafoetida and urad dal to it.
- Roast until dal turns reddish. Drain from oil and keep aside.
- In the same oil, add onion and sautee for a minute. Tip in tomatoes and give it a stir.
- Add vallarai keerai to the pan and saute in low flame. As you stir, it gets shrunk.
- Cook well for 3-4 minutes in low flame.
- Actually you can saute in oil separately first and set aside. Then proceed with sauteeing onion and tomato. But I did this way.
- Just make sure to cook vallarai keerai well.
- Remove in a plate and cool down everything.
- Place the cooled items in blender/ mixie and add 2-3 tablespoon of water.
- Grind with required salt. Mix in between once for even grinding.
- Transfer to the serving bowl.
Video
Notes
- You can saute keerai separately to ensure it's cooked well.
- Using tangy tomato ensures balance in taste.
- Adjust the red chillies as per your required spice level and the spice level of red chillies. Mine is spicy in this recipe still we love it spicy for rice, so used more.