Vallarai keerai milagu kulambu ( pennywort pepper kulambu)

On Sundays usually I try some different dishes. Yesterday my mom gave me vallarai keerai and asked me to give that to kids and it will increase memory power of kids. I know the medicinal value of vallarai keerai, But surprisingly from my childhood I never had chance of tasting it. After coming to Chennai only I able to see that this keerai is available in all vegetable stores. But the point is making kids to eat keerai is very difficult task for me, Seeing green colour itself they used to refuse it. So when thinking, one of my old colleagues used to tell me about vallarai keerai milagu kulambu. I forget that recipe. But I know how to prepare milagu kulambu. So thought of trying this today. Wow!!! The result is so great. I ended in preparing very tasty vallarai keerai milagu kulambu. Kids also ate it without knowing it is made out of keerai. 

INGREDIENTS 

Vallarai keerai - two cups of leaves 

Urad dal – 1 tbsp

Toor dal – 1 tbsp

Coriander seeds – 2tbsp

Curry leaves – 1/2 cup

Pepper – 1 tbsp

Dried red chillies – 2

Mustard seeds – 1 tsp

Asafoetida - a pinch

Tamarind paste – 2 tbsp

Oil - 1 tbsp

Asafoetida - a pinch

Tamarind paste – 2 tbsp

Salt

Gingelly/Sesame oil – 3 tsp

Method

Heat oil in medium flame, add urad dal, toor dal, coriander seeds, curry leaves, vallarai keerai, pepper, dried red chillies one bye one in the same order as above. Sauté till vallarai keerai lost its raw smell. Cool and grind everything to a smooth paste.

Heat remaining oil, splutter mustard seeds, and add rest of the curry leaves, asafoetida, tamarind paste or tamarind extract , the grounded mixture, salt and needed water. Mix everything together and boil for at least 10 minutes. The kulambu should be nice and thick. Serve hot with rice. 

Can Refrigerate in a tupper ware even for a week.