Herbal Soup / Asiatic Pennywort Leaves Soup / Vallarai Keerai Soup Recipe

Asiatic Pennywort leaves are considered good brain stimulators, these leaves are used in diabetic medicine, hair oils, body oils and the list goes on... It's widely used across India. The medicinal properties helps in digestion and also cure many wounds.

I tend to prepare many dishes using these leaves on regular basis, few favourite recipes we developed and enjoy are soup, chutney and stir fry. These leaves are on the bitter side if your not diabetic please feel free to add sugar to balance the taste.

In local indian dialect these pennywort leaves are also referred as Brahmi / Vallarai or Golu Kola...

To prepare any recipe using these leaves separate the leaves and discard the stems as its slightly fibrous and not edible.

Wash the leaves thrice before use. Place the leaves in a colander allow excess moisture to drain and then use.

If your planning to use the leaves after a day or two wrap the leaves in a banana leaf and then wrap in a newspaper and store it in the fridge until use.

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Ingredients:
150 Grams Asiatic Pennywort Leaves (Vallarai Keerai)
1 Large Onion Finely Chopped
1 Whole Garlic Bulb Peeled and Chopped
1 Tsp Cumin Powder
1 Tbsp White Pepper Powder
1 1/2 Tbsp Parsley
1/4 Tsp Turmeric Powder
1/2 Tbsp Dried Ginger Powder
2 1/2 Tbsp Corn Flour
2 Tbsp Butter
Salt as per taste
2 1/2 Cups Warm Water
2 Tbsp Finely Chopped Carrots for Garnish
1 Tbsp Fresh Cream for Garnish
1/2 Lime Juice

Method:
Heat a pan with butter on medium flame, before the butter starts to burn add the finely chopped onion and garlic fry till the onion turns transparent.

Add the pennywort leaves to the soften onions and garlic fry for two to three minutes or until the green wilt and soften.

Drain and add the wilted leaves to a mixerjar and pulse twice to form a coarse paste. Transfer the ground paste back to the pan fry a bit.

Add white pepper powder, cumin powder, turmeric powder, ginger powder and parsley to the greens along with corn flour fry all the ingredients for a minute.

Add two cups of warm water to the greens bring to a rapid boil allow to reduce and cook for five to eight minutes.

Remove the soup from flame once its reduced and serve hot. Garnish with lime juice, fresh cream or finely chopped carrots and enjoy this healthy soup 😊