Vallarai Keerai Peas Poriyal Recipe

By | Published | Side Dish, Spinach | 2 Comments

Vallarai Keerai

Ingredients:
Vallarai Keerai – 1 cup, cleaned, washed, chopped
Small Onions – 1 cup, chopped
Green Chillies – 8, chopped
Red Chillies – 3, chopped
Tomato – 1 cup, chopped
Green Peas – 1 cup
Capsicum – 1/4 cup, chopped
Pepper Powder – 2 tsp
Salt as per taste
Oil as required

Method:
1. Heat oil in a pan over medium flame.
2. Saute the onions for a minute or two.
3. Now add the green chillies, red chillies and tomatoes.
4. Stir and mix well.
5. Add the keerai, green peas and mix well.
6. Pour 1 cup of little water and bring to a boil.
7. Add salt and cook till all the water has been absorbed.
8. Add chopped capsicums and cook for a minute or two.
9. Sprinkle pepper powder and mix well.
10. Remove to a serving bowl.
11. Serve hot as a side dish to idli or dosa.

Tip: If you want this to be a bit more gravy, add a little bit more water.

image credit: Kavithavin Kaivannam

Vallarai Keerai Peas Poriyal, 3.0 out of 5 based on 1 rating
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2 thoughts on “Vallarai Keerai Peas Poriyal

  1. Praveen Kumar said on March 19, 2013 at 10:07 am

    Hi,

    The Telugu name for Vallarai Keerai is Mandukabrahami.
    In Hindi it is called Bengsaga or Brahmi, In Bengali it is called Thulakudi and in Gujarati it is called as Khandabrahmi.

    You can boil them both but ensure they dont become too mushy.

  2. SHOBHANIVAS said on March 19, 2013 at 9:55 am

    its a new thing to try..but i want to know the telugu name for vallara keera… is it ok if we boil the leaf (KEERA) and peas get cooked together… if the peas are precooked and added i think the nutrition value will not be lost according to my idea.. any ways thank u.

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