Home VegetarianSide Dish Vallarai Keerai Peas Poriyal

Vallarai Keerai Peas Poriyal

Published under: Side DishSpinach

Vallarai Keerai

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

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


SHOBHANIVAS March 19, 2013 - 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.

Avatar of Praveen Kumar
Praveen Kumar March 19, 2013 - 10:07 am


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.


Leave a Comment

Editors' Picks