Vallara keerai thuvayal/Brahmi /Asiatic Pennywort chutney

Vallarai keerai  has therapautic  properties and used in Ayurvedic medicines, it usualy said it improves memory power. When we where kids my mom used to cook this thuvayal, and especially during our exams . I have a small veggie patch  have lot of this pennywort,  so decided to do this chutney.
                                         

Ingredients:
120 gm of pennywort leaves
1 inch ginger
1 tbsp of urad dhal
2 tsp of  chana dal
1/2 tsp of pepper
1-2 red chilli
1 tbsp of coconut
2-3 shallots
1 cherry tomato
1 tsp of tamarind paste
2 tsp of oil
pinch of asafotedia


Method:

• Heat the kadai add oil, add ururd dal and channa dal fry them until light brown , add asafotedia ,red chilli,pepper fry for few seconds and transfer it to the mixie jar/food processor.
• In the same kadai add shallots fry till it turns pink.
• Add tomato( roughly cut) ,ginger, coconut fry for a minute and transfer all the contents to the jar.
• Now add pennywort leaves and whilst them, add to the jar with salt and tamarind paste.
• Grind it with 1 tsp of water.
• Serve with hot rice and clarified butter.