Bhringaraj Thuvaiyal

#BhringarajThuvaiyal  #KarisalangkanniThuvaiyal : #Bhringaraj is the Sanskrit name for #Karisalaankanni or #Karisalangkanni in Tamil. It is one of the widely used herbs in Ayurveda.
There are three varieties of bhringaraj. They are white, blue and yellow.
The white generally grows as weeds in all places and blue one can be found only in hilly area.
The yellow one is not found in the wild and generally grown in homes for its medicinal value.

The scientific name of white and blue karisalaankanni : Eclipta prostrata [ old name Eclipta alba ]
The scientific name of yellow karisalaankanni : Wedelia chinensis [ or Wedelia calendulacea ]

This herb is a hair and skin conditioner according to Siddha and Ayurveda medical systems.

Source : http://www.hindu.com/2000/04/02/stories/1302048d.htm

In my garden this white variety has grown abundantly forming a nice bed with beautiful white flowers.

I first thought of making lentils using karisalaankanni. But the leaves seem to be rough and not soft like other greens. So I decided to prepare a thuvaiyal [ chutney ] with these leaves.

Ingredients :

3/4 cup                                     Bhringaraj [ Karisalaankanni ]

1                                               Red Chilly

1 Tsp                                        Black gram

8                                               Black Pepper

1/4 Tsp                                     Coriander seeds

5 cloves                                    Garlic

Small marble size                      Tamarind

1/2 Tsp                                   Salt [ adjust ]

1 Tsp                                      Gingelly oil [ till/sesame oil]

Method :

• Wash karisalangkanni in water well and allow to dry.
• Keep aside.
• Keep a kadai with 1/2 tsp of oil over a slow flame.
• Fry red chilly, urad dal [ black gram ], coriander seeds and pepper.
• Transfer into a bowl.
• Now add 1/2 tsp of oil into the same kadai.
• Saute the leaves for 1 or two minutes or until the leaves become soft.
• Take care not to over cook and change the color of the leaves.
• Allow to cool down to room temperature.

• Grind into a smooth paste in a blender.
• Transfer into a serving bowl.

Take white rice in a plate. Add a tsp full of prepared thuvaiyal and pour a tsp of gingelly oil.

Mix well and have with murungaikai sambar and any stir fry/curry.

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Tamil : Vallarai chutney English :  Centella Chutney

Tamil : Poduthalai thuvaiyal English : Purple Lipia Chutney

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For tasty accompaniments

Chutney Recipes

Ideas for tiffins and other dishes

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