Vallarai Thokku (Asiatic Pennywort) – 100g

Vallarai is the herb Tamil households have always associated with memory and mental sharpness, and this thokku is the easiest way to eat it regularly. The leaves are cleaned, ground and cooked slowly in wood-pressed groundnut oil with tamarind, mustard, fenugreek, chilli and asafoetida until the oil separates and floats on top.

Eat it with hot rice and a spoon of ghee, with curd rice, or spread on dosa and idli. A teaspoon is enough per meal.

Important: the layer of oil on top is what preserves the thokku. Do not stir it in or pour it off — always keep it sitting above the thokku, take portions with a clean dry spoon, and the jar will keep well for its stated life. Refrigerate after opening.