Brahmi is the Sanskrit name for the herb gotu kola. According to the website Medicinal Herb Info, this perennial plant is related to parsley and is native to Asia and the South Pacific. The stems and leaves are harvested and dried for use in capsules or as a tea. They can also be made into an extract. Be sure to consult your health care provider before taking gotu kola or any other herbal supplement.
Aids the Circulatory System
According to the University of Maryland Medical Center (UMMC), gotu kola is often used for venous insufficiency and varicose veins. The site describes two small studies that seem to confirm the herb’s effectiveness for these conditions. More research needs to be done before the herb can be recommended for this purpose.
Speeds Wound Healing
Gotu kola contains a compound known as triterpenoids, which seems to help wounds heal faster when applied topically. It also appears to help heal minor burns and psoriasis, according to the UMMC. However, as of 2010, this component of the herb has only been studied in animals, so more research needs to be done.
The UMMC describes lab studies that seem to indicate gotu kola’s ability to reduce anxiety and sharpen mental acuity in mice. As of 2010, there is not enough evidence to show that it has the same effect on humans.
According to the UMMC, a very small study of 13 women with scleroderma--an autoimmune disease that affects the skin, blood vessels, muscles and internal organs--seemed to show improvement when they took gotu kola. Their pain decreased and their finger movement ability increased. More studies need to be done to confirm this effect.
Acts as a Sedative
The Memorial Sloan-Kettering Cancer Center (MSKCC) suggests that gotu kola has a sedative effect on animals. More studies are needed before it can be suggested for use in humans with insomnia.
The MSKCC also says that another of gotu kola’s components, madecassoside, may be effective in helping prevent arthritis and myocardial infarctions, or heart attacks. There have been some promising lab studies for this use, but more research needs to be done to confirm these benefits.
Vallarai keerai Thuvayal
Recipes, Side Dishes · Green, Thuvayal, Vallarai Keerai
a wonder leaf well known as Bacopa in English, Brahmi in hindi and Mandukabrahami in telugu .In my last blog , I was mentioning about food as medicine. In that list this green has an important place. It has the potential to enhance intellect by enhancing memory development, learning and concentration.
Kashayam made out of it is called brain tonic in Ayurvedic medicine. I have heard people telling that the vallarai leaves are excellent for nerves. Usually in our street during exam days the ladies selling greens will bring lot of this keerai and will canvas to buy this telling ‘during exam time remembering capacity will increase’.
Today while I was making this thuvayal,my maid told that she will prepare this frequently to give it to her son who used to get fits often.so I guess this will be good for that also. In chettinad they make a nice thuvayal or chutney out of vallarai keerai which tastes yummy both with rice and Tiffin.To make people identify the keerai, I have placed a clear snap of the green alone
Vallarai keerai-2 cups(leaves alone)
Red chillies-3 or 4
Grated coconut-3 table spoons
Keep the kadai in the stove .In one table spoon oil add 1 teaspoon urudh dhal. When they turn golden brown add the chilies, onion, grated coconut and the green and sauté nicely till the green looses the green smell. Switch off the stove .Add the salt needed and the tamarind. After the mixture cools down grind it to a smooth paste using a mixie. In the end add the jaggery if desired and grind one round more.It will remove the little bitter taste of the green.If desired the thuvayal can be seasoned with ½ teaspoon mustard seeds and 1 teaspoon urudh dhal.