THIMARE CHUTNEY / BRAHMI CHUTNEY

Hi Friends,

Today i have a quick,tasty ,very very healthy chutney to share with you all – that’s ” Brahmi Chutney  / Thimare Chutney ( as in Kannada ) “. Brahmi Chutney can be made in various methods,but this recipe is a traditional one from my region. Brahmi is actually  a medicinal herb that grows in the fields and is a powerhouse of nutrients.Its known as ondelaga / thimare in kannada and Vallarai in Tamil.It has been extensively used in Ayurveda. It is said that Brahmi leaves when consumed early morning in empty stomach boosts memory power and intelligence level.It has many other medicinal values like it helps in growth of nerve cells,helps in the cure of epilepsy,helps in hair growth when added to hair oil,helps in decreasing dandruff,helps in curing certain skin infections,improves digestive capacity etc.

Today’s recipe Brahmi chutney is a simple nutrient dense dish thoughtfully prepared by our clever ancestors.I doubt if youl get this kind of humble dish in any restaurant. Publishing simple,easy,home cooked vegetarian dishes serves the sole purpose of this blog..I’ve to thank my blog which is helping me to pen down all these good traditional yummies passed through multiple generations.

Here foes the recipe for one of the easiest rice accompaniment that can be prepared in a jiffy.

You can also check Brahmi thambli ..

THIMARE CHUTNEY

Smitha Kalluraya

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Course Side Dish

Cuisine south indian

Servings 4 serving

Ingredients

 

• 1 cup Brahmi Leaves with stems
• 1/2 cup grated coconut
• 1 1/2 tsp Urad Dal black gram
• 1 tsp Chana Dal Bengal Gram
• 4 - 6 Dry Red chillies
• a pinch Hing
• Curry Leaves, - few
• grape size Tamarind, - size
• Salt
• 1 - 2 tsps Coconut Oil

Instructions

 

• Clean and wash brahmi leaves.
  
• Take a kadai / frying pan. Add urad dal, chana dal, red chillies ,curry leaves and hing. Fry them in oil till urad dal n chana dal turns golden brown in color.Allow it to cool.
  
• Transfer roasted masala to a blender / mixer. Add salt , tamarind , coconut and brahmi leaves. Grind to a smooth consistency by adding little water.
  
• Transfer to a serving bowl. Goes well with hot rice / dosa / idly / Paniyaram / adai / Karnataka style rotti
  

Notes

NOTE :

• I prefer adding raw brahmi leaves to the chutney to get maximum benefits out of it. If  u want you can also roast it a bit and later grind it along with masala.
• Those who do not have access to fresh herb , can buy the powdered version of this herb , which is available these days in any ayurveda shops / organic stores.

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