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 ..


Smitha Kalluraya
Course Side Dish
Cuisine south indian
Servings 4 serving


  • 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


  • 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


  • 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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  • Reply
    Vibha Sp
    January 28, 2014 at 8:58 am

    Nice chatny never tasted i have to try once 🙂

  • Reply
    Priya Anandakumar
    January 28, 2014 at 9:32 am

    Super healthy and lovely chutney sis, I miss those type of leaves here….

  • Reply
    Aysha Dileen
    January 28, 2014 at 3:23 pm

    Very new chutney to me.Will surely try

  • Reply
    Sathya Priya
    January 28, 2014 at 5:35 pm

    Parcel me some smitha.Really nutritious and very very different chutney ..

  • Reply
    Subha Bose
    January 28, 2014 at 8:10 pm

    Healthy and yummy chutney, nice clicks.

  • Reply
    sangeetha pn
    January 29, 2014 at 11:32 am

    healthy n yummy chutney!

  • Reply
    September 12, 2016 at 3:10 pm

    Are those a different kind of brahmi plants? I have brahmi plants (bacopa monnieri) in my aquarium and the plants and leaves look totally different.

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