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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