Brahmi Chutney By Chef Kavitha Andrade
Brahmi (Centella Asiatica) also commonly known as Gotu Kola, Indian Pennywort, Thimare, Saraswati Soppu, etc.
Brahmi chutney (Centella Asiatica) is a traditional and nutrient-rich side dish/condiment made using brahmi leaves, stem often the roots—known for medicinal benefits that support brain health and mental calmness. The leaves, stem and roots are washed and ground together with coconut, cumin seeds, green or red chilies, garlic, tamarind, and salt, resulting in a tasty chutney usually served alongside rice, idlis, or dosas.
Ingredients:
- 5–6 stems of brahmi (including leaves, stems, and roots)
- 3 tablespoons freshly grated coconut
- 1/8 teaspoon roasted cumin seeds
- 2 garlic pods (with skin)
- Marble-sized piece of tamarind
- 1 red chili (can substitute with green chili)
- Salt to taste
- Tempering
- 1 teaspoon coconut oil
- 1 sprig of curry leaves
- 2 crushed garlic cloves (with skin)
Method:
Thoroughly wash the brahmi stems, leaves, and roots to remove all dirt and mud.
In a blender, combine the brahmi (including stems and roots), grated coconut, roasted cumin seeds, garlic pods, tamarind, red chili, and salt. Add a little water and blend into a smooth, thick paste.
Adjust salt to taste.
To enhance the flavour, prepare the tempering: Heat coconut oil in a small pan over medium heat.
Add the crushed garlic pods and curry leaves to the hot oil. When the garlic turns brown and the curry leaves wilt, immediately pour the tempering over the chutney.
Enjoy!
