Follow these steps for perfect results
Brahmi leaves
cleaned and washed
Fresh coconut
grated
White Urad Dal (Split)
Chana dal (Bengal Gram Dal)
Dry Red Chillies
Asafoetida (hing)
Curry leaves
Tamarind
Salt
to taste
Coconut Oil
Clean and wash brahmi leaves.
Heat coconut oil in a kadai.
Add urad dal, chana dal, red chillies, curry leaves, and asafoetida to the hot oil.
Fry the spices until the urad dal and chana dal turn golden brown.
Allow the roasted spices to cool to room temperature.
Transfer the cooled spices to a blender or mixer.
Add salt, tamarind, coconut, and brahmi leaves to the blender.
Grind to a smooth consistency, adding a little water as needed.
Serve the Brahmi Chutney with rice, dosas, idli, or roti.
Expert advice for the best results
Adjust the number of red chillies to your spice preference.
Roast the dals and spices on low heat to prevent burning.
Add a small piece of ginger for extra flavor.
Everything you need to know before you start
5 mins
Can be made 1-2 days ahead and stored in the refrigerator.
Serve in a small bowl alongside the main dish. Garnish with a sprig of curry leaves.
Serve with rice, dosa, or idli.
Enjoy as a side dish with South Indian meals.
The spices in the chai complement the chutney's flavors.
A cooling lassi balances the spice.
Discover the story behind this recipe
Brahmi is considered an important herb in Ayurveda.
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