Brahmi Chutney Recipe: A Wholesome and Nutritious Side Dish
Brahmi Chutney is a flavorful, nutrient-rich South Indian side dish that’s packed with the goodness of Brahmi leaves. Known for their brain-boosting properties, Brahmi leaves are perfectly balanced with the nuttiness of coconut, the tang of tamarind, and the spice of dry red chilies. This chutney is an excellent addition to any meal, traditionally served with dosa or idli for a hearty and healthy breakfast.
Ingredients
Below is a detailed list of ingredients for Brahmi Chutney. Ensure you have all these ingredients ready for the perfect taste and texture.
| Ingredient | Quantity | Notes |
|---|---|---|
| Brahmi leaves | 1 cup | Fresh and cleaned |
| Coconut (grated) | 1/2 cup | Fresh coconut adds authentic flavor |
| White urad dal | 1 1/2 teaspoons | Provides nutty flavor and texture |
| Chana dal | 1 teaspoon | Balances the texture |
| Dry red chilies | 4 | Adjust quantity based on spice level |
| Asafoetida (hing) | A pinch | For an earthy aroma |
| Curry leaves | A few sprigs | Fresh curry leaves for authentic flavor |
| Tamarind | 12 grams | Adjust to your desired tanginess |
| Salt | To taste | Adjust as per preference |
| Coconut oil | 2 teaspoons | Essential for tempering |
Preparation and Cooking
| Step | Details |
|---|---|
| Preparation Time | 10 minutes |
| Cooking Time | 5 minutes |
| Total Time | 15 minutes |
| Servings | 4 |
| Cuisine | South Indian |
| Course | Side Dish |
| Diet | Vegetarian |
Nutritional Information
| Nutrient | Per Serving | Notes |
|---|---|---|
| Calories | ~60 kcal | Approximate based on ingredients |
| Protein | ~2 g | Primarily from lentils and leaves |
| Carbohydrates | ~6 g | Includes fiber from Brahmi leaves |
| Fat | ~3 g | From coconut and coconut oil |
| Dietary Fiber | ~2 g | From Brahmi leaves and lentils |
| Sodium | ~150 mg | Dependent on added salt |
Step-by-Step Instructions
Here’s how to make Brahmi Chutney in just 15 minutes:
-
Prepare the Brahmi Leaves:
- Begin by carefully cleaning and washing the Brahmi leaves to remove dirt or impurities. Pat them dry using a clean kitchen towel.
-
Heat the Oil and Temper the Spices:
- Heat coconut oil in a pan over medium heat.
- Add urad dal, chana dal, dry red chilies, curry leaves, and asafoetida to the hot oil.
- Stir frequently and roast until the lentils turn golden brown and aromatic.
-
Cool the Mixture:
- Turn off the heat and allow the tempered mixture to cool down to room temperature. This step is essential to avoid overheating the grinder later.
-
Grind the Chutney:
- In a blender or mixer grinder, combine the cooled tempering, grated coconut, Brahmi leaves, tamarind, and salt.
- Add a small amount of water to achieve the desired consistency. Grind the mixture into a smooth paste.
-
Serve and Enjoy:
- Transfer the prepared chutney to a serving bowl.
- Serve it fresh with ghee dosa, idli, or your choice of South Indian breakfast dishes.
Serving Suggestions
- Brahmi Chutney pairs exceptionally well with ghee-laden dosas, soft idlis, or even as a spread for sandwiches.
- For an extra indulgence, drizzle some warm ghee over the chutney before serving.
Cooking Tips
- Freshness Matters: Always use fresh Brahmi leaves and coconut for the best flavor and maximum nutrients.
- Customize Spice Levels: Adjust the number of dry red chilies based on your heat tolerance.
- Storage: Brahmi Chutney stays fresh for up to two days when refrigerated in an airtight container.
Brahmi Chutney is more than just a condiment—it’s a flavorful and healthful accompaniment to enrich your meals. Try this easy recipe and delight in its unique taste and numerous health benefits!
