How to Make Brahmi (Gotu Kola) Chutney or Sauce
The Importance of Brahmi & How to Make this Chutney/Sauce
Brahmi (gotu kola) is one of the most powerful tonics in Ayurveda. Traditionally, brahmi leaves are used to help boost memory and intelligence, and to relax the central nervous system. Even now we give children brahmi to drink because it can increase the brain's power. Brahmi has many names like Ondelaga, Timare, Uraga etc.
You can use all parts of this plant, including the root. Sometimes this root is bitter. I used brahmi leaf and the stem in this recipe.
An Overview of Making Brahmi Chutney:
Nicely wash this herb. Separate the leaves and the stem. Discard the portion of the stem touching the root. Roughly chop the stem. Keep aside. Heat some oil in a small hand pan. Roast a teaspoon of white lentil, 1/4 teaspoon coriander seeds, and 3-4 dry red chilies. Take brahmi leaves, chopped stem, roasted lentil, red chili, coriander seeds, a half cup of grated coconut, a small piece of tamarind, and some salt in a mixer grinder. Grind them together, adding some water to get a semi-solid sauce.
Boiling the sauce:
Transfer this chutney or sauce to a vessel. Add 2 table spoons of chopped onion. Boil them together for 4-5 minutes. Brahmi chutney is ready.
Take some oil in a small hand pan. Add mustard seeds. Let them crackle. Add white lentil(split black gram), broken garlic cloves, and curry leaves. Fry till the lentil turns golden. Pour it on the chutney. Mix it at the time of serving. Yummy, flavorful brahmi chutney or sauce is ready to serve!
Cook Time for Brahmi chutney
Ingredients to Make Brahmi Chutney
- 1 bowl brahmi leaves and stem, washed and roughly chopped
- 1 cup grated coconut
- blueberry size tamarind, soaked in water for 20 minutes
- 4 red chilies, broken
- 1/8 tsp coriander seeds
- 1/4 tsp white lentil(split black gram)
- 2 tsp oil
- 1/2 cup onion, finely chopped
- 1/2 tsp mustard seeds, for the tempering
- 6 curry leaves, for the tempering
- 1/4 tsp split black lentil, for the tempering
- 1/2 tsp or a little more salt, as per taste
- 8 garlic cloves, broken, for the tempering
Step-By-Step Instructions and Images for Making Brahmi (Gotu Kola) Chutney/Sauce
- Wash brahmi leaves and stem. Roughly chop them.
- Heat 1 tbsp oil in a small hand pan. Add white lentil, coriander seeds, and broken red chilies. Fry them till the lentil turns golden.
- Take chopped brahmi, grated coconut, fried lentil, fried red chili, coriander seeds, soaked tamarind, and salt in a mixer grinder. Grind together, adding some water to get a near-smooth sauce. Transfer it to a steel vessel.
- Heat the vessel with the sauce. Add chopped onions. Mix well. Boil it for 3-4 minutes. Turn off the fire. Brahmi chutney is ready. Now you have to add garlic tempering.
- Heat 1 tbsp oil in a small hand pan. Add mustard seeds, white lentil, broken garlic cloves, and curry leaves. Fry them till golden brown, turning them occasionally to ensure uniform cooking.
- Pour the tempering on the chutney. Mix it while serving. This will help to keep intact the crunchiness of the fried garlic.
- Brahmi chutney with garlic tempering is ready to serve. Eat it with hot rice, pancake, or flatbread. Enjoy the unique taste!
Some Important Information about Brahmi Chutney/Sauce
1. Boil the chutney just to get rid of the raw smell. Simmer only for 4-5 minutes on low fire to keep the onion crunchy. Also, over boiling destroys the nutrients.
2. Garlic tempering is optional. If you don't like garlic, you can make a plain tempering without garlic. But, adding garlic suits well for this chutney.
3. Add less water to keep the chutney thick.