How to Make Brahmi (Gotu Kola) Chutney or Sauce
The Importance of Brahmi
The brahmi herb, also called gotu kola, is used to make 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's said to increase the brain's power. Brahmi has many other names, as well, including ondelaga, timare, and uraga.
You can use every part of this plant, including the root, although sometimes the root is bitter. In this recipe, I used the leaf and the stem.
- 1 bowl brahmi leaves and stems, washed and roughly chopped
- 1 cup grated coconut
- 1 blueberry-sized tamarind, soaked in water for 20 minutes
- 4 red chilies, broken
- 1/8 teaspoon coriander seeds
- 1/4 teaspoon white lentil (split black gram)
- 2 teaspoons oil
- 1/2 cup onion, finely chopped
- 1/2 teaspoon mustard seeds, for the tempering
- 6 curry leaves, for the tempering
- 1/4 teaspoon split black lentil, for the tempering
- 1/2 teaspoon or a little more salt, as per taste
- 8 garlic cloves, broken, for the tempering
- Wash brahmi leaves and stems. Roughly chop them.
- Heat 1 tablespoon oil in a small hand pan. Add white lentils, coriander seeds, and broken red chilies. Fry them until the lentils turn golden.
- In a mixer or grinder, add chopped brahmi, grated coconut, fried lentils, fried red chili, coriander seeds, soaked tamarind, and salt. Grind together, adding some water to get a near-smooth sauce. Transfer the mixture to a steel vessel.
- Heat the vessel with the sauce. Add chopped onions. Mix well. Boil it for 3 to 4 minutes. Turn off the fire. Brahmi chutney is ready. Now you have to make the garlic tempering.
- Garlic tempering: Heat 1 tablespoon oil in a small hand pan. Add mustard seeds, white lentils, broken garlic cloves, and curry leaves. Fry them until golden brown, turning them occasionally to ensure uniform cooking.
- Pour the tempering on the chutney. Mix it while serving. This will help to keep the crunchiness of the fried garlic intact.
- The brahmi chutney with garlic tempering is ready to serve. Enjoy with hot rice, pancakes, or flatbread.
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- Boil the chutney to get rid of the raw smell. Avoid over-boiling it; only simmer it for 4 to 5 over low fire to keep the onion crunchy. Over-boiling also destroys the nutrients.
- The garlic tempering is optional. If you don't like garlic, you can make a plain tempering without garlic. However, garlic is well-suited to this chutney.
- Add less water to keep the chutney thick.