Saturday, September 6, 2008

Ondelaga Chutney | Brahmi Chutney | Timare Bajji : South Canara Specialty

When I was in India, I had a pot full of home grown Brahmi leaves. It is given to infants & kids as it is said to increase their memory power & intelligence level. So, I was giving it to my son once in a while.

After coming to Singapore, I was cribbing that I dont get timare soppu here(Brahmi in English, Timare in Tulu & Ondelaga in Kannada).Thanks to Lakshmi(my orkut friend who is in Singapore) for guiding me in buying leafy vegetables in Singapore. I got to see lots of timare in vegetable shops in Singapore.

As I told in my previous post, I had not seen timare till I got married. I saw this chutney preparation first time when I went to my hubby's village(South Canara district, Karnataka, India). Brahmi is a creeper & grows in the fields just like any other weed. Whenever chutney or tambli needs to be prepared, they get it from the fields or surrounding areas. I have seen it in Singapore parks also. But, never got guts to pluck & prepare chutney with it.

Just to add, I never got timare soppu in Bangalore. I used to get it either from Mysore, Srirangapatna or from his native. Later, I got the root & started growing in a small pot in Bangalore.

Enough of flashback..,timare chutney recipe is very simple & can be prepared in less than 5 mins. It tastes great with rice, akki rotti or ragi rotti.

2 cups of timare (brahmi)
1/2 cup grated coconut
3-4 green chilli chopped
3 tablespoon curd/yogurt
salt to taste

For tempering:
1 teaspoon mustard seeds
1 teaspoon urad dal
3-4 curry leaves
1 red chilli (optional)
1 teaspoon oil

1. Add all the ingredients to the mixie jar & make a paste with it. Add little water if required. Scoop out the chutney onto a bowl
2. Add the oil in a small saute pan. When hot, add mustard seeds
3. After mustard seeds crackle, add urad dal , chopped curry leaves.
4. Add this tempering (tadka) to the chutney prepared. Mix & serve it with hot rice.

Note: Roots of Brahmi leaves are also added for the chutney. But, if you happen to buy it from shops, they remove the roots. But in villages when they pluck from fields & prepare, they add roots also. Chutney with roots will be more delicious...

Update: Pics are updated on 11/14/12


  1. ellinda kopy madidri idanella??? nangeno nimage idella cook madoke baratho illavo anta doubtu...
    Madhu tumba ne sanna agbitidhane so nimma cooking inda ne na ;-)

  2. @ Ashok,

    omme banni namma oorige, idella adige maadi hakthene :)
    Madhu sanna na??
    yava angle nalli nimage haage kanthare?

  3. neevu kariyodu heccho nanu baordu heccho... bande bartini nodebidona estu chennagi adige maadi haktira antha...
    by the way yaava oorinalli idhira ivaga???

  4. Is this the same as Budhina leaves.... Sushma.

  5. yenk thimare da chatni masth ista...yepala mangloreg poyeda thimare panthondu barre marepuji.

  6. Hello, you have a nice blog, introducing lovely recipes from Karnataka. Thank you!

    My version of the ondelaga chutney is a little different, though the fundamental ingredients are the same.

    Please stop by to check it:

  7. Its true that thimare/Brahmi is good for boosting n stimulating brain. It is not j8 limited for kids but for elders. Its better to eat thimari in its raw state early in morning.



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