Brahmi leaves: ½ cup (I used 4 cubes frozen leaves)
Grated coconut: 3/4th cup (fresh/frozen)
Buttermilk: 2 cups (we like the tambli thin like rasam)
Cumin seeds: 1 tsp (optional)
Green chilli: 1-2
Salt: According to taste
Coconut Oil: 1 tsp
Mustard Seeds: ½ tsp
Asafoetida: a pinch
Curry leaves: 4-6
Broken red chilli: 1 (optional)
- Grind together the brahmi leaves, grated coconut, cumin seeds, green chilli with little yogurt/curd. Prepare a very smooth paste with this.
- Mix the buttermilk with the chutney prepared. Add salt & mix well.
- Prepare the tempering by adding oil, followed by mustard seeds, curry leaves, broken red chilli & finally asafoetida/hing. Pour this tempering over the tambli prepared. Refrigerate it & use it within the next couple of hours with rice, pickle or papad.
Steps followed to freeze brahmi leaves:
Wash the leaves thoroughly, include the tender stem. Add very little water & prepare a puree out of the leaves.Pour the puree to the freezing tray.Once brahmi cubes are formed, store the cubes in the ziplock bags for up to a month.
One more brahmi recipe can be found here at my blog.