Saturday, June 6, 2009

Brahmi Thuvayal

My mom-in-law’s native is a small village near Hebri, Karnataka, India. I feel, she has lived her life as a princess there with 7 brothers & 4 sisters. Yes, you read it right; my hubby’s maternal grandparents had 12 children. That village belongs to the Kudremukh National Park & is amazingly beautiful.

Their house is a small palace with greenery & stream surrounding it. One can hear the water flowing in the stream while cooking in the kitchen, isn’t that bliss? Here is the view of the stream from kitchen.

This is the land that introduced me to a lot of herbs/vegetables like Brahmi, Punarpuli, Vaatehuli etc. I am a crazy fan of Brahmi(popularly known as Gotu Kola) since then. I keep exploring for more & more Brahmi dishes. This herb never disappoints me in whatever dish I put it in. I have used this to garnish my stir-fry too.

Coming to this brahmi recipe, this recipe is from my friend. She passed this recipe during one of our usual chatting sessions, however I have made some changes to it (as expected, my hands start itching if I don’t make modifications to the original).

Brahmi leaves: 2 cups (I used 6 cubes of frozen Brahmi).
Urad dal: 1 tbsp
Red chilli: 2
Tamarind: 1 big grape sized
Grated coconut: 2 tbsp (optional, this was not in the original recipe)
Jaggery: a pinch (optional, this was not in the original recipe)
Oil: 1 tsp
For tempering:
Oil: 1 tsp
Curry leaves: 1 string (6-8 leaves)
Mustard Seeds: ¼ tsp
Asafetida: a big pinch


  • Wash the brahmi leaves & pat them dry.

  • Heat oil in a broad pan, when oil is hot, add udal dal, when urad dal turns golden brown, add red chillies & fry for 20-30secs. Follow, red chillies by brahmi leaves & saute until soft (becomes dark green).

  • Allow the leaves to cool completely. Once cooled, grind the leaves together with coconut, tamarind, jaggery & salt without adding much water (add few drops of water only)

  • Heat oil in a pan, when oil is hot, add mustard seeds, followed by curry leaves & asafetida. Then add the paste prepared & saute till all water is absorbed (3-5 minutes).

  • Allow the chutney to cool & this can be stored in the refrigirator for 3-5 days. Goes well with curd rice, akki rotti & dosas.

This thuvayal & brahmi tambli goes to "SWC: Cooking with Greens" hosted by Sowmya of Creative Saga & to Lakshmi who is the creator of the event.

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