Ondelga chutney is a quick, tasty and healthiest chutney to serve as an nutritional side dish for any south Indian breakfast dishes like Idli, dosa, paddu or rotti’s. Brahmi is actually a medicinal herb that grows in the fields and is a powerhouse of nutrients. Its known as ondelaga in Kannada, thimare in Tulu and Vallarai in Tamil. It has been extensively used in Ayurveda. It is said that Brahmi leaves when consumed early morning in empty stomach boosts memory power and also has numerous health benefits. This is a traditional recipe passed from generations, taste great with Idli, dosa or with any breakfast dishes.
Ondelga (Brahmi) – 15 to 20 leaves
Coconut – 3/4 cup
Coriander – few strands
Cumin – 1/4 tsp
Garlic – 2 cloves
Green chilli – 1 or 2 (adjust to your taste)
Jaggery – marble size ball
Tamarind – 1 small piece
Roasted gram – 2 tsp
For tempering –
Mustard – 1/4 tsp
Curry leaves – 1 spring
Dry chili – 1 break into small pieces
Asafoeitida – 1 pinch (powdered)
Oil – 1 tsp
Rinse coriander and Brahmi leaves, drain the water in it.
Heat a pan by adding little oil in it, when it is hot add Brahmi leaves, saute for a minute
Remove from the flame, allow it to cool
Add all the other ingredients in a blender, blend it to a paste by adding water to grind, blend it to regular chutney consistency.
Heat a tadka pan by adding little oil in it, when it is hot add mustard seeds, allow it to sizzle, and urad dal, fry until it turns to golden brown in colour, add asafoeitida and curry leaves, saute, remove from the flame, add the prepared seasoning to chutney, mix it well
ENJOY nutritious Brahmi chutney with any breakfast dishes.
You can fry or saute Brahmi leaves in oil or you can add raw (tender) leaves while blending chutney which is also another method of preparing this recipe.