Vallarai keerai/Brahmi leaves are the gift of nature. It contains powerful antioxidants and boost brain function. It may help reduce inflammation and also prevents anxiety and stress. It plays a vital role in diabetic patient’s diet to lead a healthy life. Also helps to get good sleep.

In a beauty side,the oil of this leaves helps to treat the dry scalp and rejuvenating it to get a healthy hair. This medicinal herb aids cell renewal and regeneration.It restores youthfulness .

Coming to the point let us get in to the recipe.

Course : Chutney

Cuisine : South Indian

Recipe from : Author

Serves : Approximately 3 serves.

Preparation time : 5 minutes

Cooking time : 10 minutes

Total time : 15 minutes

Ingredients :

* vallarai keerai – 1 bunch ( approximately 2 hand full of leaves)

* Shallots/Pearl onions – 15 to 20 nos

* Garlic – 4 or 5 cloves

* Curry leaves – 2 strings

* Urad dal – 1 tblspn

* Channa dal – 1 tblspn

* Coriander seeds – 1/2 tblspn

* Cumin seeds – 1/2 tblspn

* Black Pepper – 1 tspn

* Red chilli – 2 ( as per your spice level)

* Coconut – 1cup ( reduce or increase as per the taste)

* Tamarind – 1 small ball ( cherry fruit size)

* Oil – 2 tblspn

* Salt to taste

Preparation Instructions :

1. Heat a kadai or pan with 1 tblspn of oil then add urad dal, Channa dal, coriander seeds, cumin seeds, black pepper, red chilli and saute it for a minute.

2. Then add the Shallots ,Curry leaves, garlic and saute it until the small onion color changes slightly and transfer it to a plate.

3. In the same pan add another spoon of oil and vallarai keerai and saute it in medium flame. After a minute or two add some salt and saute it.

4. Roughly after 5 minutes the leaves will shrink and then add the tamarind and shredded coconut and saute it and immediately switch off the stove ( the pan heat is enough for coconut to get fried).

5. Add all the above cooled items in a mixer jar and grind it smoothly. The Chutney is ready to serve.

Steps In Pictures:

1. Heat a kadai or pan with 1 tblspn of oil then add urad dal, Channa dal, coriander seeds, cumin seeds, black pepper, red chilli and saute it for a minute.

2.Then add the Shallots ,Curry leaves, garlic and saute it until the small onion color changes slightly and transfer it to a plate.

3. In the same pan add another spoon of oil and vallarai keerai and saute it in medium flame.

4. After a minute or two add some salt and saute it.

5. Roughly after 5 minutes the leaves will shrink and then add the tamarind and shredded coconut and saute it and immediately switch off the stove ( the pan heat is enough for coconut to get fried).

6. Add all the above cooled items in a mixer jar and grind it smoothly. The Chutney is ready to serve.

Note of the dish:

1. Instead of shallots,we can use onions also.

2. We can increase the dal quantity a little bit to increase the quantity of chutney.

3. Garlic is mainly used to avoid digestive problems and gastric problems,so no need for asafoetida. Incase of your need, it is purely fine to add.

Try it out upcoming chefs.