Brahmi herb chutney

Brahmi herb or Centella Asiatica, has been used as a medicinal herb for thousands of years in India, China and Indonesia. Its ability to improve mental clarity and revitalize brain cells is phenomenal. Centella Asiatica herb is one of the dominating herbs for stimulating the nerves hence this plant is primarily known as a brain food in India. These tiny round frilly leaves are green and taste strong when eaten raw, and taste a little like mint leaves. Try making this chutney atleast once a week, especially for your kids.

What you need: Serves 4
1/2 coconut (fresh/dry, chopped or grated)
25-30 leaves of fresh brahmi herb (ondhelaga soppu)
2-4 sticks of fresh cilantro
4-6 green chillies
2-4 tsp channa dal (kadale poppu) 
2-4 garlic petals
1tsp fresh tamarind/1/4 tsp tamarind paste
For the tempering:
¼ tsp fresh ginger finely chopped
Few curry leaves finely chopped
½ tsp ural dhal

1/4  tsp mustard seeds
Salt to taste.

In a blender, add brahmi leaves, cilantro, green chilies, garlic, tamarind, channa dhal and salt. Grind them all together with a little water, to a slightly coarse and thick consistency. You may temper it with a little chopped ginger, mustard seeds, curry leaves and uddina bele (ural dhal). Sprinkle some powdered hing. Tastes great with dosa, idli, chapathi and rotis. Enjoy!