Monday, September 12, 2011

Chutney from Ondelaga or Brahmi leaves

In one of my earlier articles, I introduced the Ondelaga, Saraswathi plant, or Brahmi plant. This plant has plenty of healthy leaves that I plucked yesterday. I made chutney from those leaves today.

Remember that the ondelaga leaves are bitter, but the leaves have medicinal properties. Well, yes, not all that tastes sweet is good for health. Please grow this plant at your garden, and try to use the leaves in a dish at least once a week. Improves memory. Especially great for kids. :-)

You can add a few leaves into the green sambar. You can roast the leaves with a drop of ghee, and then eat raw or add to curds. You can make thambulli or chutney. The recipe that I follow to make the chutney is as follows:

1 hand-full roasted ondelaga leaves (roast with ghee)
2 green chillis (dry roasted)
Half inch ginger
7-8 fresh curry leaves
2 teaspoons fried gram
1 hand-full (or more) freshly grated coconut
1 or 1.5 inches jaggery
1 teaspoon cumin seeds
1 teaspoon mustard seeds
A pinch of asafoetida (hing)
A few drops of lemon juice or tamarind juice
2 tablespoons of oil (sunflower or groundnut)
1 cup curds

Grind ondelaga leaves, coconut, jaggery, salt, chillis, fried gram, and tamarind in a mixer. Add a little water to the mixer to get a fine paste. Put the paste in a vessel. In a pan, add oil, and then asafoetida, mustard seeds, cumin seeds, and curry leaves. Turn off the heat, and keep the pan aside to cool.

After the pan cools, add the seasoning to the paste. Mix well. Taste it; if it's bitter, add a little more jaggery but do not make it too sweet. Add the churned curds, and then mix well. Serve it with idlis, dosas, rice, or indian bread. You can also use the chutney in sandwiches or rolls.

Chutney from Ondelaga or Brahmi leaves served with Idlis
Enjoy the new taste!



  1. Thank you for this wonderful recipe. Now I will have to hunt for Brahmi leaves in my city.

  2. Looks delicious! I have not tried this dish, but I am anxious to try it. A friend of mine just made chutney with figs, and it came out very well.

  3. You are very welcome, Anita. Those leaves have a slightly strong taste, and blending them with other ingredients can be an interesting exercise. But when the taste grows on us, ah, then every dish cooked with the leaves tastes good. :D

    Thanks, SB. Chutney with figs? Sounds yum. Can you please ask you friend to share the recipe? Here, we prepare chutney with dates. That's yum too.

  4. Oh...thank you asha. we get lots of Brahmi leaves in Coorg. I would like to share Kodava (Coorg people called as) special CHAKKE KURU PAJJI means Jack fruit seed chutney. Remove the outer skin of 15 or 20 seeds, possible can take out the brown skin either before cooking or after cooking. Cook it in the cooker for 15minutes with little salt. take quarter portion of coconut, small green chilli grind well then add boiled seeds again grind till it become fine paste. Take little ghee in the pan heat it add musted seed and the paste add little water. Heat till it starts boiling take out from the stove then add little lemon juice and have with rice roti, chapati, dosa etc. JYOTHAMI.

  5. Thanks, Jyothami! I have noted down the recipe; will definitely try it. Why don't you start a food blog about Kodava dishes?


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