1 teaspoon oil
1.5 teaspoon urad dal
1 tight cup vallarai keerai/Brahmi leaves
5 nos shallots/small onions
6-8 nos red chilies
1 teaspoon coriander seeds
a pinch of hing
¼ teaspoon cumin seeds
handful of curry leaves
¼ cup of freshly grated coconut
a small marble-sized tamarind
Salt to taste
- In a pan heat oil, crackle cumin,add urad dal and saute until they turn golden brown. Next add shallots and saute until translucent. followed by red chilies, coriander seeds, hing and curry leaves. Saute until coriander releases a nice aroma.
- Now add brahmi leaves and saute until the leaves wilt. Once the leaves wilt, take it off the stove. Let it cool completely. To this add coconut and tamarind.
- Take all the ingredients in a mixie, add salt and ¼ cup of water and grind it to a fine chutney.
- Serve the chutney along with idly/dosa or even with rice. I served it along Varagu arisi Idly/dosa.