Brahmi leaves, also known as Centella asiatica or Indian pennywort, is a herbaceous plant used in Indian cooking and as a medicinal herb according to Ayurveda. Brahmi is popularly known for its memory enhancing property. Centella is the English name. It is called Brahmi in Telugu and Sanskrit, Ekpani in Konkani, Ondelaga soppu or timare in Kannada, Vallarai in Tamil, Muthil in Malayalam, Gotu Kola in Sri Lankan language Singhalese. Born and raised in the village, I feel good while writing these posts. Some childhood memories about my grandmother and parents telling me why we should eat ekpani or any greens:
Its anti-inflammatory property makes it useful for respiratory issues like throat pain, congestion, cold, sinusitis, and bronchitis. It is given to kids as a brain tonic 🙂 You eat these leaves, and your memory supposedly improves, and you will score well in exams is all that I remember the most 🙂 Brahmi hair oil helps in hair growth and prevents hair loss. Stay tuned. A beautiful hair oil recipe is coming up soon on my blog.
Brahmi leaves are bitter when eaten raw. If you can tolerate that, you are free to chew it raw. You can use them in chutneys or tamubli like the one given below. You can also add a few Brahmi leaves while making tea or simply crush and drizzle some honey and eat it. It is a Dwadashi special in my house. Every year if you come on this day, i.e., the day after Ashadi Ekadashi, you will get to eat special mooga gashi (green moong dal curry) along with ekpani chutney for lunch and khotto (idli batter steamed in jackfruit leaves) for breakfast. This is a tradition at our house.
The best part of making this chutney is that no cooking is involved, and with a few basic kitchen ingredients, the chutney or tambuli is ready in less than 5 minutes. 2 Big handfuls of Brahmi leaves or Ekpani 1 cup Grated coconut 1 inch Ginger pieces 5 Green chilies (adjust to taste) 1 small ball of Tamarind (approx 1 tbsp) 2 tablespoon Jaggery ½ to 1 teaspoon Salt, adjust to taste
Nicely wash the ekpani or Brahmi leaves in water. In a blender, add the washed Brahmi leaves with very little water (optional, approx 1 or 2 tbsp) and blend for a few seconds. To this, add grated coconut, ginger, green chilies, tamarind, jaggery, salt with very little water and blend to form a thick, smooth paste. The chutney is ready. Transfer it to a serving bowl and keep it in the refrigerator till you are ready to use.
Tips:
Because you are adding coconut, this chutney tastes good when prepared and eaten fresh. You can use dry (desiccated) or fresh or frozen coconut. Adjust all the ingredients to taste. Secret tip: More the leaves better the taste and flavor. See the amount that I add here.
Recipe card
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