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Tuesday, November 11, 2008

Thimare Chutney

1/2 cup grated Coconut
1 bunch of Brahmi leaves / Thimare
Small grape sized Tamarind
Small piece of Ginger
1-2 Green Chillies
Salt to taste
1/2 Red Chilly
1/4 tsp Mustard seeds
3-4 Curry leaves
1 tsp Oil

Put grated coconut, green chillies, tamarind and ginger in a mixer. Add enough water and grind it to smooth paste. (If it is frozen coconut, add hot water while grinding.) Add brahmi leaves and grind them together for about 2 mins. Pour the ground mixture in a vessel, add enough salt and water(If required).

Add oil and mustard seeds in a pan. Once it starts spluttering, add curry leaves and add it to chutney vessel. It goes well with rice and dosas.


Savi-Ruchi said...


I didnot know that you could add tamarind to timare chutney, I only add curd for timare chutney preparation. Thanks for sharing this information.

gvg said...

Hi Krishnaveni,
I just happened to see this blog. I'm also in Folsom. If you remember I had met you in Oak Chen park! I recognized you from picture. I was browing through your recipe and was very happy to see the kind of recipes my mom makes regulary especially Thimare chtney from brahmi grown in backyard. There is no difference in ho my mom makes this! Awesome posts on south canara adige's! We will meet up sometime...

Krishnaveni said...

@ GVG,

Thanks for the nice words..:)
Are you the one in the Kannada family I had met around 3-4 months back in Oak Chan park?

Unknown said...

hai, i am regular follower of your recipes. For timire chutney can u please let me know when to add soppu, u missed out to tell it may be. should we fry and grind or what?
thanks for all the wonderful recipes.

Krishnaveni said...

No need to fry the Thimare/Brahmi leaves. I have updated the recipe section.
Thanks for reminding.:)