Karano Chutney | A Nutrition Packed Super-Food Chutney
During my recent visit to one of the Indian store in Munich, my eyes fell on a pack of herbs which isn’t found regularly in these stores here. It looked quite familiar to something I had been longing to savour for sometime now but I wasn’t quite sure it is what I think it is. A quick whatsapp text with a picture of the herb, to my mom and my sister, and I got the confirmation, it is indeed Karano. This transported me straight back to my childhood to yummy breakfast of Paan-poley and Karano Chutney and the weekend scalp massage with karano infused coconut oil. I miss those good old days.
What is Karano and what are its Health Benefits?
The Karano is the Indian Pennywort – a herbaceous plant indigeneous to the Indian subcontinent, Southeast Asia, and wetland regions of the Southeastern US. It is known by many names – Karano (konkani), Timare (Tulu), Brahmi (Urdu/ Hindi), Ondelaga (Kannada) and Gotu Kola (Sinhalese) to list a few. It comes with a single leaf on each stem and is packed with numerous health benefits.
It is a powerful antioxidant and helps body cells from free radical damage. It is also known to help boost brain function – retain memory, enhance emotional calmness and anxiety. Due to this, it is used in preventing Alzheimer’s disease. ADHD and anxiety disorders. It is also known to have an antihyperglycemic effect and hence suggested for use in Diabetics. It is known to give a restful mind and calm sleep and hence prescribed for people with sleep disorders like Insomnia.
Our ancestors believed that consumption of these leaves gives one a sweet voice and ironically there is scientific evidence showing these leaves can soothe a sore throat. They are used in cancer patients for their antioxidant properties. They are used to treat urinary tract infections. Also used as an adjuvant therapy in gout and arthritis and also to soothe open wounds. And they are also used for an itchy scalp along with coconut oil and are known to treat hairfall.
So you see, this is a super food with numerous health benefits. Do note that it is believed cooking reduces its nutritional value. Hence our ancestors always consumed it in its raw form and one of the best ways of enjoying it is by making a chutney of of it.
How to make Karano Chutney
Making the chutney is pretty straight-forward. It is just an extension of the Coconut-chutney. Take some freshly grated coconut, a small onion, a little piece of ginger, green chillies, a lot of Karano leaves and blend them all together along with some tamarind and salt and a little water to a smooth thick paste. Once this is done, if you desire you can temper the chutney. Heat some coconut oil and splutter some mustard seeds and to this add a few curry leaves and fry for a few seconds. Add this tempering to the chutney and give a good mix. Done!
Serve the Karano Chutney with Dosas or any rice based preparations, snacks and also with Rice Conjee. It tastes absolutely divine. I have gulped down many a Paan-poley with this absolutely irresistible Karano chutney. Now it’s your turn to try it out!
Karano Chutney
Equipment
- Mixie
- Tempering pan
Ingredients
for the Chutney:
- 1 cup Coconut freshly grated
- 1 pc Onion, small roughly chopped
- ½ inch Ginger roughly chopped
- 2 pc Green Chillies roughly chopped
- ½ Cup Indian Pennywort | Karano | Brahmi (packed cup)
- Tamarind marble sized
- Salt as acquired
- ¼ cup Water
For the Tempering:
- 1 tbsp Coconut Oil
- 1 tsp Mustard seeds
- 1 sprig Curry leaves
Instructions
Making the Chutney:
- In a mixie, grind all the ingredients mentioned under "for the chutney", to a smooth thick paste
Tempering the Chutney:
- In a small pan, heat the coconut oil and add the mustard seeds
- When the mustard seeds begin to splutter, add the curry leaves and fry for a few seconds
- Pour this tempering on the chutney and give a good mix. Coconut chutney is ready!15
Notes
- Adjust the quantity of the green Chillies and tamarind to suit your taste preference
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Finding karano in NZ was like hitting the motherlode! Thanks for the recipe Jason. Went perfectly well with your Mangalore-Buns recipe. Also goes so well with cucumber sandwiches as a spread or even in toasties. Yumm!
Thank you Ruth for this! I had the same euphoric feeling when I found Karano at the local Indian store out here. With each bite it teleports us back in time 🙂
You cant get Karono in Mangalore also, not bad you got it… I havent seen it in ages.
Yeah I was lucky to find it here.