Amrutha balli chutney / Giloy chutney / Guduchi chutney

Amrutha Balli (literally- the root of immortality), native to India, is considered to be a divine herb and has been used in Indian medicine for ages. As per the recent news, it is one of the major plant which helps boosts immunity. Here is a recipe which we can include in our weekly diet to help improve immunity. 

Amruthaballi can be grown very easily in the pots too. Its very low maintenance plant. 

Names of Amrutha balli in different languages - 
Sanskrit: Guruchi 
English/scientific: Tinospora cordifolia
Hindi: Giloy, Giloya, Guduchi, Gulancha, Gulbel 
Kannada: Amrutha balli 
Konkani: Amritvel
Malayalam: Amruthu, Chittamruthu
Marathi: Gulvel
Tamil: Seendilkodi, Shindilakodi
Telugu: Manapala, Tippa teega


Ingredients 
Coriander seeds - 2 spoons
Urad dal - 2 spoons
Fenugreek seeds - 1/4 spoon
Red chillies - 3 to 4
Green chillies - 2 to 3
Pepper - 7 to 8 corns
Jaggery - 3 to 4 spoons
Tamarind - 1 small lemon sized
Coconut - 1/2 medium sized
Tendor Amrutha Balli leaves - 10 to 12
Oil - 1 spoon

Method
Heat a thick bottomed Kadai. Add urad dal, coriander seeds, methi seeds, red chillies, green chillies, pepper, add a spoon of oil and roast well. Now add washed tendor amrutha balli leaves and roast for 20 to 25 seconds. Allow it to cool down.

Grind the same along with grated coconut, tamarind juice, jaggery and salt by adding little water. Can serve this with Dosa, Chapati etc.

Please note that it tastes slightly bitter. 

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