Ondelaga Raw Mango Chutney

Ondelaga are healthy leaves and contain loads of medicinal values. They are commonly known as centella and Gotu Kola. (Centella asiantica). These leaves can be grown in pots too. You can just add handful leaves in any kind of chutney or tambuli. (Curd contain gravy dish). I have used a spoonful of moong dal. My aunt used to say using a spoon of moong dal will not only adds to the taste and it reduced the heat ( body heat caused by eating raw mango - ushna in Kannada language).
Ondelaga - Raw Mango Chutney is prepared using dry coconut (Copra). This chutney goes very well with Hot Plain Rice and a spoon of fresh ghee. We can eat with chapatis, rotis, rice or raagi rotti, idli, dosa and almost all main dishes.
Ondelaga or timire (in Kannada language) (Gotu Kola) is known as Bengsang Brahmhi - in Hindi, Tulukudi-Bengali, Sarasvathi Aku- Telugu, Vallari Kirai - Tamil, Karivan Karivana -Marathi, Kuduvan or kudungal- Malayalam and Khanda Brahmi in Gujarathi.
Lets see some benefits of adding Ondelaga in our diet. 
Ondelaga is an ancient Indian herb used both for culinary and therapeutic purposes.Gotu Kola is an effective herb for depression. It is rich in anti oxidants.Ondelaga is good for  healing gastric ulcers. Ondelaga helps to relieve fever symptoms. It is good for muscle pain and stiff joints. It helps to strengthen the circulatory and vascular system. It is used for boosting the functions of kidney and liver. It is good for treating skin diseases eczema. Gotu Kola's diluted solution is used for conjunctivitis eyes. It is also good for blood sugar and rise in cholesterol levels.
Lets see the recipe Now:

Things Needed :
Ondelaga Leaves : One handful
Raw Mango : 1 Bowl. (1/2 of big size mango)
Green chilly : 2 to 3
Soaked Moong dal : 1 Tea spoon
Salt : to taste
Ingh : a pinch
Oil : 1/2 Tea spoon
Mustard Seeds : 1/2 Tea spoon
Curry Leaves : 5 to 6
Dry Coconut 1
Method :
1. Wash Ondelaga leaves, green chilly and keep it aside.
2. Cut mangoes in to small pieces.

3. Cut coconut into pieces and keep it aside.

4. Keep a small pan and add a drop of oil and fry green chilly for a few minutes. ( 2 to 3).

 5. Grind all the ingredients ..with little water.

6. Dry grind first , so that coconut and mango pieces churn nicely.

 7. Add little water and grind it till paste.

 8. Shift the ready chutney to a serving bowl and add mustard, curry leaves and ingh seasoning.

 You need to dry grind in the beginning. So that the coconut pieces can be churned well. You can also use fresh coconut. Just dried coconut is the best to prepare this chutney. Adding little ingh while grinding will add to the taste. You can use any cooking oil for seasoning. I have used coconut oil. Do not fry Ondelaga leaves. They might loose their values when roast or fried. Adding more chilly is optional. Use less water while grinding. Thick Chutney always taste better.
Time : 10 Minutes
Serves : 3 to 4..