Valparai Keerai, paruppu podi Sadam ( Brahmi)

Brahmi is a therapeutic herb commonly used as a memory enhancer, aphrodisiac and a health tonic.
Brahmi (vallarai keerai) is usually made as chutney or kootu and for kids we grind with dosa batter and made green Brahmi dosa’s.

But I have made Brahmi rice with home-made spice powder, which makes the rice more flavorful and delicious.

Ingredients

Rice – 1 1/2 cups
Water 3 cups
Vallarai Leaves – 2 cups
Chopped Ginger – 2 teaspoon
Peeled Garlic – 10 cloves
Peeled Shallots – 1/4 cup
Green chilli – 2 nos
Chopped Coriander leaves – 1/4 cup
Curry leaves – 1/4 cup
Salt to taste
Cinnamon stick – 1 nos
Cardamom – 3 nos
Clove – 2 nos
Ghee – 2 tbsp
Bay leaf – 1 no
Roasted peanut – 1/4 cup

For Paruppu Podi

Urad dal – 1/8 cup
Toor dal – 1/8 cup
Chenna dal – 1/8 cup
Jeera – 1 tea spoon
Coriander seeds – 1 tea spoon
Dry red chilli – 3 nos

Method

In a blender add Vallarai (Brahmi) leaves, coriander and curry leaves, blend it to a paste with 1/2 cup water
Crush the ginger, garlic, green chilli and Shallots with the pounder, wash and soak the rice on side
Heat the 1 tbsp ghee in a pressure cooker, add bay leaf and the whole garam masala
Once the masala is crackled, add pounded ginger, garlic mix and saute well
Then add the leaves paste and salt cook for two minutes and add remaining water
Once the the water is boiled add the socked rice and cover the cooker
Allow the pressure cooker whistle for three times and switch off the stove and leave it for pressure to go down
In a bowl mix all the paruppu podi ingredients
In a dry pan broil the podi ingredients, once it cool down make it to a coarse powder
In a small pan heat the remaining ghee add the peanut and fry it to golden brown color
Open the pressure cooker add the peanuts and the podi , mix gently
Goes well with onion raita, potato fry and pappad