- Serves: 4
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
In this Recipe
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