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Valparai Keerai, paruppu podi Sadam ( Brahmi)

Jul 10, 2020

  • 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.


  • 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


  • 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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