Vallarai Rice (Brain Food)

Looking for a healthy and easy lunch recipe? Look no further than Vallarai Rice! Made with the medicinal leaves of Vallarai, also known as Brahmi or Pennywort, this dish not only tastes great, but it also provides a host of health benefits.

According to Ayurveda, Vallarai has been used for centuries for its ability to give strength to the brain and liver. It's even known as a "Brain Tonic" due to its ability to improve memory power. That makes it a great option for young students and anyone looking to improve their cognitive function.

But that's not all! Vallarai also protects brain cells and rejuvenates them, leading to better memory and concentration. Additionally, Ayurvedic practitioners believe that Vallarai has a cooling effect on the body, which can help to pacify Pitta and relieve hyperacidity, ulcers, diarrhea, and dysentery.

So, why not give Vallarai Rice a try? Eating this dish just once a week can give you a lot of benefits, both for your body and your mind.

I already posted Brahmi Dal Fry, using these nutritious green leaves. So try this vallarai rice and try the other one as well

Vallarai Rice (Brain Food) 2017-02-14 05:36:43

Vallarai Rice (Brain Food)

Serves 3
Prep Time: 00:15
Cook Time: 00:30
Total Time: 00:45

Ingredients

• 1&1/2 cup basmati rice
• 1 cup vallarai or brahmi
• one handful coriander leaves
• one handful mint leaves
• 1 tsp oil
• 1 inch fresh ginger
• 4 to 5 garlic pods
• 3 to 4 green chilies
• 1 medium sized onion
• 150 grams tomato
• 1/4 tsp turmeric powder
• 2 tsp lemon juice
• Salt to taste

To temper:

• 2 tbsp olive oil or any other oil
• 2 tsp ghee
• 1/2 tsp cumin seeds
• 3 cloves
• 1 inch cinnamon stick
• one green cardamom
• 1 bay leaf

Instructions

Preparations:

• Wash and soak basmati rice in 3 cups of water and set it aside for 30 mins.
• Chop onion lengthwise and keep it aside.
• Place the chopped tomatoes in a blender and blend until pureed, keep it aside.

How to cook vallarai:

• Heat a pan with 1 tsp of oil. When the oil heats, add ginger, garlic and green chilies, vallarai leaves, mint leaves and coriander leaves, stir fry them for two minutes.
• Remove the pan from the heat and cool down it for a bit and grind until smooth.

How to cook rice:

• Heat a non-stick pan over medium heat, add 2 tbsp of olive oil and 2 tsp of ghee.
• When the oil heats, add all the ingredients given under for tempering and fry until spluttering.
• Add onion, fry them until they turn into golden brown.
• Add turmeric powder and vallarai paste and stir it well.
• Pour the tomato puree, keep on stirring for 2 to 3 mins or until the raw smell leaves.
• Switch on the electric cooker and place the cooker vessel with soaked rice along with water.
• When the water starts to boil, add the masala mixture from the pan.
• Add salt and lemon juice, mix well.
• Close the lid and cook till the electric cooker switches to 'keep warm'. It takes a maximum of 10 mins. Every 5 mins, open the lid and mix the rice gently.
• When it comes to the keep warm, switch off the electric cooker and leave it for another 10 mins. Now the Green Vallarai Rice is ready to serve.

By Santhi Therese
The Indian Claypot