Vallarai Rice (Brain Food)

Vallarai Rice is easy and at the same time healthy lunch recipe. As per Ayurveda, Vallarai / Brahmi / Pennywort leaves have medicinal effects and give strength to the brain and liver. It improves memory power hence it is good for young students. It is also known as ‘Brain Tonic’. Having this once a week gives you a lot of benefits. 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

Furthermore, I would like to share the health benefits of vallarai. Firstly, It protects the brain cells and also rejuvenates them. It also helps to improve memory and concentration span. According to Ayurveda, vallarai has a cooling effect on the body because of which it pacifies Pitta and relives hyperacidity, ulcers, diarrhea and dysentery.

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

Serves 2    Vallarai Rice is easy to cook and at the same time healthy lunch recipe.                             Print        Prep Time   00:15        Cook Time   00:30        Total Time   00:45

Prep Time   00:15        Cook Time   00:30        Total Time   00:45                      Ingredients

1. 1&1/2 cup basmati rice
2. 1 cup vallarai or brahmi
3. one handful coriander leaves
4. one handful mint leaves
5. 1 tsp oil
6. 1 inch fresh ginger
7. 4 to 5 garlic pods
8. 3 to 4 green chilies
9. 1 medium sized onion
10. 150 grams tomato
11. 1/4 tsp turmeric powder
12. 2 tsp lemon juice
13. salt to taste          To temper
14. 2 tbsp olive oil or any other oil
15. 2 tsp ghee
16. 1/2 tsp cumin seeds
17. 3 cloves
18. 1 inch cinnamon stick
19. one green cardamom
20. 1 bay leaf          Preparations
21. Firstly, wash and soak basmati rice in 3 cups of water and set it aside for 30 mins.
22. Then chop onion lengthwise and keep it aside.
23. Finally, place the chopped tomatoes in a blender and blend until pureed, keep it aside.          How to cook the vallarai
24. Meanwhile, 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.
25. Then remove the pan from the heat and cool down it for a bit and grind until smooth.          How to cook the rice
26. Again heat a non-stick pan over medium heat, add 2 tbsp of olive oil and 2 tsp of ghee.
27. When the oil heats, add all the ingredients given under for tempering and fry until spluttering.
28. Then add onion, fry them until they turn into golden brown.
29. Then add turmeric powder and vallarai paste and stir it well.
30. Pour the tomato puree, keep on stirring for 2 to 3 mins or until the raw smell leaves.
31. Meanwhile, switch on the electric cooker and place the cooker vessel with soaked rice along with water.
32. When the water starts to boil, add the masala mixture from the pan.
33. Then add salt and lemon juice, mix well.
34. 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.
35. 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 https://theindianclaypot.com/

Vallarai Rice (Brain Food)

Serves 1
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
• to taste salt
• 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

• 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.
• 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.
• 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