Vetrilai poondu sadam, is a flavourful south Indian selection rice made with betel leaves, garlic and a particular spice combine, tossed with cooked rice. Bold flavours, delicate spice and loaded with digestive advantages. A fast lunch thought with medicinal advantages.
Best manner to make use of up betel leaves in addition to to make household devour, particularly after festivals, aiding post-festive detox.
Check out my Paan soda and Sweet paan on this web site. Check out my newest vetrilai rasam recipe too.
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Vetrilai poondu sadam could be very standard in Kongu area. I’ve as soon as tried making Sundal and it was very robust. So after that, I used to be very skeptical about attempting one thing savory with paan (vetrilai). Some folks make even rasam with it. I’ve to but attempt although.
For me, I keep in mind solely my household consuming vetrilai publish meals chewing with betel nuts and edible limestone. Other factor is the one they provide for digestion as child, with omam (carom seeds). Now as a meals blogger, have come accross lot of recipes with vetrilai. Even Cook with Comali made this Kongunadu particular selection rice standard. Though I’m late to publish this recipe, I’m glad I attempted in first place, as I appreciated it and got here out of the impression it might not style good in savory objects.. Here after, I could make this usually when it is in inventory.
Ingredients
Here are the elements wanted to make flavourful Vetrilai poondu sadam.
- Betal leaves – Vetrilai – Both the black selection (karuppu vetrilai) or the common delicate selection works. I used karuppu vetrilai.
- Garlic cloves – For flavour and it is goodness.
- Turmeric powder – For it is goodness together with black pepper powder.
- Black pepper – Adds spice.
- Sesame seeds – For flavour
- Fennel seeds – Aids digestion
- Sukku podi – Added for flavour and it is digestive property.
- Cinnamon – Gives a great flavour for the rice
- Dry Red chilli – Adds spice and a smoky flavour
- Peanuts – Adds crunch to the dish
- Mustard
- Urad dal
- Chana dal
- Salt
Please see recipe card under for portions.
Step by step footage
Let’s see the recipe for Vetrilai poondu sadam. A Variety rice that’s tasty in addition to good for you.
- Firstly, wash and take 4 small sized betel leaves.
- Then stack them and roll, chop into skinny strips.
- Then warmth a pan and dry roast firstly black pepper for 30 seconds. In medium or low flame, add sesame seeds, fennel seeds.
- Once golden, change off flame and add dry ginger powder (sukku podi)
- After that, quiet down and place it in a mixer.
- Grind it to a effective powder.
- Then warmth a pan with oil and splutter mustard. Add all of the objects one after the other and roast properly.
- Once golden and crisp, add chopped garlic. Saute till it turns aromatic and smooth.
- After that add the chopped betel leaves (vetrilai)
- In low warmth, stir till it’s wilted.
- Then add turmeric powder and salt as wanted for the variability rice.
- Give it a fast combine, don’t burn it.
- After that, add cooked rice. Give it a combination.
- Now add the spice combine, I reserved a tsp, however you’ll be able to add all, style it and modify as per your want.
- As a last contact, add a teaspoon of ghee.
- Kongunadu particular selection rice vetrilai poondu sadam is prepared.
Serve with vadams merely. You also can have some kootu by facet.
Substitutions & Variations
- Use millet instead of rice for a more healthy model.
- To make it vegan, use coconut oil instead of ghee.
- You can add purple chillies within the spice combine to make a extra spicier model.
- You can add cashews instead of peanuts.
Top Tip
Do not overcook betel leaves. It may give a special bitter style and flavour.
The spice combine and garlic does the magic of betel leaves flavour, with out over powering.
This dish is nice for bloating or after a heavy pageant day meal.
My Notes
- Make certain to prepare dinner garlic patiently for good flavour.
- Select tender leaves, with none thick vein, for greatest outcomes.
- This vetrilai poondu sadam is ideal selection rice whenever you really feel bloated or heavy after wealthy meals.
Recipe card
Vetrilai Poondu Sadam Recipe | Betel leaves Garlic Rice
Vetrilai poondu sadam, is a flavourful south Indian selection rice made with betel leaves, garlic and a particular spice combine, tossed with cooked rice.
Ingredients
- 2 Betel leaves Vetrilai
- 2.5 cups Cooked rice
- 4 Garlic cloves
- ¼ teaspoon Turmeric powder
- Salt as wanted
Spice combine
- 2 teaspoon Black pepper
- 1 Stone flower
- 1 teaspoon Sesame seeds
- ½ teaspoon Fennel seeds
- ¼ teaspoon Dry ginger powder
To mood
- 2 tablespoon Oil Sesame oil
- 1 Dry purple chilli
- 1 inch Cinnamon Break to small pices
- damaged into items
- ½ teaspoon Mustard
- 1 teaspoon Urad dal
- 2 teaspoon Chana dal
- 2 tablespoon Peanuts
- 1 sprig Curry leaves
Prevent your display from going darkish
Instructions
-
Firstly, wash and take 4 small sized betel leaves.
-
Then stack them and roll, chop into skinny strips.
-
Then warmth a pan and dry roast firstly black pepper for 30 seconds. In medium or low flame, add sesame seeds, fennel seeds.
-
Once golden, change off flame and add dry ginger powder (sukku podi)
-
After that, quiet down and place it in a mixer.
-
Grind it to a effective powder.
-
Then warmth a pan with oil and splutter mustard. Add all of the objects one after the other and roast properly.
-
Once golden and crisp, add chopped garlic. Saute till it turns aromatic and smooth.
-
After that add the chopped betel leaves (vetrilai)
-
In low warmth, stir till it’s wilted.
-
Then add turmeric powder and salt as wanted for the variability rice.
-
Give it a fast combine, don’t burn it.
-
After that, add cooked rice. Give it a combination.
-
Now add the spice combine, I reserved a tsp, however you’ll be able to add all, style it and modify as per your want.
-
As a last contact, add a teaspoon of ghee.
-
Kongunadu particular selection rice vetrilai poondu sadam is prepared.
Video
Notes
- Do not overcook betel leaves. It may give a special bitter style and flavour.
