Betel leaves rice, Vetrilai sadam recipe

Betel leaves rice/ Vetrilai sadam is a spicy, flavorful and unique rice dish loaded with the goodness and peppery flavors from betel leaves. This recipe is prepared with freshly ground masala which adds to the tastes and flavors of the rice. I just recreated these recipes of mine Methi Rice/ Vendhaya keerai sadam recipe / Gongura pulihora/ rice with few tweaks it best suited for Betel leaves/ Vetrilai.

I have always fascinated the flavors and fragrance of betel leaves since childhood as my Ammama (Mom’s mother), when she adds it to fresh ghee and which makes the ghee so flavorful, not to forget my mom who makes yummy rice dishes with paan leaves. Not just flavors, but Betel leaves may have lot of health benefits and adding it in our diet in few of these simple recipes will be beneficial for our health just like a sweet paan relished after a big meal for digestion.

For this recipe I used cooked leftover Raw rice but you could try this recipe with freshly cooked Sona masoori rice/ Boiled rice/ Basmati rice too. So let’s get to the making of Betel leaves rice/ Vetrilai sadam!

Betel leaves rice, Vetrilai sadam recipe

2023-01-17 17:50:30

Serves 1

Prep Time

10 min

Cook Time

10 min

Total Time

20 min

Prep Time

10 min

Cook Time

10 min

Total Time

20 min

Ingredients

1. Betel leaves/ Vettrilai/ Paan leaves- 1 nos.
2. Cooked rice – 1 cup
3. Turmeric powder – ¼ tsp
4. Salt – to taste
5. Garlic - 1 pearl (minced)
6. Mustard seeds – ¼ tsp
7. Peanuts – 1 tsp
8. Oil – 1 tbsp

TO ROAST AND GRIND

1. Coriander seeds – ¼ tsp
2. Chana dal – ½ tsp
3. Urad dal – ¼ tsp
4. Dry red chili – 1 to 2(depending on spice level)
5. Cumin seeds/ Jeera – ¼ tsp

Note

* 1 cup = 235 ml

Instructions

In a pan dry roast coriander seeds, chana dal, urad dal, dry red chili and cumin seeds in low flame until aromatic. When everything looks roasted put off the flame and allow the mixture to cool down completely.
Now in a blender add the roasted ingredients and grind it into powder. Keep it aside.
Wash betel leaf and chop it into julienne’s roughly. Keep it aside. Keep the leftover rice ready.
Now heat oil in a pan to it add mustard seeds and urad dal, when it splutters add dry red chili.
When aromatic add mince garlic and chopped betel leaf. Saute it well. This should take about 30 seconds. When aromatic add turmeric powder and ground powder.
Since all the ingredients are roasted well the ground powder need not be cooked for long time. Just give it a quick stir.
Now quickly add cooked rice and required amount if salt. Mix everything well until combined. Now put off the flame and serve the rice with potato roast or just chips.

By Sandhya Riyaz

Sandhya's recipes https://www.sandyathome.com/

How to make betel leaves rice with step by step images

In a pan/ kadai dry roast coriander seeds, chana dal, whole white urad dal, dry red chili and cumin seeds in low flame until aromatic. When everything looks roasted put off the flame and allow the mixture to cool down completely. Now in a blender add the roasted ingredients and grind it into corse powder. Keep it aside.
Wash betel leaf and chop it into julienne’s roughly. Keep it aside. Keep the leftover rice ready.
Now heat oil in a pan to it add mustard seeds and urad dal, when it splutters add dry red chili. When aromatic add minced garlic and chopped betel leaf. Saute it well. This should take about 30 seconds. When aromatic add turmeric powder and ground powder.
Since all the ingredients are roasted well the ground powder need not be cooked for long time. Just give it a quick stir. Now quickly add cooked rice and required amount if salt. Mix everything well until combined. Now put off the flame and serve the rice with potato roast or just chips.