Kongunadu Style Vetrilai Sadam Recipe (Betel Leaves Rice)
Kongunadu style mixed rice Recipe cooked with Betel nut Leaves and flavoured with whole spices powder for your Sunday lunch.
Vetrilai Sadam or Betel Nut Leaves Sadam is a traditional Kongunadu special variety rice. It is healthy, flavorful and tasty that gets a peppery flavour from the betel nut leaves. Preparing this rice requires grounded masala that adds the flavor to it. Betel leaves has many health benefits, it is rich in calcium and aids in digestion. This rice has unique flavors of betel leaves and garlic.
Did you know: Betel Nut leaves are full of vitamins like vitamin C, B Vitamins and a very good source of calcium. In a lot of South Indian homes, betel nut leaves are chewed after lunch thereby increasing the intake of calcium into the system.
Serve Vetrilai Sadam or Betel Nut Leaves Sadam along with Tomato Cucumber Raita and Masala Vadai for a wonderful Sunday lunch.
If you like this recipe, here are a few more Kongunadu Recipes
5 M
20 M
25 M
4 Servings
Ingredients
- 5 Betel leaves (paan)
- 2 cups Cooked rice
- 10 cloves Garlic , crushed
- 2 teaspoons Cooking oil
- 1 teaspoon Mustard seeds
- 1/2 teaspoon Chana dal (Bengal Gram Dal)
- 1/2 teaspoon Urad dal
- 1 sprig Curry leaves
- 1/4 cup Roasted Peanuts (Moongphali)
- 10 Cashew nuts
- 4 Fresh Red chillies , chopped
- Salt , as required For the Masala
- 1 tablespoon Cumin (Jeera) seeds
- 1 tablespoon Fennel seeds (Saunf)
- 1 teaspoon Whole Black Peppercorns
- 2 tablespoons Sesame seeds (Til seeds)
- 1 sprig Curry leaves
How to make Kongunadu Style Vetrilai Sadam Recipe (Betel Leaves Rice)
To begin making Kongunadu Style Vetrilai Sadam Recipe, wash and cook rice adding just sufficient water so that the rice is not sticking to each other. You can also use leftover rice for preparing this.
Next, we prepare the masala for the rice. Dry roast Cumin seeds, Fennel seeds, Pepper seeds and Sesame seeds until golden.
Add the curry leaves and roast for another minute. Allow it to cool completely and grind into a coarse powder.
Heat a Kadai with oil, add mustard seeds, chana dal and Urad dal. Once it sputters, add curry leaves, chopped red chillies, peanuts and cashews.
Saute until it turns color. Add crushed garlic and saute until raw smell goes away. Tear the betel leaves roughly and add it to the pan and saute until the leaves shrink.
Now add the ground masala powder and stir all ingredients well for a minute. Switch off and add cooked rice along with required salt.
Toss and mix well until everything is combined. Check for salt.
Serve Vetrilai Sadam or Betel Nut Leaves Sadam along with Tomato Cucumber Raita and Masala Vadai for a wonderful Sunday lunch.
Swathy Nandhini
I am Swathy Nandhini, author and food photographer of shravskitchen.com and currently residing in Dubai. I am newbie to the world of blogging and learning lots of new things through this virtual world. Though I had passion for cooking from school days, I took it seriously as a way of life only after I became mother for Shravanthi. I have named the blog after her. I love to try different cuisines and I got many interesting recipes over my blog. My love towards blogging grows each and every day.
