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.

Swathy Nandhini
Kongunadu Style Vetrilai Sadam Recipe (Betel Leaves Rice)
137 ratings.

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

  1. Kongunadu Special Pattani Biryani Recipe
  2. Kongunadu Style Arisi Paruppu Sadam Recipe
  3. Kongunadu Urulai Kurma Recipe 

Cuisine: Kongunadu
Course: Lunch
Diet: Vegetarian
Prep in

5 M

Cooks in

20 M

Total in

25 M


4 Servings


  • 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)

  1. 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.

  2. Next, we prepare the masala for the rice. Dry roast Cumin seeds, Fennel seeds, Pepper seeds and Sesame seeds until golden.

  3. Add the curry leaves and roast for another minute. Allow it to cool completely and grind into a coarse powder. 

  4. 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.

  5. 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. 

  6. Now add the ground masala powder and stir all ingredients well for a minute. Switch off and add cooked rice along with required salt. 

  7. Toss and mix well until everything is combined. Check for salt.

  8. Serve Vetrilai Sadam or Betel Nut Leaves Sadam along with Tomato Cucumber Raita and Masala Vadai for a wonderful Sunday lunch.

Swathy Nandhini

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Last Modified On Monday, 12 February 2018 09:07
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