Betel Leaves/Vetrilai is very good source for digestion. I have seen this plant in my uncle’s place, weekly they pick the matured leaves and send to market for sale. Now I feel bad as I missed the chance to click pictures of that plant/kodi. I will share the pictures of the betel garden in future here in this same post soon… Now coming to the recipe, for Pongal I bought this betel leaves in bunch to offer God and the left overs I used it to make this rice.
This is a perfect healthy cumin flavored one pot meal/sadham with ground betel paste. I also added few raw sprouted moong bean, which makes it even more healthier…This rice suits all age groups, especially my kids liked it with a tsp of ghee….
Updated the post with Betel Leaves Garden Pictures
Cooked Rice – 1n 1/ 2 Cups
Betel Leaves – 4 Numbers
Raw Moong Bean (Pasi Payaru) Sprouts- 1/4 Cup (Optinal you can skip)
Shallot – 8-10 Numbers or Onion-1 Number (Large size)
Urad n Chana Dhal – 1 Tbsp each
Mustard Seeds – 1tsp
Curry Leaves – Few
Turmeric Powder – 1/4tsp
Whole Red Chili – 1 Number
Oil – 2 Tbsp.
*Spice Cumin Powder – 1 Tbsp
* (Dry fry 2tsp of Cumin Seeds with 2 whole Red Chili and 1/2tsp whole pepper/pepper corns)
- Wash the betel leaves, peel the onion and keep ready (Pic 1).
- First powder the dry fried cumin powder mix and in the same jar add betel leaves and blend well (Pic 2).
- In a wide pan add oil, temper mustard seeds.
- When it splutters add chana and urad dal wait to turn golden brown.
- Then add chopped onions, curry leaves, red chili and turmeric powder.
- Saute till onion is translucent then add ground betel leaves paste (Pic 3).
- In medium flame saute till moisture evaporates and raw smell disappears.
- Finally add raw sprouted mong bean, cooked rice (Pic 4) and mix all well together with enough salt (Pic 5).
- Serve it with raita…