Vetrilai Poondu Sadam / Betel Leaves and Garlic Rice

Betel leaves(Vetrilai or vethalai in vernacular language) are associated with rituals, festivals and functions in India. Till last year, I thought betel leaves are only used for those purpose only. But when My sister’s would-be visited our home, he said about betel leaves dosa what his periamma prepared on that day for breakfast.  For the first time, I heard about some recipe using betel leaves. He also said some health benefits of it. I inspired by his words and with extra curious, checked about the recipes using betel leaves over web and surprised to see a few.

I found few recipes from Kaarasaram Reva’s site. She had explained about betel leaves and also its Ayurveda health benefits. Thanks Karasaram Reva for wonderful recipes. I have tried couple of them and yet to try the green gold, the juice which uses betel leaves. First recipe using betel leaves is a rice recipe with garlic. With freshly ground masala, it really tasted unique and gave distinct flavor which I have not tasted before. Off to the recipe now…

Basic Information:

Preparation Time: 30 minutes

Cooking Time: 15 minutes + 20 minutes to cook rice

Serves: 2 persons

Ingredients:

For Masala:

Black sesame seeds – 1 teaspoon

Black pepper seeds – 1 teaspoon

Dry ginger / Sukku – 1/2 teaspoon

Dried Red chillies – 3

Dry Turmeric / Turmeric stick / Virali manjal – 1 inch length piece

For Rice:

Seeraga samba Rice / Basmati rice – 1 cup

Water – 2 cups +1 tablespoon

Gingelly oil – 2 tablespoons

Fennel seeds – 1/2 teaspoon

Cinnamon sticks – 1 inch length piece

Curry leaves – 1 string

Betel leaves – 4 nos, finely chopped and stalk removed

Garlic cloves – 6 big cloves

Salt – to taste

Method:

For Masala:

1) Dry roast all the ingredients given under “For Masala”. Allow it to cool to room temperature.

2) Make a powder of it once it is cooled down. Keep it aside.

For Rice:

1) Wash the rice well 2 or 3 times using water. Soak it for 30 minutes.

2) Drain the water and cook it with 2 cups of water. Once done, fluff it using fork and transfer to a wide plate and allow it to cool.

3) Heat oil in a pan. Add fennel seeds and cinnamon stick when it is hot. Let it slightly brown in colour.

4) Add curry leaves followed by garlic. Cook the garlic till it becomes soft.

5) Add cooked and cooled rice and reduce the flame to low. Add chopped betel leaves.

6) Add ground masala that we prepared already. Add salt.

7) Gently mix and sprinkle one tablespoon of water. Cover it using a lid and cook  it for 5 minutes. Make sure not to burn it.

8) Open the lid and mix well. Turn the flame off.

Notes:

1) I used 1/4 cup of Oru poondu (Pearl Garlic). You can also use more garlic. I prepared once using 1/2 cup of garlic.

2) Increase or decrease dried red chillies as per personal preference.

3) Use only Gingely oil and freshly ground masala for perfect taste.

4) Use only mid range betel leaves. It should not be too young and too matured