HomeRice Varieties Vetrilai Poondu Sadam – Betel Leaves Rice with Garlic

Vetrilai Poondu Sadam – Betel Leaves Rice with Garlic

Comments : 9 Posted in : Rice Varieties on by : lathus kitchen

Kongunad Vetrilai Poondu Sadam

Kongunad Vetrilai Poondu Sadam – Betel leaves Rice with Garlic,  is a rice variety  prepared using betel leaves and garlic and is a very popular food of kongundu region in Coimbatore. Its a  flavorful variety rice especially if you like the peppery flavor of betel leaves, which gives a unique taste to this dish. Betel leaves are widely used in religious ceremonies across India. Apart from used in making “Pan Ladoos” which i had posted in my earlier blogs

Typically betel leaves are eaten after a lunch or dinner as it is perceived that chewing of betel leaf helps digestion. However one should avoid chewing of betel leaves mixed with tobacco is highly cancerous.

Betel leaves has numerous health benefits .Its has many vital vitamins and great source of calcium too.It eases constipation ,increase hunger,helps in digestion,cures cold and flu like symptoms and treat respiratory problems.It also helps over all digestive health and in all a great antioxidant too.

Coming back to the recipe and the kongunadu region in particular just a bit of history the river kaveri  flows in southeastern direction through this kongunadu region.Their cuisines are very authentic and flavorful with the blend of Indian spices mixed with rice and vegetables.Earlier i had posted one another famous recipe from this region kollu masiyal

Lets now go straight away go and  see how to make this flavorful healthy rice using betel leaf with garlic flavor which is yet another popular dish from this region.

Vetrilai Poondu Saddam(Betel Leaf Garlic Rice)

It involves three process by cooking the rice,making the spice masala and the tempering.

Soak the Basmati Rice for half an hour then cook it in an open vessel.Once the rice is cooked transfer the rice to a bigger mouthed vessel so that I it cools off quickly and stays grainy.

For the spice masala:

  • Seseeme seeds: 1 tbsp
  • Pepper corns: 1/2 tbsp
  • coriander seeds: 1 tbsp
  • curry leaves: few springs

Now take a pan, dry roast the above ingredients given above. Once it gives a nice aroma transfer them to a plate and allow it to cool.Grind the above mixture in to a fine powder and keep it aside.

Now take a pan, once it’s hot add peanut oil and splutter the mustard seeds.Once the mustard seeds are fully spluttered add chana dal, red chilies, green chilies roast them nicely.

I add little cooked green peas to add to the crunchiness. .Add roasted peanuts give it a nice mix and fry them together.Chop the betel leaves and add them now and fry it nicely.Once the leaves are cooked add the ground powder and mix it nicely, don’t over cook as the masalas may get burnt.

Add the cooked basmati rice, add salt and mix all together and cover them with lid.Finally its ready to be served with raita’s and spicy potato fry and some papad’s,

This flavorful rice serves as a nice choice for a quick lunch along with some raita.

 

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kongunad Vetrilai Poondu Rice - Betel Leaf Rice with Garlic

Course Side Dish
Cuisine Indian
Keyword Vetrilai Poondu Rice - Betel Leaf Rice with Garlic
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 4
Author lathus kitchen

Ingredients

For the Rice

  • 4 Cups Cooked Basmati Rice

For Tempering

  • 5 Betel Leaves
  • 2 tbsp Peanut Oil
  • 1 tbsp Mustard Seeds
  • 2 tbsp Channa Dal
  • 2 tbsp Roasted Peanuts

Instructions

  1.  Soak the Basmati Rice for half an hour then cook it in an open vessel.

     Once the rice is cooked transfer the rice to a bigger mouthed vessel so that I it cools off quickly and stays grainy.

     Now take a pan, dry roast the above ingredients given above. Once it gives a nice aroma transfer them to a plate and allow it to cool.

     Grind the above mixture in to a fine powder and keep it aside..

     Now take a pan, once it’s hot add peanut oil and splutter the mustard seeds.

     Once the mustard seeds are fully spluttered add chana dal, red chilies, green chilies roast them nicely.

     I add little cooked green peas to add to the crunchiness. .

     Add roasted peanuts give it a nice mix and fry them together.

     Chop the betel leaves and add them now and fry it nicely.

     Once the leaves are cooked add the ground powder and mix it nicely, don't over cook as the masalas may get burnt.

     Add the cooked basmati rice, add salt and mix all together and cover them with lid.

     Finally its ready to be served with raita’s and spicy potato fry and some papad’s

Recipe Notes

Dont over cook the basmati rice once its cooked transfer to another large vessels for it to cool down.

Dont over fry the masala after adding them then it may get burnt and change the over all flavor of the recipe.

Dry roast the peanuts before adding them directly on to the recipe so that it will ne nice and crunch.

 

 

9s COMMENTS

9 thoughts

  • Augustine Rodriguez
    August 5, 2018 at 12:56 pm

    Thanks a lot. Going to try this soon and shall let you know.

    • lathus kitchen
      August 5, 2018 at 1:19 pm

      please do keep me posted on how it turned out.

      • Sulochana.gopinath
        August 5, 2018 at 5:24 pm

        Only things for seasoning you have mentioned.what are the ingredients for masala?

        • lathus kitchen
          August 8, 2018 at 7:44 pm

          Dear Mrs.Sulochana Gopinath,

          Thank you for notifying this .Its a technical glitch and we had rectified the same.
          Thank you again.

          For the masala you need to dry roast the below mentioned and grind them in to coarse powder.

          Seseeme seeds: 1 tbsp
          Pepper corns: 1/2 tbsp
          coriander seeds: 1 tbsp
          curry leaves: few springs

          please feel free to write back to me.
          regrds
          Latha

  • Nidhi Gupta
    August 5, 2018 at 9:11 pm

    Nice

    • lathus kitchen
      August 8, 2018 at 7:33 pm

      Thank you Nidhi.

  • August 8, 2018 at 10:39 pm

    Have not heard about cooking with beetel leaf before. very interesting!

    • lathus kitchen
      August 9, 2018 at 4:07 pm

      Yes its is one of kongunad,region in coimbature’s famous recipe.

  • December 30, 2018 at 5:46 pm

    This iѕ my first time pay a visit at һere and i am genuinely impressed to read all at оne place.

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