BETEL LEAVES RICE RECIPE / VETRILAI SADAM / BETEL LEAVES RECIPE
Ingredients
- 1 cup Cooked Rice
- 4-5 nos Betel leaves / Paan leaves / Veeledele
- 3-4 nos Green Chilli, adjust your pref
- 1/2 tsp Turmeric /Haldi
- few sprigs Coriander leaves, Chopped
- 2-3 tsp fresh coconut, grated ( optional )
- Lemon juice , as required
- Salt to taste
To temper
- 2-3 tbsp Oil
- 1 tsp Mustard seeds
- 1 tsp Split Black gram /Urad dal
- 1/2 tsp Chana Dal
- 1/4 tsp Cumin Seeds/ Jeera
- 1 no Red Chilli, broken
- few Peanuts
- few Curry Leaves
Instructions
- Wash rice and cook it in the proportion 1 : 2.5 ie 1 glass rice 2.5 glass water.The cooked rice grains should be separate,not mushy.Once cooked, spread the cooked rice on a wide plate.This will make the grains separate further & also helps to cool quickly.Allow the rice to cool completely.
- Wash betel leaves and green chillies
- In a mixer jar , grind roughly betel leaves and green chilli . This makes rice more flavorful . However if you want a mild flavor of betel leaves , skip and just fine chop leaves .
- Heat oil in a thick bottom pan / kadai. When oil is hot, add mustard seeds,urad dal, channa dal and ground nuts. When mustard seeds splutter nicely, add red chilly and curry leaves. Saute.Add turmeric and salt.
- Add roughly ground betel leaves & green chilli . Sauté it for 3-4 mins till raw smell goes .
- Masala for betel leaves is ready .
- Add cooked cooled rice to the pan.Squeeze lime . Mix them thoroughly & gently. Ensure no rice lumps are formed.Taste test. If you feel its little bland , add salt and lime .
- Finally add grated coconut & chopped coriander .Mix
- Betel leaves rice / veeledele chitanna is ready . Enjoy it with some papad .