Vetrilai Sadam,Betel Leaves Rice Recipe,Vethalai Sadam
Vetrilai Sadam,Betel Leaves Rice,Vethalai Sadam. A very simple and easy rice recipe made with simple betel leaves and spices.
During my childhood days, I have seen my grand mother eating betel leaves. I like the stem portion. So whenever my grand mother eat betel leaves, she would offer me the stem part.
During rituals or ceremonies, we would buy betel leaves and it would go waste after few days. When my parents came for my baby shower, they brought many betel leaves for the rituals. Few of the betel leaves had gone waste. That is when it stuck to me that I should use the betel leaves in cooking, so that it does not go waste.
Those days, there were not many recipes on betel leaves that you can find when you google it. So I came up with this recipe and my family liked. This vetrilai sadam/betel rice is very simple and easy to make. If you have the basic ingredients at home, then cooking this vetrilai sadam would be like eating a piece of cake. However, you should be careful while buying betel leaves. When you cook betel leaves, you might get a bitter taste in your dish. To avoid the bitterness, always go for fresh and tender betel leaves. The betel leaves should bot be too young or too old.
Health Benefits of Betel Leaves
- Improves digestion and helps to maintain good oral hygiene.
- Treats gastric ulcer.
- Cures boils and treats diabetes.
- Treats cough and helps to get relieved from headache.
- Cures constipation and heals wounds.
When I went to India for my brother’s wedding, I cooked this vetrilai sadam for Puthiya Thalaimurai channel and the episode came out very well. I was a wonderful experience working with the Puthiya Thalaimurai team. I have posted the link of my vetrilai sadam episode below. Hope you all like my vetrilai sadam as well as my cooking episode.
Preparation Time. 5 minutes
Cook Time. 10 minutes
Recipe Cuisine. South Indian
Recipe Category. Main Course
Betel leaves/vetrilai (wash,remove stem and finely chopped) – 3 nos.
Onion (finely chopped) – 1 no.
Rice (steamed) – 1.5cups
Pepper powder/milagu thool – 1/2 teaspoon
Coriander leaves/kothamalli – 1 tablespoon
Lemon juice – 1 teaspoon
Salt – as required
Gingelly oil – 1 tablespoon
Mustard seeds/kadugu – 1/2 teaspoon
Urad dal/ulutham paruppu – 1 teaspoon
Channa dal/kadalai paruppu – 1 teaspoon
Asafoetida/perungayam – 1/2 pinch
Curry leaves/karuvepillai – 1 sprig
Note. The ingredients shown will vary with the original quantity.
1. Heat oil in a pan. When oil is hot, add mustard seeds and when it splutters, add urad dal and channa dal. When the dals turn golden brown, add asafoetida and curry leaves. Then add finely chopped onion.2. When onions turn transparent, add chopped betel leaves. Cook for a minute. Then add the steamed rice. Simmer the flame.3. Stir well and then add the chopped coriander leaves. Add pepper powder, salt and lemon juice. Stir well and switch off.Now, Vetrilai Sadam is ready!
- Betel leaves should be fresh and tender. It should not be too young or mature as it will cause bitterness.
- You can also add roasted cashews or almonds.
- You can also add 2 to 3 red chillies while seasoning for more spiciness.