Vetrilai poondu sadam| betel leaves rice with Garlic, a flavourful and healthy rice variety, made using betel leaves| vethalai, garlic and other aromatic Indian spices. This is a special variety of rice in Kongu region of Tamilnadu. Commonly called as vethalai sadam, it aids in digestion and also the best way of using Vethalai after the festival season. I have heard about this popular kongu style variety rice a lot, and finally tried it today. Few days back when i posted Paan ladoo recipe, one of my good friend told me about this vetrilai poondu sadam. I finally tried today and completely enjoyed every bite of this rice. The rice turned out so aromatic and flavourful, a must try one after a heavy dose of festival food for the past 10 days. If you are looking for some other recipes using vethalai | betel leaves, do check out my Vethalai rasam, paan shots, paan ladoo, paan ice cream and sweet beeda. I used basmati rice for making this recipe, but traditionally Seeraga samba rice is used to make Vetrilai poondu sadam.
Ingredients
- Basamati rice 1/2 cup
- Betel leaves 4
- Oil 3 tsp
- Ghee 1/2 tsp
- Salt as needed
- Peanuts 1 tblsp
- Garlic 7-8 cloves
- Red chili 1
- Curry leaves few
- Mustard seeds 1/4 tsp
- To roast and grind
- Fennel seeds| sombu 1 tsp
- Kalpaasi | stone flower a small piece
- Black Pepper 1 tsp
- Sesame seeds 1 tsp
- Clove 1
- Red chilli 1
- Cumin seeds | jeeragam 1/2 tsp
- Curry leaves 1 sprig
Description
Vetrilai poondu sadam| betel leaves rice with Garlic, a flavourful and healthy rice variety, made using betel leaves| vethalai, garlic and other aromatic Indian spices.
Method:
- Wash and cook the basmati rice in 1/2 cup of water. Add little salt and a drop of oil while cooking. Pressure cook till 3 whistles.
- Once done, spread the cooked rice in a plate and keep it aside.
- Let's dry roast the masala now.
- In a pan add 1 tsp fennel seeds, 1 tsp pepper, 1 red chilli, 1 clove, 1 tsp sesame seeds(i used black sesame) and kalpassi.
- Dry roast this for few minutes in a low flame.
- Once the sesame seeds starts popping up, switch off the flame and add 1/2 tsp cumin seeds and curry leaves.
- Allow this to cool completely and powder this. If it is slightly coarse, fine.
- In a pan add oil and add in 1/4 tsp mustard seeds, 1 red chili and 1 tblsp peanuts and curry leaves.
- Saute till the peanuts are cooked.
- Peel the garlic and gently crush them, just one press using a mortar pestle is fine.
- Add this to the oil and saute for a minute.
- Chop 4 medium sized betel leaves into small pieces.
- Add this to the pan.
- Saute for 2 minutes. Add little salt now.
- Add in the cooked rice.
- Add the ground masala powder. It came around 4 tsp, i used up all.
- Mix evenly and gently without breaking the rice.
- Smear 1/2 tsp ghee on the top and mix.
- Vetrilai poondu sadam is ready.
- Serve this with appalam or any raita.
Notes
1. If you have sukku | dry ginger you can add a tiny piece 2. Cashew nuts can be added along with peanuts. 3. Vetrialai poondu sadam can be packed for lunch box too.
- Wash and cook the basmati rice in 1/2 cup of water. Add little salt and a drop of oil while cooking. Pressure cook till 3 whistles.
- Once done, spread the cooked rice in a plate and keep it aside.
- Let’s dry roast the masala now.
- In a pan add 1 tsp fennel seeds, 1 tsp pepper, 1 red chilli, 1 clove, 1 tsp sesame seeds(i used black sesame) and kalpassi.
- Dry roast this for few minutes in a low flame.
- Once the sesame seeds starts popping up, switch off the flame and add 1/2 tsp cumin seeds and curry leaves.
- Allow this to cool completely and powder this. If it is slightly coarse, fine.
- In a pan add oil and add in 1/4 tsp mustard seeds, 1 red chili and 1 tblsp peanuts and curry leaves.
- Saute till the peanuts are cooked.
- Peel the garlic and gently crush them, just one press using a mortar pestle is fine.
- Add this to the oil and saute for a minute.
- Chop 4 medium sized betel leaves into small pieces.
- Add this to the pan.
- Saute for 2 minutes. Add little salt now.
- Add in the cooked rice.
- Add the ground masala powder. It came around 4 tsp, i used up all.
- Mix evenly and gently without breaking the rice.
- Smear 1/2 tsp ghee on the top and mix.
- Vetrilai poondu sadam is ready.
- Serve this with appalam or any raita.
