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Betel Leaves Rice / Vetrilai Sadam

Ingredients

  • Raw Rice - 1 cup
  • Betel leaves - 6 finely chopped
  • Grated coconut – 1/2 cup
  • Mustard seeds –1 tsp
  • Channa dal/Bengal Gram – 1 tsp
  • Urad dal/white lentil – 1 tsp
  • Red chillies – 2 optional
  • Green chillies - 1 finely chopped
  • Turmeric Powder - 1/2 tsp
  • Curry leaves – 1 sprig
  • Ginger finely chopped – 1 tbsp
  • Asafoetida/hing – ⅛ tsp
  • Peanuts - 15
  • salt to taste
  • Coconut oil - 1 tbsp

Instructions

  1. Pressure cook cleaned 1 cup of raw rice with 2+1/4 cups of water.

  2. Spread the cooked rice in a plate and keep it aside.
  3. Heat oil in a pan and add mustard seeds and asafoetida. When mustard seeds crackle, add chana dal, urad dal, peanuts, red chilli and saute.
  4. Add green chilies, ginger and curry leaves and sauté for a few seconds.
  5. Lower the flame and add chopped betel leaves, turmeric powder, grated coconut and sauté for a minute.
  6. Add cooked rice and salt and mix it gently.
  7. Transfer it into a serving bowl and serve it warm.