Betel Leaves Rice / Vetrilai Sadam
Raw Rice - 1 cup
Betel leaves - 6
Grated coconut – 1/2 cup
Mustard seeds –1 tsp
Channa dal/Bengal Gram – 1 tsp
Urad dal/white lentil – 1 tsp
Red chillies – 2
Green chillies - 1
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
Pressure cook cleaned 1 cup of raw rice with 2+1/4 cups of water.
Spread the cooked rice in a plate and keep it aside.
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.
Add green chilies, ginger and curry leaves and sauté for a few seconds.
Lower the flame and add chopped betel leaves, turmeric powder, grated coconut and sauté for a minute.
Add cooked rice and salt and mix it gently.
Transfer it into a serving bowl and serve it warm.