Kongunadu Style Vetrilai Sadam Recipe – Betel Leaves Rice

Ingredients

• 5 Betel leaves (paan)
• 2 cups Cooked rice
• 10 cloves Garlic crushed
• 2 teaspoons Oil
• 1 teaspoon Mustard seeds (Rai/ Kadugu)
• 1/2 teaspoon Chana dal (Bengal Gram Dal)
• 1/2 teaspoon White Urad Dal (Split)
• 1 sprig Curry leaves
• 1/4 cup Roasted Peanuts (Moongphali)
• 10 Cashew nuts
• 4 Fresh Red chillies chopped
• Salt as required
• 1 tablespoon Cumin seeds (Jeera)
• 1 tablespoon Fennel seeds (Saunf)
• 1 teaspoon Whole Black Peppercorns
• 2 tablespoons Sesame seeds (Til seeds)
• 1 sprig Curry leaves

Steps

1. To begin making Kongunadu Style Vetrilai Sadam Recipe, wash and cook rice adding just sufficient water so that the rice is not sticky and the grains are cooked yet separate. You can also use leftover rice for preparing this.
2. Next, we will prepare the masala for the rice.
3. Dry roast Cumin seeds, Fennel seeds, Pepper seeds, and Sesame seeds until golden. Add the curry leaves and roast for another minute. Allow it to cool completely and grind into a coarse powder.
4. Heat a Kadai with oil, add mustard seeds, chana dal, and Urad dal. Once the dals turn golden brown add curry leaves, chopped red chillies, peanuts, and cashews.
5. Saute until the cashews and peanuts turn a golden color. Add crushed garlic and saute until the raw smell goes away. Tear the betel leaves roughly and add them to the pan and saute until the leaves shrink.
6. Now add the ground masala powder and stir all ingredients well for a minute. Turn off the heat and add cooked rice along with the required salt.
7. Toss and mix well until everything is combined. Check for salt and serve Kongunadu Style Vetrilai Sadam hot.
8. Serve Vetrilai Sadam or Betel Leaves Sadam along with Tomato Cucumber Raita and Masala Vadai for a wonderful Sunday lunch.