Kongunadu Style Vetrilai Saadam Recipe - Betel Leaves Rice
A vegetarian Kongunadu recipe with betel leaves (paan), cooked rice, cloves garlic - crushed. Ready in 25 min, serves 4.
Curated byKavya Sharma🇮🇳
Instructions
16 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
cooked rice(2 cups) - 2
You can also use leftover rice for preparing this
cooked rice(2 cups) - 3
Next, we will prepare the masala for the rice
cooked rice(2 cups) - 4
Dry roast Cumin seeds, Fennel seeds, Pepper seeds and Sesame seeds until golden
mustard seeds(1 teaspoon)cumin seeds (jeera)(1 tablespoon)fennel seeds (saunf)(1 tablespoon)tablespoons sesame seeds (til seeds)(2) - 5
Add the curry leaves and roast for another minute
betel leaves (paan)(5)sprig curry leaves(1)sprig curry leaves(1) - 6
Allow it to cool completely and grind into a coarse powder
- 7
Heat a Kadai with oil, add mustard seeds, chana dal and Urad dal
mustard seeds(1 teaspoon)chana dal (bengal gram dal)(1/2 teaspoon)white urad dal (split)(1/2 teaspoon)cumin seeds (jeera)(1 tablespoon)fennel seeds (saunf)(1 tablespoon)tablespoons sesame seeds (til seeds)(2) - 8
Once the dals turn golden brown add curry leaves, chopped red chillies, peanuts and cashews
betel leaves (paan)(5)sprig curry leaves(1)roasted peanuts (moongphali)(1/4 cup)cashew nuts(10)fresh red chillies - chopped(4)sprig curry leaves(1) - 9
Saute until the cashews and peanuts turn golden color
roasted peanuts (moongphali)(1/4 cup)cashew nuts(10) - 10
Add crushed garlic and saute until raw smell goes away
cloves garlic - crushed(10) - 11
Tear the betel leaves roughly and add it to the pan and saute until the leaves shrink
betel leaves (paan)(5)sprig curry leaves(1)sprig curry leaves(1) - 12
Now add the ground masala powder and stir all ingredients well for a minute
- 13
Turn off the heat and add cooked rice along with required salt
cooked rice(2 cups)salt - as required - 14
Toss and mix well until everything is combined
- 15
Check for salt an serve Kongunadu Style Vetrilai Sadam hot
salt - as required - 16
Serve Vetrilai Sadam or Betel Nut Leaves Sadam along with Tomato Cucumber Raita and Masala Vadai for a wonderful Sunday lunch
betel leaves (paan)(5)sprig curry leaves(1)sprig curry leaves(1)
Rate this recipe
You might also like
Scan to Cook
Open this recipe page on your phone instantly by scanning the QR code.
Kongunadu Style Vetrilai Saadam Recipe - Betel Leaves Rice
A vegetarian Kongunadu recipe with betel leaves (paan), cooked rice, cloves garlic - crushed. Ready in 25 min, serves 4.
Curated byKavya Sharma🇮🇳
Estimated Nutrition Highlights
Interactive Servings Scaler
Scale the servings dynamically to update the ingredient checklist counts.
Ingredients Checklist
Directions
16 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
cooked rice(2 cups) - 2
You can also use leftover rice for preparing this
cooked rice(2 cups) - 3
Next, we will prepare the masala for the rice
cooked rice(2 cups) - 4
Dry roast Cumin seeds, Fennel seeds, Pepper seeds and Sesame seeds until golden
mustard seeds(1 teaspoon)cumin seeds (jeera)(1 tablespoon)fennel seeds (saunf)(1 tablespoon)tablespoons sesame seeds (til seeds)(2) - 5
Add the curry leaves and roast for another minute
betel leaves (paan)(5)sprig curry leaves(1)sprig curry leaves(1) - 6
Allow it to cool completely and grind into a coarse powder
- 7
Heat a Kadai with oil, add mustard seeds, chana dal and Urad dal
mustard seeds(1 teaspoon)chana dal (bengal gram dal)(1/2 teaspoon)white urad dal (split)(1/2 teaspoon)cumin seeds (jeera)(1 tablespoon)fennel seeds (saunf)(1 tablespoon)tablespoons sesame seeds (til seeds)(2) - 8
Once the dals turn golden brown add curry leaves, chopped red chillies, peanuts and cashews
betel leaves (paan)(5)sprig curry leaves(1)roasted peanuts (moongphali)(1/4 cup)cashew nuts(10)fresh red chillies - chopped(4)sprig curry leaves(1) - 9
Saute until the cashews and peanuts turn golden color
roasted peanuts (moongphali)(1/4 cup)cashew nuts(10) - 10
Add crushed garlic and saute until raw smell goes away
cloves garlic - crushed(10) - 11
Tear the betel leaves roughly and add it to the pan and saute until the leaves shrink
betel leaves (paan)(5)sprig curry leaves(1)sprig curry leaves(1) - 12
Now add the ground masala powder and stir all ingredients well for a minute
- 13
Turn off the heat and add cooked rice along with required salt
cooked rice(2 cups)salt - as required - 14
Toss and mix well until everything is combined
- 15
Check for salt an serve Kongunadu Style Vetrilai Sadam hot
salt - as required - 16
Serve Vetrilai Sadam or Betel Nut Leaves Sadam along with Tomato Cucumber Raita and Masala Vadai for a wonderful Sunday lunch
betel leaves (paan)(5)sprig curry leaves(1)sprig curry leaves(1)
Rate this recipe