South Indian RecipesSide DishVegetarian

Vetrilai Thogayal Recipe - Paan Chutney Recipe

Name: Vetrilai Thogayal Recipe - Paan Chutney Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: South Indian Recipes
Ingredients: 13 -15 betel leaves (paan) - vetrilai; 6 onion; 12 cloves garlic; 1 tablespoon coriander (dhania) seeds; 1 tablespoon black urad dal (split); 1 tablespoon chana dal (bengal gram dal); 1 teaspoon cumin seeds (jeera); 30 grams tamarind; salt - to taste; 1/4 teaspoon asafoetida (hing); 2 tablespoon sunflower oil

A vegetarian South Indian Recipes recipe with -15 betel leaves (paan) - vetrilai, onion, cloves garlic. Ready in 40 min, serves 4.

Curated byAditi Iyer🇮🇳

Calories

585kcal

Estimated Cost

₹275-425

Carbs60g

Protein25g

Fats27g

Servings Scaler

Instructions

21 steps

1
To prepare Vetrilai Thogayal | Paan Chutney Recipe, wash and clean betel leaves
-15 betel leaves (paan) - vetrilai(13)
2
Tear the stem in between the leaves
-15 betel leaves (paan) - vetrilai(13)
3
Peel the small onion and garlic cloves
onion(6)cloves garlic(12)
4
Take a nonstick pan and add 1 tablespoon oil
5
Add garlic, small onion & green chili
onion(6)cloves garlic(12)
6
Let it fry nicely
7
Add betel leaves and fry for 1 or 2 minutes until its color changes
-15 betel leaves (paan) - vetrilai(13)
8
Switch off the gas and add the tamarind in the same hot pan and keep it for 2 minutes
tamarind(30 grams)
9
Transfer to another plate to cool down
10
While this is getting cooled down, on the same pan add few drops of oil and add coriander seeds,urad dal, jeera,chana dal and hing powder
coriander (dhania) seeds(1 tablespoon)black urad dal (split)(1 tablespoon)chana dal (bengal gram dal)(1 tablespoon)cumin seeds (jeera)(1 teaspoon)
11
Fry until nice aroma comes out
12
It takes around 3 – 4 minutes
13
Let it cool down and powder them and transfer it separately
14
Meanwhile the Betel leaf mixture would have cooled down
-15 betel leaves (paan) - vetrilai(13)
15
Blend to a nice paste
16
Transfer the dal powders into the mixie and blend well; adding salt at this stage
salt - to taste
17
Add 1 tablespoon of oil in the nonstick pan and heat it
18
Transfer the thogayal/chutney into the pan and fry for 3 -4 minutes
19
Oil might not ooze out as it is too less for this quantity
20
Vetrilai Thogayal | Paan Chutney Recipe is ready
-15 betel leaves (paan) - vetrilai(13)
21
Mix it with rice with a dollop of ghee or serve it as an accompaniment with fryums

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Recipe Source: archanaskitchen.com

South Indian RecipesSide DishVegetarian

Vetrilai Thogayal Recipe - Paan Chutney Recipe

A vegetarian South Indian Recipes recipe with -15 betel leaves (paan) - vetrilai, onion, cloves garlic. Ready in 40 min, serves 4.

Curated byAditi Iyer🇮🇳

Cook Time40 min

Calories

585kcal

Est. Cost₹275-₹425

Serving Size1 portion

Estimated Nutrition Highlights

Carbohydrates

60g(41%)

Protein

25g(17%)

Fats

27g(42%)

Interactive Servings Scaler

Scale the servings dynamically to update the ingredient checklist counts.

Ingredients Checklist

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Directions

21 steps

1
To prepare Vetrilai Thogayal | Paan Chutney Recipe, wash and clean betel leaves
-15 betel leaves (paan) - vetrilai(13)
2
Tear the stem in between the leaves
-15 betel leaves (paan) - vetrilai(13)
3
Peel the small onion and garlic cloves
onion(6)cloves garlic(12)
4
Take a nonstick pan and add 1 tablespoon oil
5
Add garlic, small onion & green chili
onion(6)cloves garlic(12)
6
Let it fry nicely
7
Add betel leaves and fry for 1 or 2 minutes until its color changes
-15 betel leaves (paan) - vetrilai(13)
8
Switch off the gas and add the tamarind in the same hot pan and keep it for 2 minutes
tamarind(30 grams)
9
Transfer to another plate to cool down
10
While this is getting cooled down, on the same pan add few drops of oil and add coriander seeds,urad dal, jeera,chana dal and hing powder
coriander (dhania) seeds(1 tablespoon)black urad dal (split)(1 tablespoon)chana dal (bengal gram dal)(1 tablespoon)cumin seeds (jeera)(1 teaspoon)
11
Fry until nice aroma comes out
12
It takes around 3 – 4 minutes
13
Let it cool down and powder them and transfer it separately
14
Meanwhile the Betel leaf mixture would have cooled down
-15 betel leaves (paan) - vetrilai(13)
15
Blend to a nice paste
16
Transfer the dal powders into the mixie and blend well; adding salt at this stage
salt - to taste
17
Add 1 tablespoon of oil in the nonstick pan and heat it
18
Transfer the thogayal/chutney into the pan and fry for 3 -4 minutes
19
Oil might not ooze out as it is too less for this quantity
20
Vetrilai Thogayal | Paan Chutney Recipe is ready
-15 betel leaves (paan) - vetrilai(13)
21
Mix it with rice with a dollop of ghee or serve it as an accompaniment with fryums