Home Rice Variety Vetrilai poondu sadam, Betel leaves rice

Vetrilai poondu sadam, Betel leaves rice

by Jeyashris Kitchen
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Vetrilai poondu sadam

Vetrilai poondu sadam| betel leaves rice with Garlic, a flavourful and healthy rice variety, made using betel leaves| vethalai, garlic and other aromatic Indian spices. This is a special variety of rice in Kongu region of Tamilnadu. Commonly called as vethalai sadam, it aids in digestion and also the best way of using Vethalai after the festival season. I have heard about this popular kongu style variety rice a lot, and finally tried it today. Few days back when i posted Paan ladoo recipe, one of my good friend told me about this vetrilai poondu sadam. I finally tried today and completely enjoyed every bite of this rice. The rice turned out so aromatic and flavourful, a must try one after a heavy dose of festival food for the past 10 days. If you are looking for some other recipes using vethalai | betel leaves, do check out my Vethalai rasam, paan shots, paan ladoo, paan ice cream and sweet beeda. I used basmati rice for making this recipe, but traditionally Seeraga samba rice is used to make Vetrilai poondu sadam.

Vetrilai poondu sadam

Vetrialai Poondu sadam

Vetrilai poondu sadam| betel leaves rice with Garlic, a flavourful and healthy rice variety, made using betel leaves| vethalai, garlic and other aromatic Indian spices. This is a special variety… Rice Variety vetrilai poondu sadam, recipes using betel leaves, paan leaves recipes, pathiya samayal, vethalai recipes, Indian Print This
Serves: 2 Prep: Cook: Cuisine: Indian
Category: Lunch Author: Jeyashri Suresh
Nutrition facts: Lunch calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • Basamati rice 1/2 cup
  • Betel leaves 4
  • Oil 3 tsp
  • Ghee 1/2 tsp
  • Salt as needed
  • Peanuts 1 tblsp
  • Garlic 7-8 cloves
  • Red chili 1
  • Curry leaves few
  • Mustard seeds 1/4 tsp
  • To roast and grind
  • Fennel seeds| sombu 1 tsp
  • Kalpaasi | stone flower a small piece
  • Black Pepper 1 tsp
  • Sesame seeds 1 tsp
  • Clove 1
  • Red chilli 1
  • Cumin seeds | jeeragam 1/2 tsp
  • Curry leaves 1 sprig

Description

Vetrilai poondu sadam| betel leaves rice with Garlic, a flavourful and healthy rice variety, made using betel leaves| vethalai, garlic and other aromatic Indian spices.

Method:

  • Wash and cook the basmati rice in 1/2 cup of water. Add little salt and a drop of oil while cooking. Pressure cook till 3 whistles.
  • Once done, spread the cooked rice in a plate and keep it aside. 
  • Let's dry roast the masala now.
  • In a pan add 1 tsp fennel seeds, 1 tsp pepper, 1 red chilli, 1 clove, 1 tsp sesame seeds(i used black sesame) and kalpassi.
  • Dry roast this for few minutes in a low flame.
  • Once the sesame seeds starts popping up, switch off the flame and add 1/2 tsp cumin seeds and curry leaves.
  • Allow this to cool completely and powder this. If it is slightly coarse, fine. 
  • In a pan add oil and add in 1/4 tsp mustard seeds, 1 red chili and 1 tblsp peanuts and curry leaves.
  • Saute till the peanuts are cooked.
  • Peel the garlic and gently crush them, just one press using a mortar pestle is fine.
  • Add this to the oil and saute for a minute.
  • Chop 4 medium sized betel leaves into small pieces.
  • Add this to the pan.
  • Saute for 2 minutes. Add little salt now.
  • Add in the cooked rice.
  • Add the ground masala powder. It came around 4 tsp, i used up all.
  • Mix evenly and gently without breaking the rice. 
  • Smear 1/2 tsp ghee on the top and mix.
  • Vetrilai poondu sadam is ready.
  • Serve this with appalam or any raita.

Notes

1. If you have sukku | dry ginger you can add a tiny piece 2. Cashew nuts can be added along with peanuts. 3. Vetrialai poondu sadam can be packed for lunch box too.

  • Wash and cook the basmati rice in 1/2 cup of water. Add little salt and a drop of oil while cooking. Pressure cook till 3 whistles.
  • Once done, spread the cooked rice in a plate and keep it aside. 
  • Let’s dry roast the masala now.
  • In a pan add 1 tsp fennel seeds, 1 tsp pepper, 1 red chilli, 1 clove, 1 tsp sesame seeds(i used black sesame) and kalpassi.
  • Dry roast this for few minutes in a low flame.
  • Once the sesame seeds starts popping up, switch off the flame and add 1/2 tsp cumin seeds and curry leaves.
  • Allow this to cool completely and powder this. If it is slightly coarse, fine. 
  • In a pan add oil and add in 1/4 tsp mustard seeds, 1 red chili and 1 tblsp peanuts and curry leaves.
  • Saute till the peanuts are cooked.
  • Peel the garlic and gently crush them, just one press using a mortar pestle is fine.
  • Add this to the oil and saute for a minute.
  • Chop 4 medium sized betel leaves into small pieces.
  • Add this to the pan.
  • Saute for 2 minutes. Add little salt now.
  • Add in the cooked rice.
  • Add the ground masala powder. It came around 4 tsp, i used up all.
  • Mix evenly and gently without breaking the rice. 
  • Smear 1/2 tsp ghee on the top and mix.
  • Vetrilai poondu sadam is ready.
  • Serve this with appalam or any raita.

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