Vetrilai poondu sadam, is a flavourful south Indian variety rice made with betel leaves, garlic and a special spice mix, tossed with cooked rice. Bold flavours, mild spice and loaded with digestive benefits. A quick lunch idea with medicinal benefits.
Best way to use up betel leaves as well as to make family consume, especially after festivals, aiding post-festive detox.
Check out my Paan soda and Sweet paan in this website. Check out my latest vetrilai rasam recipe too.
Vetrilai poondu sadam is very popular in Kongu region. I have once tried making Sundal and it was very strong. So after that, I was very skeptical about trying something savory with paan (vetrilai). Some people make even rasam with it. I have to yet try though.
For me, I remember only my family consuming vetrilai post meals chewing with betel nuts and edible limestone. Other thing is the one they give for digestion as kid, with omam (carom seeds). Now as a food blogger, have come accross lot of recipes with vetrilai. Even Cook with Comali made this Kongunadu special variety rice popular. Though I am late to post this recipe, I am glad I tried in first place, as I liked it and came out of the impression it would not taste good in savory items.. Here after, I can make this often when it's in stock.
Ingredients
Here are the ingredients needed to make flavourful Vetrilai poondu sadam.
- Betal leaves - Vetrilai - Both the black variety (karuppu vetrilai) or the regular mild variety works. I used karuppu vetrilai.
- Garlic cloves - For flavour and it's goodness.
- Turmeric powder - For it's goodness along with black pepper powder.
- Black pepper - Adds spice.
- Sesame seeds - For flavour
- Fennel seeds - Aids digestion
- Sukku podi - Added for flavour and it's digestive property.
- Cinnamon - Gives a good flavour for the rice
- Dry Red chilli - Adds spice and a smoky flavour
- Peanuts - Adds crunch to the dish
- Mustard
- Urad dal
- Chana dal
- Salt
Please see recipe card below for quantities.
Step by step pictures
Let's see the recipe for Vetrilai poondu sadam. A Variety rice that is tasty as well as good for you.
- Firstly, wash and take 4 small sized betel leaves.
- Then stack them and roll, chop into thin strips.
- Then heat a pan and dry roast firstly black pepper for 30 seconds. In medium or low flame, add sesame seeds, fennel seeds.
- Once golden, switch off flame and add dry ginger powder (sukku podi)
- After that, cool down and place it in a mixer.
- Grind it to a fine powder.
- Then heat a pan with oil and splutter mustard. Add all the items one by one and roast well.
- Once golden and crisp, add chopped garlic. Saute until it turns fragrant and soft.
- After that add the chopped betel leaves (vetrilai)
- In low heat, stir until it is wilted.
- Then add turmeric powder and salt as needed for the variety rice.
- Give it a quick mix, do not burn it.
- After that, add cooked rice. Give it a mix.
- Now add the spice mix, I reserved a tsp, but you can add all, taste it and adjust as per your wish.
- As a final touch, add a teaspoon of ghee.
- Kongunadu special variety rice vetrilai poondu sadam is ready.
Serve with vadams simply. You can also have some kootu by side.
Substitutions & Variations
- Use millet in place of rice for a healthier version.
- To make it vegan, use coconut oil in place of ghee.
- You can add red chillies in the spice mix to make a more spicier version.
- You can add cashews in place of peanuts.
Top Tip
Do not overcook betel leaves. It can give a different bitter taste and flavour.
The spice mix and garlic does the magic of betel leaves flavour, without over powering.
This dish is great for bloating or after a heavy festival day meal.
My Notes
- Make sure to cook garlic patiently for good flavour.
- Select tender leaves, without any thick vein, for best results.
- This vetrilai poondu sadam is perfect variety rice when you feel bloated or heavy after rich meals.
Recipe card
Vetrilai Poondu Sadam Recipe | Betel leaves Garlic Rice
Ingredients
- 2 Betel leaves Vetrilai
- 2.5 cups Cooked rice
- 4 Garlic cloves
- ¼ teaspoon Turmeric powder
- Salt as needed
Spice mix
- 2 teaspoon Black pepper
- 1 Stone flower
- 1 teaspoon Sesame seeds
- ½ teaspoon Fennel seeds
- ¼ teaspoon Dry ginger powder
To temper
- 2 tablespoon Oil Sesame oil
- 1 Dry red chilli
- 1 inch Cinnamon Break to small pices
- broken into pieces
- ½ teaspoon Mustard
- 1 teaspoon Urad dal
- 2 teaspoon Chana dal
- 2 tablespoon Peanuts
- 1 sprig Curry leaves
Instructions
- Firstly, wash and take 4 small sized betel leaves.
- Then stack them and roll, chop into thin strips.
- Then heat a pan and dry roast firstly black pepper for 30 seconds. In medium or low flame, add sesame seeds, fennel seeds.
- Once golden, switch off flame and add dry ginger powder (sukku podi)
- After that, cool down and place it in a mixer.
- Grind it to a fine powder.
- Then heat a pan with oil and splutter mustard. Add all the items one by one and roast well.
- Once golden and crisp, add chopped garlic. Saute until it turns fragrant and soft.
- After that add the chopped betel leaves (vetrilai)
- In low heat, stir until it is wilted.
- Then add turmeric powder and salt as needed for the variety rice.
- Give it a quick mix, do not burn it.
- After that, add cooked rice. Give it a mix.
- Now add the spice mix, I reserved a tsp, but you can add all, taste it and adjust as per your wish.
- As a final touch, add a teaspoon of ghee.
- Kongunadu special variety rice vetrilai poondu sadam is ready.
Video
Notes
- Do not overcook betel leaves. It can give a different bitter taste and flavour.
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