Vetrilai Poondu Sadam | Betel Leaves Garlic Rice Recipe | How to make Betel leaves rice Recipe | Vetrilai sadam recipe, a flavorful and healthy rice variety, is made using betel leaves / vethalai, garlic. Vethalai is good for digestion. We buy lots of vethalai for the festive season and this vetrilai Poondu Sadam is one good way to finish the remaining betel leaves.
Healthy 15 mins variety of rice
A few years back I happened to taste Vethalai Poondu Sadam for the first time at “Sri Krishna sweets”. Honestly, I was not sure about the taste as I am not a big fan of betel leaves but I loved the flavor. I heard from a friend that Vetrilai Poondu Sadam is a famous kongunadu samayal, It is usually made using seeraga samba rice. My friend told me it can be prepared with any rice even the leftover rice is perfect for this quick 15 mins variety rice.
Why Betel leaves?
Betel leaves are called as vethalai/ vetrilai in tamil, veeledele in Kannada, tamalapaku in Telugu. It is a must for any auspicious occasion such as religious ceremonies, poojai, wedding , festivals, etc. It is a part of tambulam/ tambula/ kalasa during those rituals. Betel leaves help in digestion, good for weight loss, common cold, cough, oral health, and diabetes.
Betel leaves along with chunnambu is given to new lactating moms everyday post-lunch, as it aids in milk production. It is also used in the postpartum menu (pathiya samayal). Other variety rice recipes in TMF
How to make a tasty Vetrilai Poondu Sadam?
Betel leaves give a distinct flavor and some may not like it. If you like the aroma of betel leaves this rice is perfect for your taste buds. For a tasty vetrilai Poondu Sadam avoid using old/ mature betel leaf as it will have a tinge of bitterness. Avoid overcooking betel leaves as it might turn bitter.
Other postpartum recipes
Can I make this Vetrilai Sadam as a postpartum recipe?
Yes, Vetrilai Sadam is perfect for new moms. To make it postpartum friendly do few alterations to this recipe
Avoid using Channa dal for tempering Don’t use any kind of nuts for tempering Use pepper spice and avoid green/red Chilli Avoid using leftover rice
Vetrilai rasam Variety rice Pathiya Samayal recipes Ingredients: Cooked rice - 1 + 1/2 cup Betal leaves - 3, chopped Ghee - 1/2 tsp Garlic - 3, finely chopped Turmeric powder - 1/8 tsp Pepper cumin powder - 1/4 tsp Salt - as needed To roast and grind: Sesame seed - 1/2 teaspoon Coriander seeds - 1/2 tsp Peanut - 4 or 5 Fennel seeds - 1/4 tsp Urad dal - 1/2 tsp Curry leaves - 4 or 5 To temper : Mustard seeds - 1/4 tsp Peanuts - 1 tablespoon Cashew - 1 tbsp Urad dal - 1/2 tsp Channa dal - 1/2 tbsp How to make Vetrilai Poondu Sadam with step by step pictures:
Cook rice fluffy and cool it Add all the ingredients under “to roast and grind” one by one and mix well
Cook till the dal turns golden brown and sesame seeds pop
Let them cool down Grind into a coarse powder
In the same pan add oil and when oil is hot add mustard seeds and let it splutter
Add urad dal, Channa dal, red Chilli, curry leaves, peanuts, and cashew; mix everything well
After the dal and cashew turns golden brown Add garlic and saute Sprinkle a generous pinch of turmeric powder and sauté till the garlic is roasted
Add pepper - cumin powder, ground powder, and betel leaves; mix well
Turn down the stove to low flame and sauté for a minute
Add rice, hing, salt, and ghee; mix everything well and switch off
