Kongunadu Style Vetrilai Sadam (Betel Leaves Rice)
Description: Experience the unique flavors of Kongunadu with this delightful Betel Leaves Rice, a perfect blend of spices and textures that makes for a satisfying vegetarian meal.
Ingredients
| Ingredient | Quantity |
|---|---|
| Betel leaves (paan) | 5 leaves |
| Cooked rice | 2 cups |
| Garlic (crushed) | 10 cloves |
| Sunflower oil | 2 teaspoons |
| Mustard seeds | 1 teaspoon |
| Chana dal (Bengal Gram Dal) | 1/2 teaspoon |
| White Urad Dal (Split) | 1/2 teaspoon |
| Curry leaves | 1 sprig |
| Roasted peanuts (Moongphali) | 1/4 cup |
| Cashew nuts | 10 pieces |
| Fresh red chillies (chopped) | 4 pieces |
| Salt | To taste |
| Cumin seeds (Jeera) | 1 tablespoon |
| Fennel seeds (Saunf) | 1 tablespoon |
| Whole black peppercorns | 1 teaspoon |
| Sesame seeds (Til) | 2 tablespoons |
| Curry leaves | 1 sprig |
Nutritional Information (per serving)
| Nutrient | Value |
|---|---|
| Calories | Approximately 250 |
| Protein | 7g |
| Carbohydrates | 45g |
| Fat | 8g |
| Fiber | 4g |
Instructions
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Prepare the Rice: Start by washing the rice thoroughly and cooking it with just enough water to ensure the grains remain separate and fluffy. Alternatively, you can use leftover rice for this recipe.
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Make the Spice Mix: In a dry pan, roast the cumin seeds, fennel seeds, black peppercorns, and sesame seeds until they turn golden brown. Add the curry leaves and continue roasting for another minute. Let this mixture cool, then grind it into a coarse powder.
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Sauté the Ingredients: Heat a Kadai (wok) over medium heat and add the sunflower oil. Once hot, add the mustard seeds, chana dal, and urad dal. Sauté until the dals turn golden brown. Next, add the curry leaves, chopped red chillies, peanuts, and cashew nuts, stirring until they also achieve a golden color.
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Incorporate Garlic and Betel Leaves: Add the crushed garlic to the mixture and sauté until the raw smell disappears. Tear the betel leaves into smaller pieces and add them to the pan, cooking until they wilt.
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Combine with Rice: Once the betel leaves have shrunk, stir in the ground spice mix and combine well for about a minute. Turn off the heat, then gently fold in the cooked rice along with salt to taste, ensuring everything is well mixed.
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Serve: Serve the Kongunadu Style Vetrilai Sadam hot, ideally paired with Tomato Cucumber Raita and crispy Masala Vadai for a fulfilling Sunday lunch experience.
Enjoy the ultimate fusion of flavors in this Kongunadu delicacy that is sure to delight your taste buds!
