Vetrilai Poondu Sadam / Betel Leaves Rice with Garlic

vetrilai-poondu-sadam-betel-leaves
Recipe for Vetrilai Poondu Sadam. Variety rice preparation flavoured with betel leaves and garlic.

vetrilai-poondu-sadam-betel-leaf

Betel leaves have a special place in every South Indian family. Mine ain’t different. All the gossips happen around the “Vethala-Paaku” Plate. After lunch, the family will gather around for chewing betel nut. Betel leaves will be spread with chunnam-lime and a betel nut or supari would be kept. The leaf would be folded and would go straight to the mouth as one single bite. It will be chewed and chewed along with the gossips.

vetrilai-poondu-sadam-1-2

This recipe for betel leaves rice is very unique and popular in the kongunad region. The rice turns so flavorful. Here is how to do Vetrilai Poondu Sadam / Betel Leaves Rice with Garlic.

Cooking the rice:
First, lets talk about the rice. We will be using seeraga samba rice. One can use basmati rice too! The whole idea is to get the texture right. Its very important that the grains of rice do not turn mushy. Here is how I do it. Wash and soak the seeraga samba / basmati rice in water for 30 minutes. Drain the water. Add 1.5 cups of water to every cup of rice used. Cook in a pressure cooker, medium flame – for exactly 2 whistles. Switch off the flame and allow it to rest for 15 minutes. The pressure will release on its own during that time. After 15 minutes, open the cooker and fluff up the rice. Immediately, transfer the rice to 2-3 plates to cool it down completely. The rice needs to be completely cool.

vetrilai-poondu-sadam-rice-soak

Masala for the rice:
vetrilai-poondu-sadam-masala-ing

Dry roast all the masala ingredients on a low flame till brown and fragrant. Set aside to cool. Once cool, grind to a fine powder in a mixie jar. Set aside.

vetrilai-poondu-sadam-masala

Tempering:
Along with the betel leaf and garlic, we use another spice called Kalpasi. Kal means rock andΒ Pasi means green moss. Its also called as stone flower. Kalpasi is nothing but a unique variety of moss that usually grows on rocks in a moist place. They are carefully harvested and dried and used in cooking. It imparts a very earthy aroma to the dish.

vetrilai-poondu-sadam-kalpasi

Heat peanut oil in a pan and add in the mustard seeds. Let the seeds splutter. Add in the curry leaves, chana dal, peanuts, cloves and kalpasi. Add in the chopped garlic and fry on a low flame till the garlic is nicely roasted and brown.

vetrilai-poondu-sadam-temper

Add in the chopped betel leaf, salt and the ground masala. Stir for 2-3 seconds just to coat the masalas in oil. Do not fry for a long time. The masalas might burn.

vetrilai-poondu-sadam-betel

Add in the cooked rice and remove from heat. Mix well to combine.

vetrilai-poondu-sadam-rice

Serve the rice hot with potato fry.
vetrilai-poondu-sadam-recipe

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
vetrilai-poondu-sadam

Vetrilai Poondu Sadam / Betel Leaves Rice with Garlic

Recipe for Vetrilai Poondu Sadam. Variety rice preparation flavoured with betel leaves and garlic. With step by step pictures.

  • Total Time: 30 mins
  • Yield: 3 servings 1x

Ingredients

Scale

For the masala

  • 1 sprig curry leaves
  • 1 teaspoon cumin seeds
  • 1 teaspoon fennel seeds
  • 1 teaspoon coriander seeds
  • 1 teaspoon black peppercorn
  • 1 tablespoon white sesame seeds

Other ingredients

  • 2 tablespoon peanut oil
  • 1/4 teaspoon mustard seeds
  • 1 sprig curry leaves
  • 2 teaspoon chana dal
  • 2 tablespoon peanuts
  • 2 cloves
  • 1/2 inch kalpasi / stone flower
  • 10 cloves garlic, chopped
  • 4 betel leaves
  • 1 teaspoon salt
  • 1 cup seeraga samba rice

Instructions

  1. Cook the rice and set aside.
  2. Dry roast all the masala ingredients on a low flame till brown and fragrant. Set aside to cool. Once cool, grind to a fine powder in a mixie jar. Set aside.
  3. Heat peanut oil in a pan and add in the mustard seeds. Let the seeds splutter. Add in the curry leaves, chana dal, peanuts, cloves and kalpasi. Add in the chopped garlic and fry on a low flame till the garlic is nicely roasted and brown.
  4. Add in the chopped betel leaf, salt and the ground masala. Stir for 2-3 seconds just to coat the masalas in oil.
  5. Add in the cooked rice and remove from heat. Mix well to combine.
  • Author: Kannamma - Suguna Vinodh
  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Category: Rice
  • Cuisine: Tamilnadu

vetrilai

13 thoughts on “Vetrilai Poondu Sadam / Betel Leaves Rice with Garlic”

  1. Praful LAKHANI

    Hi Suguna Vinodh,

    GOOD EVENING, or Good Morning when you see this message

    We are in London, happen to go to a PAAN House for Bollywood Tribute Band tickets!

    Having just read your recepe’, VETRILAI POONDU SADAM / BETEL LEAVES RICE WITH GARLIC
    I talked the shopkeeper to sell just 4 Betel Leaves (Well, He charged me for 4 Paans!!!, never mind !!)
    .
    I may have improvised to a small extent. If I were to replicate, the result will probably be totally different, but that is what cooking is all about !!

    I want you to know that you have inspired me to try something I would have never dreamt of cooking!!

    I wish you well and hope you will continue to inspire “L” plate cooks like me






  2. Hi …Nice recipe for the 1 st time I’ve seen using beetle leaf in cooking
    I’ve tried the recipe it came good and yummy

  3. SophiaRaman

    Hi Suguna,
    I tried this betel leaf rice (that too fresh leaf from my garden) today it has come out very well…. Thanks for introducing new new recipes. God bless u !!!!

    Regards
    Sophia






Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Scroll to Top