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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



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


  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
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