Kongunadu Style Vetrilai Sadam Recipe - Betel Leaves Rice

Name: Kongunadu Style Vetrilai Sadam Recipe - Betel Leaves Rice
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4
Cuisine: Indian
Ingredients: 5 pieces Betel Leaf (5 Betel leaves (paan)); 2 cup Rice (2 cups Cooked rice); 10 cloves Garlic (10 cloves Garlic crushed); 2 tsp Vegetable Oil (2 teaspoons Oil); 1 tsp Mustard Seeds (1 teaspoon Mustard seeds (Rai/ Kadugu)); ½ tsp Chana Dal (1/2 teaspoon Chana dal (Bengal Gram Dal)); ½ tsp White Urad Dal (1/2 teaspoon White Urad Dal (Split)); 2 sprig Curry leaves (1 sprig Curry leaves + 1 sprig Curry leaves); ¼ cup Peanut (1/4 cup Roasted Peanuts (Moongphali)); 10 pieces Cashew (10 Cashew nuts); 4 pieces Red Chili (4 Fresh Red chillies chopped); 0 pieces Table Salt (Salt as required); 1 tbsp Cumin Seeds (1 tablespoon Cumin seeds (Jeera)); 1 tbsp Fennel Seed (1 tablespoon Fennel seeds (Saunf)); 1 tsp Black Peppercorns (1 teaspoon Whole Black Peppercorns); 2 tbsp Sesame Seeds (2 tablespoons Sesame seeds (Til seeds))

Kongunadu Style Vetrilai Sadam Recipe - Betel Leaves Rice - Variety Rice (Mixed Rice/ Flavoured Rice Recipes) (Indian)

25 minIndian

Servings4

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Vegetarian
Vegan
Dairy Free
Pescatarian
Halal
Egg Free

Ingredients

For 4 servings

Betel Leaf5 pieces · 5 Betel leaves (paan)
Rice2 cup · 2 cups Cooked rice
Garlic10 cloves · 10 cloves Garlic crushed
Vegetable Oil2 tsp · 2 teaspoons Oil
Mustard Seeds1 tsp · 1 teaspoon Mustard seeds (Rai/ Kadugu)
Chana Dal½ tsp · 1/2 teaspoon Chana dal (Bengal Gram Dal)
White Urad Dal½ tsp · 1/2 teaspoon White Urad Dal (Split)
Curry leaves2 sprig · 1 sprig Curry leaves + 1 sprig Curry leaves
Peanut¼ cup · 1/4 cup Roasted Peanuts (Moongphali)
Cashew10 pieces · 10 Cashew nuts
Red Chili4 pieces · 4 Fresh Red chillies chopped
Table Salt0 pieces · Salt as required
Cumin Seeds1 tbsp · 1 tablespoon Cumin seeds (Jeera)
Fennel Seed1 tbsp · 1 tablespoon Fennel seeds (Saunf)
Black Peppercorns1 tsp · 1 teaspoon Whole Black Peppercorns
Sesame Seeds2 tbsp · 2 tablespoons Sesame seeds (Til seeds)

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Steps

1To begin making Kongunadu Style Vetrilai Sadam Recipe, wash and cook rice adding just sufficient water so that the rice is not sticky and the grains are cooked yet separate. You can also use leftover rice for preparing this.
2Next, we will prepare the masala for the rice.
3Dry roast Cumin seeds, Fennel seeds, Pepper seeds, and Sesame seeds until golden. Add the curry leaves and roast for another minute. Allow it to cool completely and grind into a coarse powder.
4Heat a Kadai with oil, add mustard seeds, chana dal, and Urad dal. Once the dals turn golden brown add curry leaves, chopped red chillies, peanuts, and cashews.
5Saute until the cashews and peanuts turn a golden color. Add crushed garlic and saute until the raw smell goes away. Tear the betel leaves roughly and add them to the pan and saute until the leaves shrink.
6Now add the ground masala powder and stir all ingredients well for a minute. Turn off the heat and add cooked rice along with the required salt.
7Toss and mix well until everything is combined. Check for salt and serve Kongunadu Style Vetrilai Sadam hot.
8Serve Vetrilai Sadam or Betel Leaves Sadam along with Tomato Cucumber Raita and Masala Vadai for a wonderful Sunday lunch.