Vetrilai Thogayal Recipe - Paan Chutney Recipe

Steps

1. 1To prepare Vetrilai Thogayal | Paan Chutney Recipe, wash and clean betel leaves.
2. 2Tear the stem in between the leaves. Peel the small onion and garlic cloves.
3. 3Take a nonstick pan and add 1 tablespoon oil.
4. 4Add garlic, small onion & green chili. Let it fry nicely.
5. 5Add betel leaves and fry for 1 or 2 minutes until its color changes.
6. 6Switch off the gas and add the tamarind in the same hot pan and keep it for 2 minutes.
7. 7Transfer to another plate to cool down.
8. 8While this is getting cooled down, on the same pan add few drops of oil and add coriander seeds,urad dal, jeera,chana dal and hing powder. Fry until nice aroma comes out. It takes around 3 – 4 minutes.
9. 9Let it cool down and powder them and transfer it separately.
10. 10Meanwhile the Betel leaf mixture would have cooled down. Blend to a nice paste.
11. 11Transfer the dal powders into the mixie and blend well; adding salt at this stage.
12. 12Add 1 tablespoon of oil in the nonstick pan and heat it. Transfer the thogayal/chutney into the pan and fry for 3 -4 minutes. Oil might not ooze out as it is too less for this quantity.
13. 13Vetrilai Thogayal | Paan Chutney Recipe is ready. Mix it with rice with a dollop of ghee or serve it as an accompaniment with fryums.