betel leaf chutney recipe

betel leaf chutney recipe is a tasty healthy side dish prepared with betel leaves / paan / vetrilai, onion, garlic, green chillies, urad dal, channa dal, coriander seeds, cumin seeds, salt and tamarind. Served as side dish for idli, dosa and rice.

Betel leaves are traditionally offered as a mark of auspicious beginnings. Occasions include greeting elders, wedding ceremonies, new year, paying elders, astrologers, where money and areca nut kept on top of the betel leaves and offered to the elders for their blessings. Betel leaves are wrapped for the chewing of areca nut or tobacco to add flavour and it helps in digestion. It is also used in cooking. We have already prepared  vetrilai sadham and Sweet Beeda with Vetrilai.

Botanical name – Piper betle

Details in – Betel leaf Wikipedia

Piper betle / betel leaves / vetrilai
Piper betle / betel leaves / vetrilai
betel leaf chutney recipe – Ingredients:-
  • vetrilai / paan / betel leaves – 12 to 15 number (according to the size)
  • pearl onions / sambar onions – 10 number
  • garlic cloves / poondu pal – 20 number
  • green chillies – 2 number
  • tamarind paste / puzhi – 1 tsp Tamarind Paste Preparation
  • salt – to taste
  • oil – 3 tsps
betel leaf chutney recipe – Ingredients to dry roast and grind:-
  • urad dal / ulundham paruppu – 2 tsp
  • channa dal / kadalai paruppu – 2 tsp
  • coriander seeds / malli – 2 tsp
  • cumin seeds / seeragam – 1 tsp
Urad dal, channa dal, coriander seeds and cumin seeds
Urad dal, channa dal, coriander seeds and cumin seeds
betel leaf chutney recipe – Method of preparation:-

1. Firstly remove the center veins in the betel leaf using a scissors and chop them. Remove skin of pearl onions and garlic and keep all the ingredients ready.

Center Veins were removed
Center Veins were remove
Ingredients - chopped betel leaves, garlic, onion and green chillies
Ingredients – chopped betel leaves, garlic, onion and green chillies

2. Secondly dry roast urad dal, channa dal, coriander seeds and cumin seeds in a fry pan till it turns golden brown.

Dry roasting the ingredients
Dry roasting the ingredients

3. After that put it in a plate and allow it to cool down to room temperature.

Roasted ingredients
Roasted ingredients

4. Thirdly heat one tea spoon of oil in a fry pan and add pearl onions and fry.

Frying pearl onions in oil
Frying pearl onions in oil

5. When it turns pale add garlic and sauté again.

Garlic added
Garlic added

6. Next add green chillies and saute.

Green chillies added
Green chillies added

7. Similarly add chopped betel leaves and sauté till it turns colour.

Chopped betel leaves added
Chopped betel leaves added

8. Put it in a plate and allow it to cool.

Oil fried ingredients in a plate
Oil fried ingredients in a plate

9. Now put the dry roasted ingredients to a mixie jar and grind once.

Dry roasted ingredients were ground
Dry roasted ingredients were ground

10. Finally add the oil fried ingredients to it along with tamarind paste and salt.

Oil fried ingredients, tamarind and salt added
Oil fried ingredients, tamarind and salt added

11. Grind it to a fine paste adding required water.

betel leaf chutney | vetrilai thuvaiyal recipe
betel leaf chutney | vetrilai thuvaiyal recipe

12. Again heat one tea spoon of oil in a fry pan, put the ground thuvaiyal in it and sauté.

Sauting thuvaiyal in oil
Sauting thuvaiyal in oil

13. When the thuvaiyal becomes thick and oil leaves the pan, switch off and transfer to a bowl.

Thuvaiyal becomes thick
Thuvaiyal becomes thick

14. Serve as side dish for  IdliDosa or  rice.

betel leaf chutney | vetrilai thuvaiyal recipe
betel leaf chutney | vetrilai thuvaiyal recipe

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