Friday, February 9, 2018

Posted by Mala at 12:00:00 AM No comments
Do you have cold?
Do you have a blocked nose and congested chest?
Throat irritation with cough?
Feverish feeling and body aching?
 Here is a medicine for all these health issues......all rolled into one RICE preparation!!!
I was having all the above mentioned illness, made this and ate, and the very next day, bade adieu to all these!!!
Vetrilai aka Betel leaves always play an important part in all functions...when we keep betel leaves with  betel nut (paakku), that means, we are having the witness of all the 4 Vedas. That's why, for the Nischaya thamboolam (engagement), we say, vetrilai-paakku exchange...these leaves  are  used in all religious ceremonies...auspicious or inauspicious...we eat it as a paan...and most importantly, when we make a garland out of it, it is very special for Lord Hanuman as well as Lord Narasimha.
Such a sacred leaf has loads of health benefits also. It is a rich source of Calcium, replete with Vitamin C and many more Vitamins, riboflavine, eases constipation and improves digestion, promotes oral health and reduces gastric pain, treats respiratory problems and relieves cough, amazing anti-septic and anti-fungal remedy, relieves back and muscular pains, heals wounds and infections, treats head ache, and prevents body odor. Such a power-packed betel leaf is clubbed with the no way less Kandanthippili (Long peppers)..not only that...curry leaves, pepper, jeera and white sesame seeds.....
I can hear you asking me, where was this recipe hiding  all these days???? I recently read about betel leaf in a tamil news paper, and concocted this recipe.
Please check out my Kandanthippili rasam
This is very apt for neivedhyam also, since usage of onions and garlic has been skipped.

Sona masuri / raw rice/basmati rice - 1 cup
Water - 2 1/2 cups
Salt to taste
Betel leaves - 8-10
Ground nuts - 1/4 cup

To dry roast and powder
White sesame seeds - 1 tsp
Pepper - 3/4 tsp
Jeera/cumin - 1 tsp
Long pepper - 4-5, broken
Red chillies - 3
Curry leaves - a few

To season
Ghee - 2 tsps
Gingely/cooking oil - 2 tsps
Hing powder - 1/2 tsp
Mustard seeds - 1 tsp
Broken urad dhal - 1 tsp
Channa dhal - 1 tsp
Red chillies - 2, broken

Recipe Cuisine: South Indian; Category: Lunch/Dinner
Prep time: 10 mts; Cooking time: 40 mts

Serves 3

Normal usage...

Betel leaves, washed, wiped, center stem removed and finely chopped

Ingredients above mentioned, dry roasted in a non stick pan

Curry leaves also added

After cooling down, loaded into a blender jar


 Rice, soaked for 20 minutes, then cooked , taking care to see that the grains are separate from one another, and allowed to cool down

Groundnuts getting roasted in 1 tsp oil

and added to the rice

Above mentioned seasonings done in oil plus ghee

After everything becomes golden

the chopped betel leaves added and sauteed nicely on slow flames

Now the roasted powder is added

Mixed well

and added to the cooled rice, salt to taste also added Mix well

Serve with a roasted papad and curds. Serve it warm.

This post first appeared in
* I don't think, kids will eat this rice. It has the "Kaaram" of betel leaves, long pepper, pepper and red chillies, all good for health "kaarams".......but, kids may find it a bit spicy.
* If you want, you can add a few pods of garlic too. I wanted to make it the saatvik way.


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