Betel leaf is a must in offerings to god and is usually served following a feast in India.
Betel leaf are good for digestion , so our ancestors followed it as a custom after the feast and is good for pregnant ladies as it helps them in lactation.
I had already posted a rice recipe using this betel leaf , Vetrillai Poondu Sadam , a flavorful Rice with betel and garlic .
Betel leaves ( small ) – 5 -6
Chopped cilantro leaves – ½ cup
Urad dhal – 2 tbs
Red chillies – 2
Tamarind – a small marble sized
Oil – 1 tsp
Salt to taste
Wash and pat dry and chop betel leaves.
Heat oil in a pan , add urad dhal and sauté till golden .
Add in dry chillies and sauté for a minute.
Let it cool and add in the chopped betel leaves , coriander leaves and tamarind.
Grind along with salt and little water .
Betel leaf chutney is ready to serve.
Serve along with plain rice , idli or dosa.
We had it with plain dosa.