Vetrillai / Betel leaf is used as offering to
god in India. Betel plant is a symbol of Goddess Lakshmi. We have the plant in
our garden but it was a small leaf variety with more hotness. I had seen many
grandma chewing betels. Thambulam / Betel , supari and calcium ( vetrillai paku
) will be served in most festive occasions and celebrations in south India,
while in North India , it was in the form of Pann.
I had
seen this recipe in Reva’s Blog long before. It was first in my to do list ,
still I was hesitant how the rice will taste. Once I tasted , I want to make it
often………
Requirements
:
Cooked Rice – 2 cups
Salt to Taste
For
Seasoning :
Gingelly oil
– 1 tbs
Fennel Seeds / Aniseeds – ½ tsp
Cinnamon stick – 1 small stick
Garlic cloves – 10
Curry leaves – a sprig
Small Betel leaves
- 15 – 20
For
Masala :
Dry / fresh Turmeric – 1 inch
Dry Red chilli – 2
Black Sesame seeds – 1 tsp
Black Peppercorns – 1 tsp
Method :
I used normal
pooni rice . if you want can use basmati rice or seeraga samba rice.
To prepare Masala :
Dry roast
the turmeric , sesame seeds , red chillies , pepeprcorns and ginger for few seconds
or till the sesame seeds stops spluttering. Allow to cool and gring to a coarse
powder. I didn’t add water for grinding.
Making
of Rice :
Heat gingelly oil in a kadai . add the fennel seeds
and cinnamon stick , fry on medium flame.
Add in the curry leaves and ginger flakes. Sauté
till the aroma from garlic comes out or
garlic becomes slightly brown.
Add in the cooked rice and required salt and toss
well.Then add the chopped betel leaves and mix well.
Add the grounded masala and mix well. Sprinkle little
water and mix once. Cook in medium flame with lid for 5 minutes.
Healthy and nutritious rice will be best to carry on
lunch boxes.
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