Vethalai aka betel leaf Kaara Kozhambu

Serves 1
instagram.com

Directions

  1. 1Heat 1 tbsp oil in a pan.
  2. 2Add 2 tsp jeera, 1 tbsp pepper corns, 5-6 garlic pods.
  3. 3Sauté well.
  4. 4Add 3 medium sized betel leaves. Remove the stalk.
  5. 5Sauté well for a minute.
  6. 6Grind this with little water to a fine paste.
  7. 7Heat 3 tbsp gingely oil.
  8. 8Add mustard, 1 tbsp Bengal gram, 1 tbsp toor daal, 1 tsp fenugreek seeds, 5-6 red chillies.
  9. 9Add 3/4 cup chopped shallots, a few garlic pods, curry leaves.
  10. 10Sauté well.
  11. 11Add 1 chopped tomato.
  12. 12Sauté well.
  13. 13Add salt, 1 tsp hing, 1 tsp turmeric powder, 1 heaped tbsp chilli powder, 1 tbsp coriander powder.
  14. 14Sauté well.
  15. 15Add tamarind extract of 1 large lime sized tamarind diluted in 2 cups of water.
  16. 16Cover and cook.
  17. 17When raw smell is gone, add the masala paste from step 1, 1/2 cup water, 1 heaped tbsp jaggery, 1 tbsp gingely oil.
  18. 18Switch off after 5 min.

Ingredients

  • 1 tbsp oil
  • 2 tsp jeera
  • 1 tbsp pepper corns
  • 5 to 6 garlic pods
  • 3 medium sized betel leaves
  • 3 tbsp gingely oil
  • mustard
  • 1 tbsp Bengal gram
  • 1 tbsp toor daal
  • 1 tsp fenugreek seeds
  • 5 to 6 red chillies
  • 0.75 cup chopped shallots
  • a few curry leaves
  • 1 chopped tomato
  • salt
  • 1 tsp hing
  • 1 tsp turmeric powder
  • 1 heaped tbsp chilli powder
  • 1 tbsp coriander powder
  • 1 large lime sized tamarind extract
  • 2 cups water
  • 0.5 cup water
  • 1 heaped tbsp jaggery
  • 1 tbsp gingely oil

Equipment

panblenderladle