VETRILAI / BETEL LEAF URUNDAI KUZAMBU

Betel leaves are the leaf of the betel plant which is an evergreen and perennial creeper. It has heart shaped leaves and varies in colour with shades of green. It is cultivated mostly in South India and South East Asia.

It has special significance in Indian culture and is used in religious practices, weddings etc.


Betel leaves can be used in cooking also. I have prepared some recipes with these green heart beauty.

These betel leaves recipes are published in diwali special issue “Aval Kitchen” magazine. A great and proud moment in my life. I am sharing these recipes in English for my friends who don’t know tamil.
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HEALTH BENEFITS OF BETEL LEAVES.

 Betel leaves aid in digestion. Betel leaf juice is mixed with warm water and given to small children to improve digestion as well as aid those suffering from indigestion.
 Betel leaf juice is credited with diuretic properties. Its juice, mixed with sweetened milk helps in easing urination.
Betel leaves are heated, smeared with castor oil and then placed on the stomach for small infants when they are suspected to have colic pain.
 It is a natural palate cleanser and a mouth freshener.
 They are used as stimulants and antiseptic.
 It acts as an aid for lactation and thus is advised for consumption after meals by lactating mothers.
 Betel leaves are beneficial in the treatment of nervous pains and nervous exhaustion. The juice of a few betel leaves, with a teaspoon of honey, will serve as a good tonic. A teaspoon of this can be taken twice a day. 

INGREDIENTS

Soaked Thuvar dal                              - 1 cup

Vetrilai                                                 - 3 nos chopped

Small onions                                       - 10 nos

Green chillies                          - 4 nos

Grated coconut                      - 2 tbsps

Rice flour                                - 1 tbsp

Oil                                           -for deep frying

INGREDIENTS FOR  SEASONINGS

Oil                                           -1 tbsp

Mustard seeds                       -1 tsp

Methi seeds                                       -1 tsp

Red chillies                            -1 no

Curry leaves                           -few.

FORSEASONING

Oil                                            - 1 tbsp
Mustard seeds                          - 1 tsp
Curry leaves                             - 2 sprigs
Green chillies                           - 4 nos ( finely chopped )

INGREDIENTS FOR KUZAMBU

Tamarind                               -lemon sized

Vatral  kuzambu powder       - 2 tbsps

Asafoetida powder                 -¼ tsp.   

Turmeric powder                   - ½ tsp

Salt     -                                               -to taste

Jiggery                                    - 1 tbsp

Soak the tamarind in enough water with vatha kuzambu powder, turmeric powder, salt, jiggery, and asafetida for half an hour to one hour.

METHOD

 Grind soaked thuvar dhal with vetrilai, small onion, green chillies, grated coconut, and rice flour  to a thick paste.

Make round balls from the ground paste .

Heat a pan adding enough oil to fry the vetrilai balls and deep fry the vetrilai balls and keep aside.

Heat another pan  with oil and season it with mustard seeds, methi seeds, red chilli, and curry leaves.

Add the soaked and strained tamarind water and  add some more water to your desired consisitency and allow it to boil in a medium flkame till the  tamarind gets cooked.

Add the fried vetrilai balls and boil it for few minutes.

Remove from flame and transfer to a serving bowl.

Hot spicy  vetrilai urundai kuzambu is ready to serve.

This recipe has been published in “Aval Kitchen” tamil magazine.


FOR VIDEO OF THIS RECIPE CHECK THE BELOW LINK


https://www.youtube.com/watch?v=Y8FymcJEAx0