Friday, 9 June 2017

VETRILAI / BETEL LEAF COCONUT MILK PULAO

Vetrilai / betel leaves coconut milk pulao  is very simple and easy to prepare made with betel leaves, coconut milk  and spices.
During rituals or ceremonies, we would buy betel leaves and it would go waste after few days. I got an idea to use the betel leaves in cooking in various dishes, so that it is not wasted. Firstly let's see the recipe of betel leaf coconut milk pulao
You should be careful while buying betel leaves. When you cook betel leaves, you might get a bitter taste in your dish. To avoid the bitterness, always go for fresh and tender betel leaves. The betel leaves should bot be too young or too old.
Health Benefits of Betel Leaves
Improves digestion and helps to maintain good oral hygiene.
Treats gastric ulcer.
Cures boils and treats diabetes.
Treats cough and helps to get relieved from headache.
Cures constipation and heals wounds.
Helps in treating diabetes: It is believed that the components present in betel leaves can reduce the level of sugar in the blood, thus treating diabetes.
Aids in weight-loss: Betel leaves can be used effectively by people who are trying to shed weight.
Prevents carcinogens that lead to cancer:. Boil 10 to 12 betel leaves for a few minutes and add honey to the boiled water. Drinking this on a daily basis can help.
Heals wounds: Betel leaves, when applied over a wound and bandaged, can heal a wound and accelerate the healing process. They are also widely used in Ayurveda for treating boils.
Cures headache: If you are suffering from a severe headache, betel leaves can come to your rescue. The leaves have cooling properties which provide instant relief from the ache when applied externally.






 INGREDIENTS:
·         Basmati rice                          -1 cup
·         Coconut milk                        - 2cups
·         Turmeric powder                 - ½ tsp
·         Salt                                          - 1 tsp
INGREDIENTS FOR BETEL MASALA POWDER.

·         white Sesame seeds  - 1 tsp
·         Peppercorns                - 1/4 tsp
·         Dry red chillies           - 2 nos
·         Channa dal                 - 1 tbsp
·         Garlic                          - 6 cloves.
·         Curry leaves               - 1 sprig
·         Cumin seeds              - 1 tsp
·         Fennel seeds              - 1 tsp
·         Betel leaves                - 2 nos finely chopped
·         Peanuts                      - 4 tbsps
·         Cloves                         - 2 nos
·         Cinnamon stick (small)


Dry roast the above ingredients and powder finely it in a blender

FOR SEASONINGS:
·         Sesame oil                  - 2 tbsps
·         Channa dal                 - 1 tsp
·         Betel leaves / vetrilai (remove stalk and chopped finely) - 3 or 4 nos
·         Peanuts                      - 2 tbsps
·         Red chillies                - 2 nos
·         Curry leaves               - 1 sprig






METHOD:
1.       Wash and soak rice for 30 mins. Pressure cook rice with 2 cups of coconut milk  a tsp of salt,a half tsp of turmeric powder, a tsp of ghee and half of the betel masala powder.
2.      Spread the rice in a wide plate and allow them to cool completely.
3.      Heat oil in a pan, season with items given in the list for seasonings. Then add remaining betel masala powder, chopped betel leaves in the oil and mix well for few seconds.

4.      Add cooked rice, needed salt and mix everything well for 3 minutes in a medium flame.

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