Vetrilai Thogayal

Ingredients:

    13-15 betel leaves/vetrilai
    6 small onion
    12 garlic cloves
    1 tablespoon coriander seeds
    1 tablespoon urad dal
    1 tablespoon bengal gram/chana dal
    1/2 tablespoon cumin seeds
    2 green chili – 2
    tamarind – 1 small lemon size
    salt to taste
    1/3 teaspoon hing powder
    2 tablespoon oil

Method:

    To prepare Vetrilai Thogayal | Paan Chutney Recipe, wash and clean betel leaves.

    Tear the stem in between the leaves. Peel the small onion and garlic cloves.

    Take a nonstick pan and add 1 tablespoon oil.

    Add garlic, small onion & green chili. Let it fry nicely.

    Add betel leaves and fry for 1 or 2 minutes until its color changes.

    Switch off the gas and add the tamarind in the same hot pan and keep it for 2 minutes.

    Transfer to another plate to cool down.

    While this is getting cooled down, on the same pan add few drops of oil and add coriander seeds,urad dal, jeera,chana dal and hing powder. Fry until nice aroma comes out. It takes around 3 – 4 minutes.

    Let it cool down and powder them and transfer it separately.

    Meanwhile the Betel leaf mixture would have cooled down. Blend to a nice paste.

    Transfer the dal powders into the mixie and blend well; adding salt at this stage.

    Add 1 tablespoon of oil in the nonstick pan and heat it. Transfer the thogayal/chutney into the  pan  and fry for 3 -4 minutes. Oil might not ooze out as it is too less for this quantity.

    Vetrilai Thogayal | Paan Chutney Recipe is ready. Mix it with rice with a dollop of ghee or serve it as an accompaniment with Sambar, rice and fryums.