Betel Leaf Garlic Rice | Vetrilai Poondu Sadham | வெற்றிலை பூண்டு சாதம்

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Cooks in: 10 Minutes Serves: 2 People

Betel leaf/Vetrilai/Paan ka patta has many curative and healing benefits. These leaves contain powerful antioxidant and anti-inflammatory compounds. They help in proper digestion of the food. I have already posted betel leaf rasam rice recipe using these leaves. This rice variety gets ready within 10 minutes.


Ingredients for Seasoning
  • 2 Tbsp Sesame Oil
  • 2 Tbsp Roasted Peanuts
  • 1/4 tsp Mustard seeds
  • 1/2 Tsp each ( Crushed Pepper, Cumin Seeds)
  • 1/4 Tsp each ( Urad dal, Chana dal)
  • 1/8 Tsp Turmeric Powder
  • 2 Cloves
  • 5 to 6 Curry Leaves
  • 1 Slit Green Chilli


  1. Wash the leaves and remove the veins. Cut them into small strips and keep aside.
  2. In a pan, add oil and do the seasoning mentioned above. Once done, add the chopped garlic pieces, salt and sauté for 2 to 3 minutes till they turn slightly brown.
  3. Now add the chopped betel leaves and sauté till the leaves shrink and release a nice aroma.
  4. Keeping the heat on low, add the cooked millet and turmeric powder. Mix everything well for 2 minutes and turn off the heat.
  5. A wonderful aromatic garlic rice with the benefit of betel leaf is ready.


  • Millets like Kodo, Little, Barnyard, Foxtail or Proso can be used for this recipe.
  • Can add some red chilli powder for a more spicy version.

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