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:
- 1 Cup Cooked and Cooled Millet
- 1 Cup Cooked and Cooled Millet
- 1 Cup Cooked and Cooled Millet
- 8 Small Betel Leaves
- 2 Tbsp Chopped Garlic
- 1/4 Tsp Salt
- 1/4 Tsp Salt
- 1/4 Tsp Salt
- 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
Directions:
- Wash the leaves and remove the veins. Cut them into small strips and keep aside.
- 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.
- Now add the chopped betel leaves and sauté till the leaves shrink and release a nice aroma.
- Keeping the heat on low, add the cooked millet and turmeric powder. Mix everything well for 2 minutes and turn off the heat.
- A wonderful aromatic garlic rice with the benefit of betel leaf is ready.
Note:
- 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.