Vethalai Chutney | Betel Leaves Chutney for Tiffin | Vegan and Gluten Free Recipe

Hi Supermoms,

"Betel leaves" or the 'Vethalai' as we call it in Tamil and 'Paan' in Hindi , is considered auspicious. It plays a very important part in all our festivals, functions and poojas. Betel leaves are used to welcome guests , served after lunch or dinner and also offered as a return gift in marriages and other important events to all who have graced the occasion . 

This year after Pongal festival, I had few betel leaves left over. Instead of it drying up in my refrigerator, I thought of using it in my cooking. One of the dishes that I made using the betel leaves was this chutney. 

Kolam drawn outside my relative's house on the day of Mattu Pongal. Kolams and Betel leaves are part of our tradition.

Just a few leaves added so much of flavour and was also liked by the family. Next time when you have few extra betel leaves , do try out this chutney . 

Vethalai Chutney | Betel Leaves Chutney for Tiffin :

Preparation time : 10 minutes

Cooking time : 5 minutes

1 cup = 250 ml cup

Serves : 4

Ingredients :

To be ground :

1/2 cup coconut ( remove the brown skin and chop roughly)

1 teaspoon roasted gram ( optional)

2 small garlic pods ( peeled and chopped)

2 betel leaves ( remove the thick stem and roughly tear the leaves)

1/2 cup water

salt to taste

For tempering :

2 teaspoons oil ( use sesame oil or coconut oil)

1 teaspoon mustard seeds

1 sprig curry leaves

2-3 dry red chilies ( I used Salem gundu chillies)

Method :

1. Add all the ingredients given under 'To be ground' into the jar of a mixie/mixer .

2. Add 1/2 cup of water over it and allow it to rest for 10-15 minutes. 

3. Grind the mixture into chutney consistency, adding water if required. 

4. Transfer it to a serving bowl .

5. Taste and adjust salt.

6. Temper with ingredients for the same, pour it over the chutney.

Mix and serve along with your tiffin. I served it along with steaming hot idlies. 

Happy Cooking !

With love,

Masterchefmom