Paan Spice | Vethalai Podi |Betel Leaves Spice Powder Recipe | Gluten Free and Vegan

Hi Supermoms,

Betel Leaves are a part and parcel of Indian Food customs and traditions.

 I had earlier shared about betel leaves in my betel leaves chutney recipe . During Navratri/navratras, it is a custom to give 'tamboolam' ( return gift) to ladies who visit our house during those nine days. 

Many of us buy larger quantities of the leaves so that we are sufficiently stocked for the function/pooja. But many times we end up getting more and the leaves wilt and get wasted. 

Not anymore. 

Today, I am going to share a spice powder recipe using the betel leaves. You can store them for upto a month or two and use it as a side dish for tiffin like idli/dosa et., or mix with hot rice and enjoy it as Betel Leaves Rice. 

Next time when you have betel leaves at home, do try this wonderful recipe. Betel leaves are filled with good health and making this podi/spice blend is a great way to incorporate them in our diet. Plenty of dishes can be flavoured with this spice powder. I have given a few recipe ideas at the end of this letter. 

Paan Spice | Vethalai Podi | Betel Leaves Spice Blend :

Recipe Courtesy : Mrs. P. Prema ( My MIL)

Preparation time : 5 minutes

Cooking time : 15-17 minutes

1 cup = 250 ml cup

Ingredients :

To roast : 

2 teaspoons sesame oil ( you can also use coconut oil)

10 medium size betel leaves/paan ka patta/ vethalai( remove the thick stem, washed and pat dried)

2 sprigs curry leaves (washed, pat dried and torn roughly)

1 teaspoon Bengal gram/channa dal

1 teaspoon husked and split black gram/urad dal

2-3 teaspoons peanuts

1 teaspoon coriander seeds/dhania

7-8 dry red chillies ( adjust according to the heat of the chillies)

1 teaspoon cumin seeds

1 teaspoon dry coconut ( you can use store bought grated one too)

1 teaspoon sesame seeds/til

small goose berry size tamarind ( remove seeds)

rock salt to taste

To add without roasting:

2 large garlic cloves ( halved)

gooseberry size jaggery OR 1 teaspoon powdered jaggery

Method : 

1. Heat a thick bottom kadai or pan with half teaspoon oil and add the cleaned betel leaves and curry leaves.

2. Pan roast them over low flame till all the extra moisture is absorbed and they turn crispy.

3. Transfer them to a wide plate .

4. Place the kadai back on low flame and add the remaining oil.

5. Add all the ingredients given for roasting in the order mentioned. 

6. You can add the tamarind and rock salt after you switch off the flame.

Note : The heat from kadai is enough for the tamarind and rock salt. 

7. Once the ingredients have cooled down, add garlic cloves, jaggery and the roasted ingredients to the jar of a mixer grinder/mixie and run it for a few seconds. 

8. Now add the betel and curry leaves and grind again into a slightly coarse powder. 

9. Once they have cooled down completely, transfer them to a clean, dry, odour free glass container. 

Your Paan Ka Patta Spice Blend/ Vethalai Podi is now ready . 

You can also make Betel leaves rice/Vethalai Sadam .

To make the Vethalai Sadam/Betel Leaves Rice:

1. Spread 1 cup cooked rice in a wide bowl.

Chef tip : Cook rice with just adequate water so that they are fluffy , soft and not mashed.

2. Add 1 heaped teaspoon of the Paan Spice //Vethalai podi.

3. Heat 1 tablespoon ghee/clarified butter or sesame oil in a small pan or tempering ladle.

4. Once the oil is hot enough for tempering, switch off and add the mustard seeds.

Chef tips : tempering with mustard seeds is optional. You can also roast cashew nuts, peanuts in ghee/oil and add it to rice. You can also pan roast vegetables ( of your choice) add the paan spice , required salt and once fried pour it over rice and mix. 

5. While the mustard seeds splutter, pour the ghee or oil on top of the podi.

6. Mix well with rice.

Your flavourful Betel Leaves Rice / Vethalai Sadam is now ready ! It gets more tasty when marinated. So, it is also a great lunch box/picnic dish. 

You can also sprinkle this spice blend in your sabzi/dry curries . Options are plenty !

Happy Cooking !

With love 

Masterchefmom