Vetrilai Poondu Sadam / Betel Leaves Rice with Garlic

Ingredients

• 1 sprig curry leaves
• 1 teaspoon cumin seeds
• 1 teaspoon fennel seeds
• 1 teaspoon coriander seeds
• 1 teaspoon black peppercorn
• 1 tablespoon white sesame seeds
• 2 tablespoon peanut oil
• 1/4 teaspoon mustard seeds
• 1 sprig curry leaves
• 2 teaspoon chana dal
• 2 tablespoon peanuts
• 2 cloves
• 1/2 inch kalpasi / stone flower
• 10 cloves garlic, chopped
• 4 betel leaves
• 1 teaspoon salt
• 1 cup seeraga samba rice

Instructions

1. 1

   Cook the rice and set aside.

2. 2

   Dry roast all the masala ingredients on a low flame till brown and fragrant. Set aside to cool. Once cool, grind to a fine powder in a mixie jar. Set aside.

3. 3

   Heat peanut oil in a pan and add in the mustard seeds. Let the seeds splutter. Add in the curry leaves, chana dal, peanuts, cloves and kalpasi. Add in the chopped garlic and fry on a low flame till the garlic is nicely roasted and brown.

4. 4

   Add in the chopped betel leaf, salt and the ground masala. Stir for 2-3 seconds just to coat the masalas in oil.

5. 5

   Add in the cooked rice and remove from heat. Mix well to combine.