Monday 6 April 2020

Vetrilai Thogaiyal/Betel Leaf Chutney/How to make Vetrilai Thogaiyal/Paan Chutney – Healthy Chutney to fight Common Cold & Cough

Vetrilai/Betel Leaf/Paan plays a vital role in poojas, prayers, religious ceremonies, special occasions, weddings etc. Including betel leaves in our diet is important because they have many curative and healing health benefits. The betel leaves/vetrilai is loaded with vitamin C, riboflavin, niacin, thiamine, carotene and is a wonderful source of calcium. They help in controlling blood sugar, cures bleeding gums, eliminates bad breath and helps in increasing metabolic rate. Vetrilai/betel leaves helps in fighting common cold & cough and builds our immune system. They are basically ornamental creepers and can be grown even in our balconies. This Vetrilai thogaiyal is a delicious and healthy side dish that can be served along with idlis/dosa etc or can be even served with a bowl of steam cooked white rice. Do try out this Vetrilai Thogaiyal and post your comments here. Meanwhile do check out VetrilaiPoondu Sadam/Betel Leaves& Garlic Rice here and other interesting Chutneys/Thogaiyal Varieties here.

Here’s how to make Vetrilai Thogaiyal with step by step photos…
Vetriali/Betel Leaf/Paan
Pearl Onions/Shallots/Sambar Vengayam
Garlic Cloves/Poongu Pal
Green Chillies
One small gooseberry size ball
As needed
1 tbsp

For Roasting and Grinding
Black Urad dal/Karuppu Ullundhu
1 tbsp
Channa Dal/Kadalai Paruppu
1 tbsp
Coriander Seeds/Dhaniya
1 tbsp
Cumin Seeds/Jeeragam
1 tbsp
¼ tsp
Preparation Time: 15 minutes                     Recipe Category: Chutney/Side dish
Cooking Time: 12-15 minutes                       Recipe Cuisine: Tamil Nadu, SouthIndia
Author: Priya Anandakumar

Betel Leaves Creeper/Vetrilai Kodi in my balcony

Wash the betel leaves thoroughly with water to get rid of any dirt and mud.

Remove the center veins in the betel leaf as shown in the photo. Chop them and keep it aside.

Peel the onions, garlic and keep everything ready.

Heat a pan, add black urad dal, channa dal/kadalai paruppu, coriander seeds/dhaniya, cumin seeds/jeeragam, asafoetida and roast until nice aroma arises or for about 3-4 minutes and switch off the stove. Let the roasted mixture cool down completely.

Meanwhile, heat 2 tsp of oil in a pan, add onions, garlic, green chillies and sauté well until the onions turn translucent or light golden color.

Now add the chopped betel leaves/paan/vetrilai and sauté well for about 1-2 minutes or until the color changes.

Add the tamarind to the pan, give a good stir and switch off the stove. Let it cool down completely.

Add the dry roasted ingredients to the mixer jar and grind it to powder.

Now add the onion+garlic+betelleaf+tamarind mixture along with salt to the same mixer jar and grind it well.

Add required water and grind it to fine paste.

Again heat 2 tsp of oil in a pan, add the ground betel leaf thuvaiyal to it and sauté.

When the thuvaiyal becomes thick and oil starts to leave the sides of the pan, switch off the stove and transfer it to a bowl.

Yes, healthy and delicious Vetrilai Thuvaiyal/Betel Leaf thuvaiyal is ready to be enjoyed. 
Serve it as side dish for idlis, dosas or can be served with steam cooked white rice.

Thank you all for visiting my space, please come back again for more healthy, interesting and traditional recipes from my kitchen.

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Hello everybody,
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Priya Anandakumar