Veeledele Chitranna | Veeledele Bhaat | Betel Leaves Bhaat
Author: Vindhya Desai
Recipe type: Lunch
Cuisine: Indian
Prep time:
Cook time:
Total time:
Serves: 2-3 people
- 2-3 veeledele/betel leaves
- 2 Tsp coconut oil or cooking oil
- ½ Tsp jeera
- 7-8 black peppercorn
- 1 small piece cinnamon or dalchini
- 2 Cupscooked rice
- Salt to taste
- ½ Tsp sompu/fennel seeds/saunf
- 5-6 black peppercorn
- ½ Tsp mustard
- Wash and wipe the veeledele/betel leaves carefully
- Roll the veeledele/betel leaves into a tight roll
- Slice the roll and open up the leaves (these are chiffonades)
- In a mortar, add sompu/fennel seeds/saunf, mustardandpeppercorn
- Crush them into a fine powder, keep aside
- In a pan, heat oil and add jeera and let it splutter
- Throw in whole masala, black pepper, dalchini and fry for a few seconds
- Next add the veeledele/betel leaves chiffonades into the pan and saute for a few seconds
- Add the powdered masala that we made
- Mix everything very well
- Add salt to cooked and cooled rice and add this to the vaggarne/tadka
- Mix everything very well, cover and cook for 3-4 minutes
- Veeledele chitranna is ready to serve!
You can also grind the veeledele/betel leaves into a paste and add to the vaggarne/tadka
Add chopped green chilli for some extra heat
The masala can be crushed in a small mixer jar also but for small quantities the mortar is quite handy
Recipe by Food Of Interest at https://foodofinterest.com/veeledele-chitranna/
3.5.3226