Veeledele Chitranna | Veeledele Bhaat | Betel Leaves Bhaat
Author: 
Recipe type: Lunch
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 2-3 people
 
Delicious, festival special- a different spin to chitranna, veeledele chitranna
Ingredients
  • 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
For Dry Masala:
  • ½ Tsp sompu/fennel seeds/saunf
  • 5-6 black peppercorn
  • ½ Tsp mustard
Method
  1. Wash and wipe the veeledele/betel leaves carefully
  2. Roll the veeledele/betel leaves into a tight roll
  3. Slice the roll and open up the leaves (these are chiffonades)
  4. In a mortar, add sompu/fennel seeds/saunf, mustardandpeppercorn
  5. Crush them into a fine powder, keep aside
  6. In a pan, heat oil and add jeera and let it splutter
  7. Throw in whole masala, black pepper, dalchini and fry for a few seconds
  8. Next add the veeledele/betel leaves chiffonades into the pan and saute for a few seconds
  9. Add the powdered masala that we made
  10. Mix everything very well
  11. Add salt to cooked and cooled rice and add this to the vaggarne/tadka
  12. Mix everything very well, cover and cook for 3-4 minutes
  13. Veeledele chitranna is ready to serve!
Notes
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/