Kongunadu Style Vetrilai Saadam Recipe - Betel Leaves Rice

Step 1: To begin making Kongunadu Style Vetrilai Sadam Recipe, wash and cook rice adding just sufficient water so that the rice is not sticky and the grains are cooked yet separate

Step 2: You can also use leftover rice for preparing this

Step 3: Next, we will prepare the masala for the rice

Step 4: Dry roast Cumin seeds, Fennel seeds, Pepper seeds and Sesame seeds until golden

Step 5: Add the curry leaves and roast for another minute

Step 6: Allow it to cool completely and grind into a coarse powder

Step 7: Heat a Kadai with oil, add mustard seeds, chana dal and Urad dal

Step 8: Once the dals turn golden brown add curry leaves, chopped red chillies, peanuts and cashews

Step 9: Saute until the cashews and peanuts turn golden color

Step 10: Add crushed garlic and saute until raw smell goes away

Step 11: Tear the betel leaves roughly and add it to the pan and saute until the leaves shrink

Step 12: Now add the ground masala powder and stir all ingredients well for a minute

Step 13: Turn off the heat and add cooked rice along with required salt

Step 14: Toss and mix well until everything is combined

Step 15: Check for salt an serve Kongunadu Style Vetrilai Sadam hot

Step 16: Serve Vetrilai Sadam or Betel Nut Leaves Sadam along with Tomato Cucumber Raita and Masala Vadai for a wonderful Sunday lunch