Vetrilai Thogayal - Paan Chutney

Step 1: To prepare Vetrilai Thogayal | Paan Chutney Recipe, wash and clean betel leaves

Step 2: Tear the stem in between the leaves

Step 3: Peel the small onion and garlic cloves

Step 4: Take a nonstick pan and add 1 tablespoon oil

Step 5: Add garlic, small onion & green chili

Step 6: Let it fry nicely

Step 7: Add betel leaves and fry for 1 or 2 minutes until its color changes

Step 8: Switch off the gas and add the tamarind in the same hot pan and keep it for 2 minutes

Step 9: Transfer to another plate to cool down

Step 10: While this is getting cooled down, on the same pan add few drops of oil and add coriander seeds,urad dal, jeera,chana dal and hing powder

Step 11: Fry until nice aroma comes out

Step 12: It takes around 3 – 4 minutes

Step 13: Let it cool down and powder them and transfer it separately

Step 14: Meanwhile the Betel leaf mixture would have cooled down

Step 15: Blend to a nice paste

Step 16: Transfer the dal powders into the mixie and blend well; adding salt at this stage

Step 17: Add 1 tablespoon of oil in the nonstick pan and heat it

Step 18: Transfer the thogayal/chutney into the pan and fry for 3 -4 minutes

Step 19: Oil might not ooze out as it is too less for this quantity

Step 20: Vetrilai Thogayal | Paan Chutney Recipe is ready

Step 21: Mix it with rice with a dollop of ghee or serve it as an accompaniment with fryums