Tuesday, February 18, 2014

Tangy Betel Leaves Gravy/Vethalai Kaarakuzhambu/Vetrillai Kuzhambu

Betel Leaves are well known for their digestive values, we might have seen our grand parents having this incredible leaves after their lunch for easy digestion. Boiled betel leaves water can be a great remedy for treating cough, also these leaves have enough health benefits for the people who suffers a lot of respiratory problems..I have seen my mom applying slightly warmed oil coated betel leaves in my brother's chest whenever he suffers from cough. Actually we can include betel leaves in our daily menu by making few variety of foods with it.

One of my recent trial with this wonderful leaves is this tangy gravy. Actually i want to make rasam aka Indian soup with this leaves but i changed my mind and prepared this fingerlicking tangy kaarakuzhambu. You may wonder how i got this much fresh betel leaves in Paris,i carried 10Rs worth betel leaves from India and am using them in a better way. Stay tuned for some more dishes am dishing out from my kitchen with this interesting betel leaves.



11nos Betel leaves (chopped lengthwise)
1/2cup Shallots
1no Tomato (chopped)
6nos Garlic cloves
1tsp Peppercorns
1tsp Cumin seeds
2tsp Chilly powder
2cups Tamarind extract
Salt
1tsp Mustard seeds
1/4tsp Fenugreek seeds
2nos Dry red chillies
Few curry leaves
2tbsp Gingelly oil

Heat few drops of oil in a kadai, fry the shallots, tomato,cumin seeds, peppercorns, garlic together until the shallots turns transculent and put off the stove.

Transfer this to a blender, add the chilly powder and grind as fine paste.

Heat the remaining gingelly oil, let crack the mustard seeds, fenugreek seeds, add the red chillies, curry leaves and fry until they turns brown.

Now add the grounded paste and cook for few minutes.

Add immediately the tamarind extract,salt and bring it to boil.

Put the flame in simmer and cook for few seconds.

Add the chopped betel leaves to the cooking gravy, cook for few minutes until the oil gets separates.

Enjoy hot with rice and papads.




26 comments:

nandoos Kitchen said... Reply To This Comment

Wow! tasty kuzhambu. Nice idea.

Preeti Tamilarasan said... Reply To This Comment

shabba kolludae :) yennaku ippovae venum indha kuzhambu..

Sowmya Madhavan said... Reply To This Comment

Nice recipe

Priya Ranjit said... Reply To This Comment

wow looks so heavenly aks :) must be so flavourful. Wish I can have it with some hot piping white rice and appalam ;) someone is back to swing I guess ;)

Sony P said... Reply To This Comment

Interesting recipe........ very tasty!

Veena Theagarajan said... Reply To This Comment

taggy and tasty gravy

Sathya Priya said... Reply To This Comment

Wow seems to be very intresting recipe...Hope u had a nice journey with lot of memories in india .

Hamaree Rasoi said... Reply To This Comment

Delicious and flavourful to look at kuzambu. Wonderfully prepared.
Deepa

divya said... Reply To This Comment

looks sooo delicious n inviting...

chikkus Kitchen said... Reply To This Comment

Flavorful and tasty gravy :)

Nandita SS said... Reply To This Comment

Wonderful recipe from betel leaves priya. Thanks for sharing

Sireesha Puppala said... Reply To This Comment

This is a very new recipe to me akka u rock

Vimitha Anand said... Reply To This Comment

Nice tangy kuzhambu akka.. healthy too

Sangeetha Nambi said... Reply To This Comment

Wat a creativity !

sripriya vidhyashankar said... Reply To This Comment

wow.. nice idea,, looks great..

Dipti Joshi said... Reply To This Comment

I have planted this tree but never used it's leaves in cooking. Will try this soon!

Manjula Bharath said... Reply To This Comment

wow very very delicious looks and flavorsome kuzhambu :) tempting me !! welcome back aks !!

Shanthi said... Reply To This Comment

Wow gr8 !!

Salma Navin said... Reply To This Comment

Looks very tasty. Never heard of this kuzhambu. Will definitely try. Superb recipe Priya !

Rani acharyulu said... Reply To This Comment

Interesting recipe.

Sona - quick picks/pick quicks said... Reply To This Comment

wow !!! this shud be juusttt great !!! loved it :)

Laxmi Priya said... Reply To This Comment

like its color.. too good.. :)

Magees kitchen said... Reply To This Comment

Great that you carried betel leaves from india to make this virtual feast for us....lovely...

Divya Prakash said... Reply To This Comment

Never knew that we can make gravy with betel leaves. looks interesting and delicious!! :)

Nammi said... Reply To This Comment

was catching up with all the blogs when your post caught my eye!! have never tried cooking with betal leaves and we have a huge vine in my house. got to have try with this!! have a nice week end

Sangeetha M said... Reply To This Comment

Betel leaves kuzhambu ah? Sounds interesting...looks finger licking good..must have tasted yumm with plain rice :)