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.