Vethalai | paan leaves | Betel leaves – aids in digestion and helps to reduce cold and cough. Usually, Paan is served at Indian weddings at the end of the meal. As paan leaves | vethalai aids in digestion it is always given at the end of meals. Also, it is a great source of calcium and Vitamin C paan leaves | vethalai is given to lactating mothers. We use Vethalai |paan leaves in all our poojas. Usually after the pooja, vethali gets wasted and many of us don’t know what to do with that. I have already posted Vethalai rasam and Vethalai poondu sadam recipe in Jeyashris kitchen. On my recent trip, I learned this recipe from my mami, who is a great cook. I have learned a lot of recipes from her. She shared a few recipe on this trip and I have noted them too. I will share the recipes on Jeyashris Kitchen. Coming to this Vethalai thogayal, it is a simple recipe with onion and garlic. You can skip onion and garlic if you do not wish to add. Check out the ‘Notes’ section for the variation. Check out our other paan recipes, Paan ladoo, paan phirni, paan ice cream.
Wash and finely chop the vethalai | paan leaves. Take out the top stem part.
In a pan add sesame oil, and add small onion and garlic.
Saute till the onions turn slightly golden brown. Take out and keep aside.
In the same pan add urad dal, chana dal, red chili and a small piece of tamarind. Saute in a medium flame till the dal turns golden brown.
Add curry leaves and finely chopped vethalai | paan leaves. Saute for a minute and switch off.
Add 2 tbsp coconut and salt. Allow everything to cool.
Grind into a slightly coarse paste. Add a little water while grinding.
Vethalai thogayal ready.
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