Betel Leaf Vadai/Vetrilai Vadai

          Betel leaf...many of know this leaf in form of "Paan" and a main ingredient during all the festive and auspicious occasions in our tradition [Vetrilai Thaamboolam]. But this is one amazing....I would say "herb". Its medicinal uses are so many which I have listed at the end of this post.

       This used to be a monthly regular in my aunt's menu. I was not a big fan of this dish a few years back because of its distinct taste....I preferred the regular vadais and bajjis to this then.
       More of internet exploring in the recent times regarding our traditional cooking gave me an insight about the uses of this leaf and this dish popped up in my mind. My aunt's recipe is here for you to enjoy.

      When you taste this vadai, you will be hit by the sharp flavour of the betel leaves with a slight bitter undertone of the fenugreek powder. All the ingredients in this recipe is aimed at maintaining a good digestive system..... I kind of developed an acquired taste for this dish....

Betel leaves: 4.
Soaked whole moong dhal: 1 cup.
Cooked rice: 2 cups.
Fresh ginger: 1 inch piece.
Green chillies: 2-3.
Curry leaves: 1 sprig.
Coriander leaves: a handful.
White seasame seeds: 1 tsp.
Fenugreek powder: 1/2.
Cumin powder: 1/2 tsp.
Salt : taste.

1.Wash all the leaves and chop them finely. Grind the ginger and green chillies to a fine paste.
2.Whizz the soaked moong dhal once in a mixer grinder to a coarse paste.
3.Whizz the cooked rice once, just to mash it up a little bit.
4.Mix all the ingredients nicely until everything is blended well.
5.Shape the mixture into round vadais and fry in hot oil until golden brown all around.

Note: By 1 cup, I mean any cup which can hold 140ml of water. The texture of the dhal and rice should be like the masala vadai mix [not too smooth nor very coarse] . I have used 4 betel leaves which are large and a little mature as seen in the photo.  If they are smaller than this, use 6 leaves. The oil has to be hot to get a crispy outer coating. This vadai doesn't drink too much oil like the normal medhu vadais.

Origins:
The use of betel leaf can be traced as far back as two thousand years. This is the native of Central Malaysia and spread to tropical parts of Asia and East Africa.

Composition:
Leaves contain tannins, sugar and an essential oil. The oil gives the aromatic odour and sharp taste. It contains chavicol which has powerful antiseptic properties. The alkaloid arakene in it, has properties resembling cocaine in some respects.

Medicinal and Curative Properties: 
1.Used as an aromatic stimulant and antiflatulent.
2.Betel leaf juice has diuretic properties. Its juice, mixed with dilute milk and sweetened slightly, helps in easing urination.
3.Betel leaves are beneficial in the treatment of nervous pains and nervous exhaustion. Juice of the leaves is mixed with honey and taken twice daily.
4.Analgesic and relieves headaches.

5. In treating respiratory disorders.
6.Relieveing constipation in babies...the stalk is used as a suppository.
7.In treating inflammation and to heal wounds. The juice of the leaves is extracted, applied on the wound and wrapped over with a betel leaf and bandaged. 
8. Remedy for boils... leaf is gently warmed and coated with of castor oil. The oiled leaf is spread over the boil causing the boil to rupture.
9. Promote breast milk secretion when juice is applied locally along with a little oil.

Entry for Winter Warmers by Jyoti of Veggie Hut, Deep Fried Snacks by Radhika of Tickling Palates, Comfort Food Event-Winter by Tamanna and Food Palette Series-Green by Akheela of Torviewtoronto.

My blogging buddies in this marathon : Srivalli , Priya Suresh , Monika , Priya Vaasu , Jay , Azeema , Ayeesha , Veena , Soumya , Usha , PJ ,  Gayathri ,

 For more info about the betel leaves go here and here .

 Enjoy.....

Scribbled by Reva.