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BETEL LEAVES CHUTNEY / PAAN KI CHUTNEY /VETALAI CHUTNEY

BETEL LEAVES CHUTNEY / PAAN KI CHUTNEY /VETALAI CHUTNEY

BENEFITS OF BETEL LEAVES – https://www.netmeds.com/health-library/post/amazing-benefits-of-betel-leaves-nobody-told-you

Betel leaves come with several curative health benefits as they are loaded with vitamins like Vitamin C, thiamine, niacin, riboflavin, carotene and a great source of calcium.

Betel leaves have amazing antiseptic properties as they are rich in polyphenols especially chavicol offering dual protection from germs.

Betel leaf widely helps in treating issues related to cough and cold. 

Betel leaves increase metabolism triggering circulation and stimulating the intestines to absorb vital vitamins and nutrients.

 Chewing a tiny amount of paan leaves paste after meals not only boosts gut wellness but also fights bad breath, mouth odour, as well as relieves toothaches, gum pain, swelling and oral infections.

 betel leaf powder has the potential to lower blood sugar spikes in newly diagnosed type 2 diabetic patients.

Betel leaves is used for ages as a natural remedy for stimulating the central nervous system function. The presence of aromatic phenolic compounds in betel leaves stimulate the release of catecholamines which supports in enhancing the sense of well-being and uplifts mood. Therefore chewing betel leaves alone is a simple way to beat depression.

INGREDIENTS

  • Freshly grated coconut – 1 cup
  • Daria dal / roasted gram dal – ¼ cup
  • Fresh betel leaves – 5 to 6 [ don’t add more ]
  • Garlic – 2 or 3
  • Tamarind – 1 small piece
  • Salt to taste
  • Water – 1 cup roughly
  • Oil – 1 tbsp
  • Mustard seeds – 1 tsp
  • Curry leaves – 1 sprig

NOTE – DON’T use kalkati paan  [ Calcutta paan ]

The flavour of betel leaf is quite bitter and peppery , much sharper and stronger so don’t add too many leaves . 

METHOD

Take all ingredients in a mixie jar and grind it by adding water as needed .

Transfer it to a serving bowl . Adjust salt and water as needed .

Heat oil in a pan .

Add mustard seeds and let it crackle .

Add curry leaves and give a mix .

Pour it over the chutney.

Chutney is ready to be served with any southindian breakfast items .

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