SPOTLIGHT

BETEL LEAVES IN KONGUNADU CULTURE & CUISINE

A brief, crisp note cum recipe by Chef Saravanakumar

As a child I was always tempted by this thin green leaf with a crispy, pungent aroma, when I would see my grandfather and his friends enjoy chewing betel leaves after their food.

To stop children from having it, they said whoever chews betel leaves can’t study well. But my thirst for truth made me gather more information on this wonderful leaf.

In culture, by custom

Chef Saravanakumar In Kongu tradition, betel leaves play a Executive Sous Chef, The Grand Regent vital role in all our occasions. Betel leaves are exchanged between two families as a token of wedding confirmation. It is considered a sign of respect when offered to someone. So betel leaves are kept on top of all invitations given out.

According to Hindu scriptures, betel leaf was obtained by the Gods during the ocean churning for elixir. In Ramayana, when Shri Hanuman reached Lanka with Lord Ram’s message for Sita, she gave him a betel leaves garland as a sign of appreciation. That’s why betel leaves garland is offered while worshipping Hanuman.

In Hindu custom it is believed that Goddess Laxmi resides at the tip, Goddess Saraswathi in the middle, and Goddess Parvathi in the stem of the betel leaf.

HEALTH BENEFITS OF BETEL LEAF

• Helps in respiratory issues

Betel leaf helps in treating cold and cough related issues. It is an excellent cure for lung or chest congestion and asthma.

• Defeats depression

The aromatic phenolic compounds present in betel leaves stimulate the release of catecholamines which enhance a sense of well-being.

• Fight against diabetes

Betel leaf is a strong antioxidant that helps combat oxidative stress and lowers inflammation from uncontrolled blood glucose, thus supporting in management of diabetic complications.

• Anti-fungal agent

Its anti-fungal properties provide instant relief from fungal infections.

• Oral health benefits

Chewing a tiny amount of betel leaf paste after meals fights bad breath, and relieves toothaches, gum pain, swelling and oral infections.

• In the kitchen

Betel leaves are used in Kongu cuisine as base ingredients and sometimes as an aroma supporter, for many healthy cum tasty dishes.

Here we see a spicy, tangy and flavourful curry made with betel leaves.

VETRILAI MILAGU KUZHAMBU

Ingredients Quantity

Fresh betel leaves 5 nos Peppercorns 2 tbsp Gingelly oil 2 tsp Mustard seeds ¼ tsp Methi seeds (fenugreek) ¼ tsp Round chilly 4 nos Curry leaves A few Peeled shallots 60 gm Peeled garlic cloves 6 nos medium size Coriander seeds 1 tbsp Whole red chilly 3 nos Cumin seeds ¼ tsp White sesame seeds ¼ tsp Thick tamarind pulp 65 ml Jaggery 10 gm Asafoetida crystals 4 gm (deep fried & crushed) Rock salt To taste Water As required

Method of preparation

• Roughly chop the betel leaves, sauté in gingelly oil, allow it to cool. • Deep fry the peppercorns and allow it to burst, cool and keep aside. • Dry roast coriander seeds, red chillies, cumin seeds and white sesame seeds, cool it and make a course paste along with fried peppercorns and sautéed betel leaves. • Heat gingelly oil, add mustard and cumin seeds, red chillies, curry leaves. • Add garlic and shallots and sauté well until it turns golden brown. • Now add the paste and cook well for 15-20 minutes, add water in three equal intervals, • Add tamarind pulp and cook for 8-10 minutes and reduce it to a thick sauce consistency. • Add jaggery and rock salt and mix well. • Do not allow the oil to come out. • Put off the fire and serve it with hot steamed rice. At The Grand Regent, we always try to revive and bring you ancient, delicious and health-oriented culinary secrets of our past. Culinary regards,

Chef Saravanakumar

The Grand Regent

708, Avinashi Road; Tel: 429-4455, 429-4444 M: 98940-44125 | www.thegrandregent.com

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