### TranslatedIngredients: 13-15 Betel leaves (paan) - vetrilai,6 Onion,12 cloves Garlic,1 tablespoon Coriander (Dhania) Seeds,1 tablespoon Black Urad Dal (Split),1 tablespoon Chana dal (Bengal Gram Dal),1 teaspoon Cumin seeds (Jeera),30 grams Tamarind,Salt - to taste,1/4 teaspoon Asafoetida (hing),2 tablespoon Sunflower Oil ### PrepTimeInMins: 20 ### CookTimeInMins: 20 ### TotalTimeInMins: 40 ### Servings: 4 ### Cuisine: South Indian Recipes ### Course: Side Dish ### Diet: Vegetarian ### TranslatedInstructions: To prepare Vetrilai Thogayal | Paan Chutney Recipe, wash and clean betel leaves.Tear the stem in between the leaves. Peel the small onion and garlic cloves.Take a nonstick pan and add 1 tablespoon oil.Add garlic, small onion & green chili. Let it fry nicely.Add betel leaves and fry for 1 or 2 minutes until its color changes.Switch off the gas and add the tamarind in the same hot pan and keep it for 2 minutes.Transfer to another plate to cool down.While this is getting cooled down, on the same pan add few drops of oil and add coriander seeds,urad dal, jeera,chana dal and hing powder. Fry until nice aroma comes out. It takes around 3 – 4 minutes.Let it cool down and powder them and transfer it separately.Meanwhile the Betel leaf mixture would have cooled down. Blend to a nice paste.Transfer the dal powders into the mixie and blend well; adding salt at this stage.Add 1 tablespoon of oil in the nonstick pan and heat it. Transfer the thogayal/chutney into the pan and fry for 3 -4 minutes. Oil might not ooze out as it is too less for this quantity.Vetrilai Thogayal | Paan Chutney Recipe is ready. Mix it with rice with a dollop of ghee or serve it as an accompaniment with fryums.
