Betel Leaf Chutney

30 May

Tamalapaku pacchadi


Betel Leaf/ Tamalapaku/ Pan leaves 2
Cilantro 20 leaves
Urad dal 2 tsps
Broken red chillies 4
Fenugreek Seeds 1/4 tsp
Asafoetida a pinch
Tamarind 1 inch sized ball
Salt to taste
Oil 1 tsp

Method of preparation:

Wash, pat dry and coarsely chop betel leaves.
Chop cilantro coarsely and keep aside.

Heat oil, add fenugreek seeds, urad dal, broken red chillies, asafoetida in order.
When dal turns light brown remove from heat and cool it down to room temperature.

Grind betel leaves, corriander leaves, above talimpu mixture, tamarind and salt into coarse paste in a blender.

Notes: Store tightly in a container and refrigerate. It tastes great with plain dosa.

6 Responses to “Betel Leaf Chutney”

  1. Jyothi May 30, 2007 at 8:55 am #

    Hi Raji, never heard about tamalapaku pachadi. Looks yummy. very soon, will try this. thanks for sharing.

  2. Asha May 30, 2007 at 9:09 am #

    Raji,my ajji used eat or chew Betel leaf everyday! Never thought you could Betel leaves chutney.You are so creative,Looks great.Wish my ajji knew this recipe.
    It’s Wednesday!!!!:D

  3. Viji May 30, 2007 at 2:13 pm #

    Heyyy what a creativity!!!I never knew we can make chutney with betel leaf???wowwwwww…

  4. Anuradha September 4, 2008 at 2:22 am #

    Hi….this is very nice and new pachadi all our family members and even my friends liked this very much .it’s really nice with dosa,thank you.

  5. rukmani July 22, 2010 at 9:56 am #

    what is cilantro leaves?

  6. R.S.Pyati February 10, 2014 at 11:56 pm #

    What are cilantro leaves? please infom me

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