February 25, 2018

Betel Leaves - Onion Chutney / Vetrillai - Vengaya Chutney / Chutney Recipe - 21 / #100chutneys

When I get the symptom of getting cold or a cough, the first thing I follow is, eating Betel leaves and increasing the intake of hot water. And this home remedy works for me to get rid of cold. Betel leaf is popularly known as Paan in Hindi, Vetrillai in Tamil and Thamalapaku in Telugu. Betel leaves have loads of medicinal benefits and sharing few which I learnt from my elders. Betel leaves are good for digestion, reduces acidity, relieves a cough, eases bronchitis etc. So it is always good to include once in a week but making my kid and husband follow this is a challenging task for me, so I try to include these leaves in my regular cooking. So far, I have used betel leaves in Soup, Rasam, Kuzhambu, Paratha, Dosa and Chutney.

Few recipes using Betel leaves...

Betel Leaves Chicken Soup 

Betel Aloo Paratha 

Betel Leaves Kuzhambu 

Today sharing one of the varieties using betel leaves, onion and tomato. Betel leaves have a strong flavour so adjust the quantity according to the size of it. I have also included finely chopped leaves in tadka which enhance the taste and flavour of the chutney. Adjust the quantity of Chilli according to taste bud and this chutney goes perfectly with Idly and Dosa.

If your family members have a cold and they refuse to eat betel leaf as such, then try this delicious and healthy chutney. Addition of one ingredient in our regular chutney will help us to keep our family healthy.

Here comes the recipe..

Ingredients :

2 Tsp Oil 
3 Onions, Chopped ( Medium size ) 
2 - 3 Betel leaves / Vetrillai ( adjust depends upon the size of leaf )
1 Tomato, chopped ( Big ) 
3 - 4 Green chillies ( Adjust according to taste bud ) 
Small piece of Ginger 
Salt to taste 

For Tadka :

1 1/2 Tsp Oil 
1/2 Tsp Mustard seeds
1 Tsp Urad dal
1 Betel Leaf / Vetrillai, finely chopped 
A pinch of Hing Powder 

Method :

Heat oil in a pan and add chopped onion.

Saute for a minute and add all the remaining ingredients except salt.

Cook until the tomato turns soft and remove from the flame.

Cool the sautéed mixture and grind into fine paste by adding the required quantity of salt and water.

Once done, transfer it to a bowl and keep aside.

For tadka, heat oil in a pan and add mustard seeds.

Once it starts spluttering, add urad dal followed by hing powder and finely chopped betel leaves.

Add the prepared tadka to chutney and serve.

Serving Options :

Serve with Idly or Dosa.


  1. This chutney looks delicious. The flavour of the betal nuts must be amazing .

  2. Besides eating normal paan we get with the stuffing, I've never used betel leaves in cooking and never knew it had so many health benefits. A different kind of chutney. Hats off to you Priya.

  3. Wow.. never heard of this chutney.. will surely make it.